Actually in India South part have similar kind of dish called poorna kudumulu or poornam kudumulu...we will do with different stuffing for Vinayaka chavithi festival...by seeing this it's remaineding me that...I wanna try once anway..tq so much for the shareing recipe
You are so talented! I just love your videos and recipes! They are so beautiful and they look delicious! Thank you for sharing this fun recipe! I hope I can be brave and am able to try it!
Thank you for the recipe, I watched a bunch of videos yet yours had the best directions for someone like me that's not used to making sweets (or cooking really) 따뜻한 추석 보내세요~
Nice to see this recipe.In South India also , we make this sweet with different types of stuffing. We too follow the same tips like soaking rice overnight, draining etc. We too add pinch of salt while preparing sweets . Feelings happy to watch the video.
Modak is also eaten around the same time of the year as Chuseok, when we celebrate Ganesh Chaturthi festival !! The similarities in our cultures are so interesting 😇
Came here after jin's post on weverse. But i really liked it now and that was some amazing detailed recipe. Thanks dear. Im definitely gonna try this soon 👍🏻💜
Wow 😍 you know what my ancestors are from Bihar + U.P (River connect 2 land) And we have a dish like yours and we called it pittha. Sweet pittha ( Sesame, flax seed, nuts + with jaggery filling) Spices Pittha (Chickpea, Peas, potato etc filling ) My mother makes same as yours but authentically means soaked rice overnight, grind it then cooked in water to make a soft dough then filling and then steam. there is 1 that we called dudh pitthori ( pitha filled with mava/ khoya and cooked in milk with cardamom and different dry fruits )
Hii🙋I'm Indian and I like to cook traditional foods from different countries.. As it is chuseok, this time I decided to make a korean dish. Thank you for the recipe. Gonna try this with limited stuff and will do dm you.. I just wanna ask if, can i make glutinous rice flour with 1 cup of sugar and 1 cup of rice four?? And also can i put beetroot to it to make it pink colour??
Thank you for watching! And it's great that you're making traditional foods from other countries. As I said in the video, this type of rice cake is not made with glutinous rice flour. Also, glutinous rice flour is made with special type of rice known as glutinous rice or sweet rice. When cooked/made into rice cake, It has very elastic, sticky, chewy texture. And yes 1 cup sugar for 1 cup rice flour sounds excessive.
Do you know, can I use any pine needles? I have Norway spruce trees in my yard, but I don't know if spruce are okay to use. Your recipe looks wonderful!
I freeze them and either steam them or microwave to reheat. If using the microwave, defrost first and cover with a wet paper towel to keep them from drying out. for best results. You can defrost at room temp or with the microwave defrost function.
Thank you for the beautiful pastry instructions. The end was a little rush. How do you drain the cakes after plunging into a cold water bath ? And may I ask what is the content of the bottle you used to give glistening effect to the cakes ? Thank you 🙏
Oh sorry about that! I just pull them out of water with my hand but you can use a slotted spoon or a strainer. And coated with sesame oil. I said it in Korean so added the text "sesame oil".
@@koreanbapsang6835 Sorry for ask, can i use medium grain rice for make rice syrup? and medium grain rice flour for Tteokbokki it well original recipe in korea?
해피 추석!~ 고마워요.
Actually in India South part have similar kind of dish called poorna kudumulu or poornam kudumulu...we will do with different stuffing for Vinayaka chavithi festival...by seeing this it's remaineding me that...I wanna try once anway..tq so much for the shareing recipe
음막 또 좋아요. ㅎㅎ.
You are so talented! I just love your videos and recipes! They are so beautiful and they look delicious! Thank you for sharing this fun recipe! I hope I can be brave and am able to try it!
Aww thank you so much!!! Hope you try it.
I really like this teacher! I subscribed to this channel! 감사드립니다!
Thank you! 😃
Thank you for the recipe, I watched a bunch of videos yet yours had the best directions for someone like me that's not used to making sweets (or cooking really)
따뜻한 추석 보내세요~
Glad it was helpful! Thank you!!
해피 추석!😊💛💙💜🧡💚❤🦋🤗
Thank you! Happy Chuseok to you as well!
해피 주석 🤗💜 Thank you for the recipe, they look delicious, I love making korean traditional dishes and since chuseok is here, I decided to make it.
Happy Chuseok to you too! Great to hear you decided to make these. Enjoy!!!
@@koreanbapsang6835 I don't have brown sugar..Is there anything I can substitute ?
Oh you can use white sugar. Mine is not brown sugar. It's organic sugar, not purified white sugar.
Wow great
Nice to see this recipe.In South India also , we make this sweet with different types of stuffing. We too follow the same tips like soaking rice overnight, draining etc. We too add pinch of salt while preparing sweets . Feelings happy to watch the video.
That's interesting! Thanks for sharing your culture.
