AI-generated imageKorean Jujube-Flower Glutinous Rice Jeon (2 Servings)
A Korean-style sweet pan-fried rice cake decorated with thinly sliced dried jujubes shaped like flowers. Cook gently in a pan and add a little honey only if desired.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 12 dried jujubes and soak in warm water for about 5 minutes. Pat dry, carefully remove the pits, roll the flesh into tight spirals and slice thinly to make flower shapes.
- 02
Mix 120 g glutinous rice flour and 1 g salt. Gradually stir in 60 mL hot water with a spatula. When cool enough to handle, knead gently; add the remaining water a little at a time only if the dough cracks, until pliable.
- 03
Divide the dough into 6 balls. Flatten each to about 6–7 cm across and 5 mm thick. Place a jujube flower on top and press it in gently.
- 04
Lightly coat a pan with 10 mL oil and heat over low heat. Cook each cake with its undecorated side down until lightly golden underneath and cooked through to the center.
- 05
Turn over briefly to warm the decorated side, then remove promptly so the jujubes do not scorch. Check that no raw, powdery dough remains inside.
- 06
Serve 3 pieces per person, with a little honey if desired. Chew the sticky rice cakes thoroughly; divide into small, manageable pieces for anyone at risk of choking.
Helpful source links
Before you cook
Use care with hot-water dough and a hot pan. Remove every jujube pit. Sticky rice cakes may pose a choking hazard: cut into manageable pieces and supervise children and people with swallowing difficulties. Never give honey to infants under 12 months. Check product labels for allergens/cross-contact. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days, and reheat thoroughly.
Image & source credits
AI-generated image.
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