Songpyeon (송편) is a type of rice cake which is a must-have for Chuseok (Mid-Autumn Festival). These small half-moon shaped rice cakes are stuffed with sweet sesame seed fillings and traditionally steamed on a bed of pine needles. The name songpyeon stems from the use of pine needles, because “song” in “songpyeon” means pine tree.

Songpyeon dough is usually colored with natural food coloring. Check the full recipes below and links for color options.

Full recipe: https://www.koreanbapsang.com/songpye...
Beet songpyeon: https://www.koreanbapsang.com/beet-so...

Ingredients:
For each batch dough
White dough
2 cups wet rice powder per batch (about 16 songpyeon) 쌀가루 or 쌀떡가루
Green dough
2 cups frozen rice powder thawed to room temperature if frozen
1.5 to 2 tablespoons mugwort (ssuk garu, 쑥가루) or matcha/green tea powder
Yellow dough
2 cups frozen rice powder thawed to room temperature if frozen
⅓ cup cooked steaming hot kabocha, (danhobak, 단호박)

Filling for one batch
⅓ cup roasted sesame seeds
1.5 tablespoons sugar
1 tablespoon honey
pinch salt

More natural food coloring options:
Ssuk garu (mugwort powder): https://www.amazon.com/Sinsunherb-Kor...
Purple sweet potato powder: https://www.amazon.com/Orgnisulmte-Or...
Goji berry powder (yellow): https://www.seoulmills.com/products/p...

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