The present invention relates to a method for preparing stuffed rice cakes with pine leaves. A first step of the method for preparing the rice cake dough includes the processes of soaking 5 kg of rice and 5 kg of glutinous rice in water for six hours, removing water therefrom, adding 100 g of salt, mixing the mixture, and grinding the mixture in a blender. The ground mixture is added with 250 g of sesame salt, 300 g of sugar, 50 g of a pine syrup, and 50 g of sesame oil to prepare a dough mixture with water at 70°C and age the dough mixture for three hours. A second step of the method for preparing rice cake fillings includes the processes of preparing rice cake fillings by mixing 1 kg of white sweet fillings, 1 kg of steamed sweet potatoes, 330 g of sesame salt, 330 g of sugar, 3.3 g of salt, 3 g of pine leaf powder, 330 g of pine syrup, 70 g of shredded jujube and 35 g of sesame oil. A third step of the method for shaping rice cakes includes the processes of separating 30 g of the aged dough mixture to shape a round and flat skin, adding the rice cake fillings therein, and shaping rice cakes by using fingers. A fourth step of the method for preparing the rice cakes includes the processes of boiling water while putting the shaped rice cakes in a steamer to cook the rice cakes, polishing the rice cakes with the sesame oil and pine syrup and placing the cooked rice cakes on a plate.COPYRIGHT KIPO 2017본 발명은 솔송편의 제조방법에 관한 것으로,1) 송편피의 제조멥쌀 5kg과 찹쌀 1kg을 6시간 동안 물에 침지시켜 불린 후, 물기를 제거하고 소금 100g을 넣고 잘 혼합하도록 골고루 저어준 후 분쇄기에서 곱게 분쇄한다.상기의 분쇄물에 깨소금 250g, 설탕 300g, 솔청 50g 및 참기름 50g을 혼합한 후 70℃의 물로 반죽한 반죽 혼합물을 3시간 숙성시킨다.2) 송편속의 제조흰양대 앙금 1kg, 찐고구마 1kg, 깨소금 330g, 설탕 330g, 소금 3.3g, 솔잎가루 3g, 솔청 300g, 대추채 70g, 참기름 35g을 잘 혼합하여 송편속을 제조하였다.3) 송편의 형상상기의 숙성시킨 반죽 혼합물을 30g씩 떼어 둥글 납작하게 피를 만들어 상기의 송편 속을 넣어서 손가락으로 모양을 낸다.4) 송편의 제조상기의 송편을 찜기(시투)에 올려 놓고 물을 끓여 송편을 익힌 송편에 참기름과 솔청을 발라 접시에 담아낸다.
