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Harvest Festivals

Harvest Recipes from Around the World

Songp'yon From Korea

    5 cups rice
    1 tablespoon salt
    food colors
    2 ounces. mugwort
    10 chestnuts
    1/2 cup sesame seeds
    10 jujubes
    1 cup sweet bean flour
    1 teaspoon salt
    2 tablespoon honey
    2 tablespoon sesame oil
    1/2 cup sugar

    1. Wash the rice, soak it for a while and drain. Grind the soaked rice very finely adding salt and strain.

    2. Peel the chestnuts, boil them and put through a sieve. Pit and chop the jujubes finely. Fry the sesame seeds and simmer the sweet bean flour with 1/2 cup sugar. Then mix each ingredient with salt and honey.

    3. Divide the ground rice into there equal parts. Add the food color to one-third along with boiling water and knead it into dough. Add boiled chopped mugwort to the second part and knead. Add boiling water to the rest as it is and knead it into dough.

    4. Fill the dough pieces with the #2 filling and shape them into half-moon-shape rice cakes.

    5. Stream the half-moon rice cakes and brush them with the sesame oil.



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