Chewy & Sweet Songpyeon Tanghulu
Repurpose Leftover Songpyeon into Popular Tanghulu
Songpyeon, a staple of Korean Chuseok (Mid-Autumn Festival), often ends up hard and unused after the holiday. Transform these leftover rice cakes into the trendy tanghulu! This treat features a crispy sugar coating that shatters delightfully with each bite, revealing the chewy songpyeon inside. It’s so delicious that it’ll make you finish any leftover songpyeon in no time! While delicious on its own, adding fruits like Shine Muscat grapes or cherry tomatoes alongside the songpyeon elevates both the taste and presentation. It’s a perfect way to enjoy a unique snack for any occasion.
Tanghulu Ingredients
- 6 Shine Muscat grapes
- 6 cherry tomatoes
- 14 Songpyeon (if frozen, thaw until soft)
Tanghulu Syrup
- 1 cup Xylos white sugar (approx. 200ml)
- 1/2 cup water (approx. 100ml)
- 2 Tbsp corn syrup (approx. 30ml)
- 1 cup Xylos white sugar (approx. 200ml)
- 1/2 cup water (approx. 100ml)
- 2 Tbsp corn syrup (approx. 30ml)
Cooking Instructions
Step 1
Gently thaw the frozen songpyeon either by leaving them at room temperature for a short while or by microwaving them briefly until they become soft and pliable. Be careful not to overheat, as they might become too mushy.
Step 2
Once softened, carefully thread 2-3 songpyeon onto skewers. Arrange them neatly, leaving a small space between each piece to prevent them from sticking together too much.
Step 3
If you have any leftover fruits from the holiday or other fruits you enjoy, now is the perfect time to use them! Threading fruits like Shine Muscat grapes or cherry tomatoes alternately with songpyeon creates a visually appealing and delicious combination. Wash fruits thoroughly and remove stems.
Step 4
In a small saucepan, combine 1 cup of Xylos white sugar, 1/2 cup of water, and 2 tablespoons of corn syrup. Adding corn syrup helps prevent sugar crystallization and results in a glossy finish.
Step 5
Place the saucepan over low heat. Do NOT stir the mixture. Allow the sugar to slowly dissolve and come to a boil. Once the syrup thickens slightly and takes on a pale golden hue, and drips slowly like corn syrup from a spoon, remove it from the heat. This usually takes about 10-15 minutes. Maintain low heat throughout to prevent burning and avoid stirring.
Step 6
Quickly dip the skewered songpyeon and fruits into the hot syrup, coating them evenly. Work swiftly as the syrup hardens rapidly. It’s best to coat one skewer at a time.
Step 7
Place the coated tanghulu skewers on a flat surface to cool and harden at room temperature. For best results, stick the skewers into the lid of a styrofoam box. This keeps them from touching each other and makes cleanup easier once they’ve hardened (about 2-3 minutes).
Step 8
The finished fruit tanghulu looks beautiful and tastes refreshingly sweet, making it a fantastic treat for kids!
Step 9
Chewy songpyeon tanghulu offers a delightful blend of savory and sweet with every bite, creating a special dessert that adults will also enjoy.
