Paleo Songpyeon Recipe (Korean Rice Cake Dessert)

This paleo songpyeon recipe is a grain free and rice free version of the Korean rice cake dessert filled with sweet sesame eaten during Chuseok, Korean Thanksgiving. It's chewy and so delicious!

Prep Time30

Cook Time12

Course: Dessert

Cuisine: Korean

Keyword: chuseok food, chuseok recipes, How to make songpyeon, korean dessert recipes, korean rice cake dessert, korean thanksgiving food

Servings: songpyeon (approx)

Ingredients

Songpyeon wrapper

1¼ cup cassava flour
1/2 cup blanched almond flour
1/4 cup tapioca starch
1/8 tsp sea salt
2 large eggs
1 tbsp rice vinegar

For white dough

Water as needed

For yellow dough

2 tsp turmeric powder
Water as needed

For green dough

4 tsp matcha powder
Water as needed

For pink dough

2 tbsp pureed beets
Water as needed

Sweet sesame filling

1/2 cup toasted sesame seeds
2 tbsp honey
1 tbsp coconut sugar
1/8 tsp sea salt

Other ingredients

Cold water
Sesame oil

Instructions

Make the wrapper dough by combining all the ingredients together in a bowl and stirring together with a fork until crumbly.
If dying the dough, add the colorant ingredient first (without water) and stir together. The amount of colorant needed for each color is for the entire dough so divide accordingly if you are making multiple colors from one batch.
Add 1 tbsp of water at a time while kneading, until the consistency becomes like playdough and can easily shaped. Wrap in a plastic wrap and chill in the fridge while you make the filling.
Combine all filling ingredients in a food processor and pulse a few times until the sesame seeds are broken up a bit and become fragrant. You don't want it to be powdery. Stir the mixture together.
Remove the dough from the fridge and keep it covered while you work. Shape the dough into a 1-inch wide ball, then flatten in to a circle while making a small indent in the center with your thumb. Add about 1/2 tsp of the sesame filling. Fold the dough in half to cover the filling and pinch the ends to close like a dumpling. Place the finished songpyeon on a plate under a plastic wrap while you work.
Add 1 cup of water to a pot and place a steamer basket on top of it. Line the steamer basket with a cheesecloth. Bring the water to a boil over medium high heat. Add the songpyeon to the steamer basket, making sure they aren't touching each other. Cover and steam for 12 minutes.
Use a tong to remove the steamed songpyeon from the pot to a colander. Immediate run under cold running water for 10 seconds.
Drain well, and generously drizzle with sesame oil and toss together. Enjoy warm!

Nutrition