Step 1

Finely grind ½ cup freeze-dried strawberries in spice mill or with mortar and pestle. Measure out 2 tsp. strawberry powder and set aside in a small bowl (save the rest for another use).

Step 2

Preheat oven to 350°. Spread out 6 Tbsp. sesame seeds on a small rimmed baking sheet and toast, tossing halfway through, until golden brown and nutty smelling, 10–12 minutes. Transfer to a small bowl and let cool slightly.

Step 3

Coarsely grind half of sesame seeds in spice mill or with mortar and pestle; return to bowl. Mix in 3 Tbsp. dark brown sugar and 3 Tbsp. honey until a stiff paste forms. Set sesame filling aside.

Step 4

Place 1 cup hot water in a measuring glass and keep ready. Whisk together 2 cups rice flour, 2 Tbsp. sweet rice flour (mochiko), and ¼ tsp. kosher salt in a medium bowl. Mix in 4 Tbsp. hot water with your hands until a crumbly dough forms and no dry flour remains. Gradually mix in more hot water, a few tablespoons at a time, until dough is the consistency of clay (think play dough; you might not need all of the water).

Step 5

Pinch off a golf-ball-size piece of dough. Sprinkle with ½ tsp. unsweetened cocoa powder and knead until incorporated. Cover loosely with plastic wrap; set brown dough aside for apple “stems.” Pinch off another golf-ball-size piece of dough. Sprinkle with ½ tsp. matcha and knead until incorporated. Cover loosely with plastic wrap; set dark green dough aside for apple “leaves”.

Step 6

Divide remaining dough into 3 equal portions. Loosely cover 2 portions with plastic wrap. Sprinkle third portion with remaining ½ tsp. matcha and knead until incorporated; cover with plastic wrap. Sprinkle a second portion of dough with reserved strawberry powder and knead until incorporated; re-cover under plastic wrap.

Step 7

Divide each portion into 6–8 ping-pong-size balls and loosely cover with plastic wrap.

Step 8

Have a small bowl of water nearby. Working with 1 piece at a time, roll each piece of dough into a ball and flatten between your palms into a 3"-diameter disk. Spoon ½ tsp. reserved sesame filling into center, then moisten edges with water and fold dough over filling to make a half-moon shape; press gently to seal. Very gently roll dough back into a ball and cover with plastic wrap. (If dough feels like it’s starting to dry out, lightly moisten your fingers as you roll). Repeat with remaining dough pieces.

Step 9

Working with 1 dough ball at a time, cup each ball in your nondominant hand and make a shallow indentation in the top with the base of a chopstick. Pinch off a very small piece of reserved brown dough and roll into a short, thin “stem”; insert into indentation. Using moistened hands, pinch off a small piece of reserved dark green dough, press to flatten, and, using a butter knife, cut out a small “leaf”; place next to stem and press gently to adhere. Re-cover “apple” with plastic wrap. Repeat for remaining dough balls.

Step 10

Pour water into a large wok or saucepan to come 3" up sides; bring to a boil. Line bamboo steamer with a round of parchment paper. Place “apples” in steamer and transfer to wok or saucepan. Cover and steam, adjusting heat to maintain a gentle boil, 20 minutes. Remove from heat and let sit 5 minutes.

Step 11

Stir together 1 Tbsp. vegetable oil and 1 Tbsp. toasted sesame oil in a small bowl and lightly brush over songpyeon with a pastry brush or your fingers. Serve warm or at room temperature.