Hwajeon sweet rice cake

What to get ready

• Glutinous rice flour 480 g
• Edible flowers 24 heads
• Sugar 100 g
• Honey 80 ml
• Oil 100 ml
• Salt 4 g

Method

1. 1 Knead the glutinous rice flour with boiling water and salt; the water must be very hot for the dough to be pliable and elastic.
2. 2 Knead for another 10 minutes until the dough is smooth like modeling clay, then wrap it tightly to prevent it from drying out.
3. 3 Wash the flowers, remove the stamens, and let them dry completely on paper.
4. 4 Press the dough into a thick, round disc and fry over very low heat so that the pancake cooks through without blistering.
5. 5 Flip the pancake, place the flower on the cooked side, press gently, and drizzle with honey and sugar mixture before serving.

With an appliance

• Air fryer 39 min

  Replace steps 4 and 5: spray oil on both sides of the glutinous rice cake, fry at 180 degrees for 9 minutes, flip at the 5th minute, then place the flower on top and fry for another minute; drizzle with honey when serving.