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Hwajeon Recipe Video
|Sweet rice flour||1 Cup (16 tbs) (Null)|
|Salt||To Taste (Null)|
|Water||1 Cup (16 tbs) (Null)|
|Sugar||1 Tablespoon (Null)|
|Vegetable oil||1 Cup (16 tbs) (Null)|
Calories 632 Calories from Fat 486
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 147.8 mg6.2%
Total Carbohydrates 34 g11.4%
Dietary Fiber 0 g
Sugars 3.7 g
Protein 3 g5.8%
Vitamin A Vitamin C
Calcium 0.01% Iron 8.1%
*Based on a 2000 Calorie diet
Add 1/2 cup of hot water little by little. Mix it well with a wooden spoon as you pour in the water.
Knead the mixture for 5 minutes.
Cut the dough into 12 pieces and roll each piece into a ball.
Cover the dough with a wet cloth so it doesn’t dry out. Set it aside.
Place 1/4 cup of sugar and 1/4 cup of water in a small pot. Simmer over low heat for about 15 minutes, then remove from the heat.
Heat up a non-stick frying pan over low heat. Drizzle some vegetable oil on it (1/2 tbs).
Press each rice cake ball into a disc about 5 cm in diameter.
Place each disc-shaped rice cake on the pan and cook it.
When the bottom of the rice cake is cooked, turn it over to cook the other side.
tip: flatten it out on the pan with a spatula to make it larger
Place an edible flower on the top of the rice cake, then flip it over so that the flower gets slightly cooked and sticks to the cake.
Cook each one and put them on a serving plate.
Drizzle the syrup on top of the pancakes.
Serve with green tea or rose tea.
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