It’s a beautiful bright Sunday , I spent the morning pampering myself for manicure, pedicure, and hair mask treatment, complete bliss from head to toe.
It will be a waste not to cook or create something to represent this beautiful and blissful day and nothing is more perfect to represent it than this Korean sweet flower pancake.
The recipe and how to was adapated from Maangchi http://www.maangchi.com/recipe/hwajeon
Since I could not find any edible flower from the local stores, I decided to improvised and substitute the flowers with flower shaped strawberry and fresh mint leaves.
Below please find the result of my own version of Hwajeon (photo taken without syrup)
Below please find the copy paste of Maangchi’s hwajeon recipe and directions.
This picture belong to Maangchi
Sweet rice flour (“chapssal garu“), salt, water, sugar, vegetable oil, edible flowers.
- Place 1 cup of sweet rice flour and a pinch of salt in a large bowl.
- Add ½ 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.
- Make syrup: Place ¼ cup of sugar and ¼ 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 (½ 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.It will take about 3-4 minutes to cook.
*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.