These adorable rice cake apples certainly are a festive and creative undertake songpyeon, a Korean filled and steamed rice cake thats commonly eaten during Chuseok, the Korean mid-autumn harvest festival. Songpyeon are traditionally formed in a half-moon shape, but Jennifer Ban of Rice Blossoms fashions her gorgeous songpyeon by means of different vegetables and fruit, such as for example apples, peaches, pumpkins, and persimmons. They are filled with an assortment of crushed and whole sesame seeds, honey, and brown sugar, that provides a subtle sweetness once you bite in to the rice cake. Reserve a complete weekend afternoon because of this project, as filling and shaping each apple will need time. It is a great project related to kids, because the rice cake dough is comparable in texture to play dough. Songpyeon are best your day theyre made.
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cup freeze-dried strawberries
Tbsp. sesame seeds
Tbsp. darkish sugar
cups rice flour (preferably Bobs Red Mill)
Tbsp. sweet rice flour (mochiko)
tsp. kosher salt
tsp. unsweetened cocoa powder
tsp. matcha, divided
Tbsp. vegetable oil
Tbsp. toasted sesame oil
A spice mill or mortar and pestle; a bamboo steamer
Step one 1
Finely grind cup freeze-dried strawberries in spice mill or with mortar and pestle. Measure out 2 tsp. strawberry powder and reserve in a little bowl (save the others for another use).
Step two 2
Preheat oven to 350. Disseminate 6 Tbsp. sesame seeds on a little rimmed baking sheet and toast, tossing halfway through, until golden brown and nutty smelling, 1012 minutes. Transfer to a little bowl and let cool slightly.
Step three 3
Coarsely grind 1 / 2 of sesame seeds in spice mill or with mortar and pestle; go back to bowl. Mix in 3 Tbsp. darkish sugar and 3 Tbsp. honey until a stiff paste forms. Set sesame filling aside.
Place 1 cup warm water in a measuring glass and keep ready. Whisk together 2 cups rice flour, 2 Tbsp. sweet rice flour (mochiko), and tsp. kosher salt in a medium bowl. Mix in 4 Tbsp. warm water together with your hands until a crumbly dough forms no dry flour remains. Gradually mix in more warm water, several tablespoons at the same time, until dough may be the consistency of clay (think play dough; you will possibly not need all the water).
Pinch off a golf-ball-size little bit of dough. Sprinkle with tsp. unsweetened cocoa powder and knead until incorporated. Cover loosely with plastic wrap; set brown dough aside for apple stems. Pinch off another golf-ball-size little bit of dough. Sprinkle with tsp. matcha and knead until incorporated. Cover loosely with plastic wrap; set dark green dough aside for apple leaves.
Divide remaining dough into 3 equal portions. Loosely cover 2 portions with plastic wrap. Sprinkle third portion with remaining tsp. matcha and knead until incorporated; cover with plastic wrap. Sprinkle another part of dough with reserved strawberry powder and knead until incorporated; re-cover under plastic wrap.
Divide each portion into 68 ping-pong-size balls and loosely cover with plastic wrap.
Have a little plate of water nearby. Dealing with 1 piece at the same time, roll each little bit of dough right into a ball and flatten in the middle of your palms right into a 3″-diameter disk. Spoon tsp. reserved sesame filling into center, then moisten edges with water and fold dough over filling to produce a half-moon shape; press gently to seal. Very gently roll dough back to a ball and cover with plastic wrap. (If dough feels as though its needs to dry, lightly moisten your fingers as you roll). Repeat with remaining dough pieces.
Dealing with 1 dough ball at the same time, cup each ball in your nondominant hand and create a shallow indentation in the very best with the bottom of a chopstick. Pinch off an extremely small little bit of reserved brown dough and roll right into a short, thin stem; insert into indentation. Using moistened hands, pinch off a little little bit of reserved dark green dough, press to flatten, and, utilizing a butter knife, cut right out a little leaf; place close to stem and press gently to adhere. Re-cover apple with plastic wrap. Repeat for remaining dough balls.
Pour water right into a large wok or saucepan ahead 3″ up sides; bring to a boil. Line bamboo steamer with a round of parchment paper. Place apples in steamer and transfer to wok or saucepan. Cover and steam, adjusting heat to keep a gentle boil, 20 minutes. Remove from heat and let sit five minutes.
Stir together 1 Tbsp. vegetable oil and 1 Tbsp. toasted sesame oil in a little bowl and lightly brush over songpyeon with a pastry brush or your fingers. Serve warm or at room temperature.