Love it! This is so similar to the modak we make in India.
Thank you! Oh that's great to know.
Modak is also eaten around the same time of the year as Chuseok, when we celebrate Ganesh Chaturthi festival !! The similarities in our cultures are so interesting 😇
for those who doesn't know what is chang gi reum is sesame oil
송편 이쁘게도 잘하시네요🥟
감사합니다!
Love from India
Our seokjin wanted us to try so here I am 🥰
Me too
Me too 😅
OMG GURLIE ME TOO😂😂😂😢🎉🎉🎉
Anyone here from weverse?🙈
Here after jin's post😅
Me after jin post on Weverse
Mee too🤭💜
Me after jin's post 😂
Jin made me curious; I would really like to try to make them to taste them but I don't know if I can... it's a difficult recipe for me 🥲
Came here after jin's post on weverse. But i really liked it now and that was some amazing detailed recipe. Thanks dear. Im definitely gonna try this soon 👍🏻💜
Thank you for this informative video. I'll try it next time. :)
My pleasure! Enjoy!
Thank you for this recipe I have a few days in hand and I am trying to make songpyeon. It is very well explained 🙏🏻
감사합니다☺️💜
Thank you! Songpyeon is really fun to make!
So good
Thank you!
Those look so nice! I really want to try to make these 😊 thank you for sharing your recipes.
Thank you! Hope you try it.
Wow 😍 you know what my ancestors are from Bihar + U.P (River connect 2 land) And we have a dish like yours and we called it pittha.
Sweet pittha ( Sesame, flax seed, nuts + with jaggery filling)
Spices Pittha (Chickpea, Peas, potato etc filling )
My mother makes same as yours but authentically means soaked rice overnight, grind it then cooked in water to make a soft dough then filling and then steam.
there is 1 that we called dudh pitthori ( pitha filled with mava/ khoya and cooked in milk with cardamom and different dry fruits )
Please More videos from Korea tradition
I will. Thanks!
I'm here cuz of jin 😉
It's like steam modak...
Cham gileum at the end = sesame seed oil
yes
08:05
Hii🙋I'm Indian and I like to cook traditional foods from different countries.. As it is chuseok, this time I decided to make a korean dish. Thank you for the recipe. Gonna try this with limited stuff and will do dm you..
I just wanna ask if, can i make glutinous rice flour with 1 cup of sugar and 1 cup of rice four?? And also can i put beetroot to it to make it pink colour??
Or would it be too sweet for two cups of sweet rice?
Thank you for watching! And it's great that you're making traditional foods from other countries. As I said in the video, this type of rice cake is not made with glutinous rice flour. Also, glutinous rice flour is made with special type of rice known as glutinous rice or sweet rice. When cooked/made into rice cake, It has very elastic, sticky, chewy texture. And yes 1 cup sugar for 1 cup rice flour sounds excessive.
@@koreanbapsang6835 Thank you very much... I'll send you how it tasted and I just made wet rice flour and will do some mismatch with quantities 🤩
Sounds great!
Army's are too quick 😂..i thought I'm the only one Came here after wwh jin's post on weverse...
Do you know, can I use any pine needles? I have Norway spruce trees in my yard, but I don't know if spruce are okay to use. Your recipe looks wonderful!
hmm sorry not sure. I've never used Norway spruce.
How do you store any extras? And after storing, how do you get them soft again?
I freeze them and either steam them or microwave to reheat. If using the microwave, defrost first and cover with a wet paper towel to keep them from drying out. for best results. You can defrost at room temp or with the microwave defrost function.
@@koreanbapsang6835 thank you very much!
I came here after jungkook mentioned songpyeon ✨
Oh glad you did! Thank you!
Oh Same
to make the rice flour, should i soak 2 cups of rice to make 2 cups of rice flour?
You just need about a cup, of short grain rice, but start with a little more just in case.
Thank you for the beautiful pastry instructions. The end was a little rush. How do you drain the cakes after plunging into a cold water bath ? And may I ask what is the content of the bottle you used to give glistening effect to the cakes ?
Thank you 🙏
She covered the songpyeon in sesame oil (see 11:57)
Thank you!
Oh sorry about that! I just pull them out of water with my hand but you can use a slotted spoon or a strainer. And coated with sesame oil. I said it in Korean so added the text "sesame oil".
@@koreanbapsang6835 Thank you very much! I shall make a better effort to learn more Korean terms 😅
Can i use medium grain rice?
Yes you can.
@@koreanbapsang6835 Sorry for ask, can i use medium grain rice for make rice syrup? and medium grain rice flour for Tteokbokki it well original recipe in korea?
From sri lanka
Is this rice powder glutinous or normal?
regular short/medium grain rice
Thank you, @@koreanbapsang6835 .
Camera man had a seizure @9:54 lol