[Making pretty songpyeon during Chuseok] Sweet potato songpyeon,
I made sweet potato songpyeon and pumpkin songpyeon for Chuseok. It's full of fun to make, watch, and eat. No more ordinary songpyeonSongpyeon is a must for Chuseok food. For those who want to make pretty songpyeon this Chuseok, gather around. Pretty songpyeon that fits in your mouth. It's simple and delicious with the filling. Is it hard to make it? No. Moreover, it is good for the body because it uses natural powder, not pigments.
4 serving
Within 60 minutes
핫이슈
Ingredients
  • Non-glutinous rice flour
    200g
  • Sugar
    26g
  • Salt
    1g
  • Sweet pumpkin powder
    12g
  • white lotus vinegar powder
    3g
  • Mugwort
    little
  • Sesame oil
    1ts
  • Cooking oil
    5ts
Cooking Steps
STEP 1/19
Dissolve the salt in hot water and mix it with rice flour with cold water. You need to water it so that it's chewy.
STEP 2/19
I mixed sweet pumpkin powder and 100 years old vinegar powder with water to make sweet potato slices. Mix this with rice flour.
STEP 3/19
To be honest, I don't have to sift it down because I'm not making Baekseolgi, but I did it once. If you do this, the colors mix well. The color is really pretty, right?
STEP 4/19
Rice flour that is getting prettier and prettier and prettier.
STEP 5/19
Add a little bit of the rice powder and sweet pumpkin powder that you measured at first and color them separately. I'm going to make pumpkin songpyeon with this.
STEP 6/19
Prepare mugwort powder in the same way.
STEP 7/19
Mix sugar with rice flour. It's usually dough, but I poured cold water into the dough. I can do that?
STEP 8/19
Cohes up in a circle of similar size and covers the wet cloth.
STEP 9/19
Put the mixture of mugwort powder in between the wrap and roll it with a rolling pin.
STEP 10/19
I'm going to make a persimmon stalk. I'm going to use a mold.
STEP 11/19
I took a picture of the leaves with a polka-dot mold and made a pattern using a fork.
STEP 12/19
It looks good, right?
STEP 13/19
I squeezed this much of the filling, but it fit perfectly.
STEP 14/19
Make the dough that was made round into a concave shape, put in the filling, and then shape it round again. Tip. After putting in the filling, you have to squeeze it tightly with your hands so that the songpyeon doesn't explode.
STEP 15/19
Put the mold on top to make a persimmon stalk.
STEP 16/19
Make a sweet potato and pumpkin songpyeon and cover it with wet cotton cloth.
STEP 17/19
Put a cotton cloth on top of it, put a songpyeon on top of it, and cover it again with a cotton cloth and cover it with a lid. This way, songpyeon doesn't get wet in the water that falls off the lid. Steam in a steaming steamer for 20 minutes, turn off the heat, and let stand for 5 minutes.
STEP 18/19
Songpyeon is steamed well, right? As soon as you open the lid, pour a cup of cold water over the songpyeon.
STEP 19/19
Mix sesame oil and cooking oil according to the amount above and apply it to songpyeon.
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