SONGPYEON (HALF-MOON RICE CAKES)
Steamed non-glutinous half-moon rice cake filled with sesame seeds, honey, and brown sugar. A modern take on a traditional Chuseok celebration recipe.
Provided by Yvette Chau
Categories Dessert
Time 1h15m
Yield 13-15 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the White Dough:.
- Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
- Add 3 tablespoons of hot water.
- Mix with spoon and once cool, knead with your hands.
- Form into a ball once it becomes a Play-Doh-like consistency.
- Tightly cover the dough in plastic wrap and set aside.
- For the Pink Dough:.
- Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
- Boil 1 cup of strawberries, add 1 tablespoon of water and mash.
- Strain strawberries and collect juice.
- Add 3 tablespoons of hot strawberry juice to bowl.
- Mix with spoon and once cool, knead with your hands.
- Form into a ball once it becomes a Play-Doh-like consistency.
- Tightly cover the dough in plastic wrap and set aside.
- For the Green Dough:.
- Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
- Add 1/4 teaspoon of matcha powder.
- Add 3 tablespoons of hot water.
- Mix with spoon and once cool, knead with your hands.
- Form into a ball once it becomes a Play-Doh-like consistency.
- Tightly cover the dough in plastic wrap and set aside.
- For the Filling:.
- Grind 2 tablespoons of roasted sesame seeds and add to a bowl (alternative: pine nuts).
- Add 1 1/2 tablespoons of honey to sesame seeds.
- Add 1/2 tablespoon of brown sugar to filling mixture.
- Unwrap dough and tear off enough for a 1-1.5 inch ball.
- Roll into a ball, create a large well with thumb and flatten edges with fingers.
- Place 1/2 teaspoon of filling mixture into the well.
- Pinch edges upwards sealing into a crescent shape.
- Repeat to use most of the white dough, leaving a small amount to decorate with.
- Repeat with pink and green dough, leave a small amount of each color to decorate.
- (optional) Create small flower petals and add on top.
- Steam on a bed of pine needles and cotton steamer cloth for 30 minutes on medium heat.
- Turn off heat and let sit for a few minutes.
- Uncover and plate.
- Brush lightly with sesame oil.
Nutrition Facts : Calories 545.9, Fat 8.6, SaturatedFat 1.4, Sodium 2.6, Carbohydrate 107.7, Fiber 4.6, Sugar 10, Protein 8.5
PIZZA SNACKS
These sre great finger foods for get togethers. Kids can help make them as well. You can change the toppings to fit your taste!
Provided by MelodyOHare
Categories Lunch/Snacks
Time 35m
Yield 16 Snacks
Number Of Ingredients 5
Steps:
- Heat oven to 375.
- Spray cookie sheet with non-stick spray.
- Unroll dough into 1 large rectangle.
- Press perforations to seal.
- Spread pizza sauce over dough to within 1 inch of edges.
- Sprinkle with parmesan cheese.
- Starting on a short side, roll up dough, jelly roll fashion.
- With a sharp knife, cut into 16 slices.
- Place cut side down on cookie sheet.
- Top each slice with 1 pepperoni slice and about 1 tsp.
- mozzarella cheese.
- Bake at 375 for 10 to 12 minutes or until edges are golden brown and cheese is melted.
GUILTLESS LOW CAL PIZZA SLICE SNACK
Make and share this Guiltless Low Cal Pizza Slice Snack recipe from Food.com.
Provided by TEJx3
Categories Lunch/Snacks
Time 10m
Yield 1 slice, 1 serving(s)
Number Of Ingredients 3
Steps:
- Top rice cake w/ sauce and cheese.
- Place in oven if desired until cheese melts.
- Can add any toppings you wish.
Nutrition Facts : Calories 44.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 11.3, Sodium 96.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.2
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