Chewy and Delicious Homemade Potato Rice Cakes (Chestnut Songpyeon)
Easy 100% Potato Starch Recipe! How to Make Chewy Potato Rice Cakes | Chestnut Songpyeon
I made the ultimate chewy potato rice cakes using only potato starch! If you prefer a softer texture, you can add grated raw potato, but today, I focused on the chewy texture using 100% potato starch. These chestnut songpyeon are also filled with sweet chestnuts for an extra delight. I only made a small batch this time, but I’ll be back soon with a recipe for soft yet chewy potato rice cakes!
Basic Ingredients- 400g potato starch
- 300ml boiling water
- 1 tsp salt
Cooking Instructions
Step 1
For the filling, you can use red bean paste, cooked beans, or mung beans according to your preference. Today, we’ll make a special filling with sweet and savory chestnuts. I didn’t add honey to preserve the natural nutty flavor of the chestnuts, but feel free to mix in some honey if you desire more sweetness.
Step 2
In a large bowl, add 400g of potato starch. While today’s recipe uses 100% potato starch, if you prefer a softer texture, you can grate 1-2 raw potatoes, squeeze out the excess water, and then mix it with the starch. Alternatively, you can let the grated potato water settle, discard the top layer of water, and mix the settled starch with the remaining grated potato, omitting the potato starch altogether. Using raw potatoes can result in a unique and appealing texture different from typical potato rice cakes.
Step 3
Add 1 teaspoon of salt to the potato starch and mix lightly to season.
Step 4
Now for the most crucial step: scalding the dough! The key to achieving that wonderfully chewy texture in potato rice cakes is using ‘boiling water’ to knead the dough. Never use cold water. For 400g of potato starch, gradually pour in 300ml of boiling water while starting to mix the dough. It might seem like there isn’t enough water initially, but that’s okay.
Step 5
Since the water is boiling hot, it’s best to wear rubber gloves or use a spatula to mix at first. Once it’s partially mixed, start kneading the dough with your hands, pressing and folding it until it becomes smooth. You’ll notice the dough gradually becoming more hydrated and smoother as you knead, even if it seemed a bit dry at first.
Step 6
You should now have a smooth, cohesive dough that doesn’t stick to your hands. When you take portions to shape them, it’s best to keep the remaining dough covered with a damp cloth or wet paper towel to prevent it from drying out.
Step 7
Take a portion of the dough and roll it between your palms to form a smooth ball.
Step 8
Gently press the ball flat with your palm to create a round, disc shape.
Step 9
Place your prepared chestnut filling in the center of the flattened dough. Carefully gather the edges and pinch them together to seal, ensuring the filling doesn’t leak out. You can also use other fillings like red bean paste or mung beans.
Step 10
Gently roll the filled dough ball again between your palms to smooth out the shape.
Step 11
Let’s shape it like a songpyeon! Using your thumb and pinky finger as a base, gently press the top and bottom of the dough with your other three fingers (index, middle, and ring fingers). This will naturally create the traditional songpyeon shape.
Step 12
Before steaming the potato rice cakes, fill a pot with plenty of water and bring it to a rolling boil over high heat.
Step 13
Arrange the shaped potato rice cakes on a steamer basket, making sure to leave some space between each one so they don’t stick together.
Step 14
Once the water is boiling vigorously, place the steamer basket over the pot, cover it with a lid, and steam over high heat for about 20 minutes, or until the cakes become translucent and chewy.
Step 15
After 20 minutes, open the lid to reveal your delicious chestnut potato rice cakes. Be very careful of the hot steam; let it dissipate for a moment before handling the cakes.
Step 16
Once the steam has subsided slightly, carefully remove the rice cakes. Potato rice cakes are best enjoyed after they have cooled slightly, as they become even chewier and more delicious than when hot.
Step 17
Enjoy your chewy and savory chestnut potato rice cakes with a warm cup of tea. While they are most delicious when freshly steamed, they can become hard over time, so it’s recommended to let them cool sufficiently and eat them promptly! Enjoy your meal.
