Soak black beans for about 2 hours before cooking.
The black beans will be used to color the beans and dough.

Grind the sesame seeds into a mortar and mix 1/2 cup of sugar (based on paper cups) to form a sesame seed filling. I added 1/2 cup of sesame.

Bring the soaked black beans to a boil in a pot with water.

Then, add 60ml of boiled black bean water to 2 cups of salted non-glutinous rice flour (based on paper cups) and make the dough.

To make red songpyeon, I also boil the beat.

Then add 60ml of beet water to 2 cups of non-glutinous rice flour and make a dough.

In the original songpyeon, add only 60ml of boiling water to 2 cups of non-glutinous rice flour and make the dough.

The yellow songpyeon is made by adding 1/2 teaspoon of turmeric powder and 60ml of boiling water to 2 cups of non-glutinous rice powder.

Add 1 cup of beans, 1 tablespoon of sugar, 2 cups of non-glutinous rice flour, and 50ml of boiling water to make bean songpyeon and make the dough.

Ta-da! The batter is done!

Now make songpyeon with the dough you made.
The bean songpyeon

Sesame songpyeon

Night songpyeon

Tada! Making songpyeon is complete!

Pour plenty of water into the steamer, put the steamer on it, spread the cotton cloth, and place the songpyeon on it.

Boil over high heat and when it starts to boil, reduce to medium low heat and steam for 20 minutes.

Lastly, if you roll the completed songpyeon in sesame oil, it's pretty and delicious Chuseok songpyeon.

Cheers!