Maangchi — Hwajeon Flower Rice Cakes
The original creator's demonstration of pan-cooked rice cakes with edible flowers and honey.
Official cooking video · Maangchi · YOUTUBETraditional Korean Hwajeon: Flower-Topped Sweet Rice Cakes (10)
Traditional Korean hwajeon are small pan-cooked glutinous rice cakes topped with certified food-grade edible flowers and a little honey. Never use florist or roadside flowers.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Confirm that the flowers are labeled edible and grown for food. Never use florist, nursery, or roadside flowers. Rinse gently as appropriate for the packaged food product and drain.
- 02
Mix 1 cup sweet rice flour with 1/4 tsp salt. Gradually add up to 1/2 cup boiling water using a spoon; when safe to touch, knead until smooth.
- 03
Divide into 10 pieces, flatten into thin disks about 6–7 cm across, and cover uncooked portions to prevent drying.
- 04
Coat a nonstick pan with 2–3 tbsp oil, warm over medium heat, then reduce to low. Cook disks until their bottoms become lightly crisp, flip and cook through without leaving raw dough inside.
- 05
Place food-grade petals on top, flip briefly and press gently just to adhere, then transfer to a plate and drizzle lightly with honey.
Before you cook
Use only positively identified edible flowers grown and sold for consumption, not ornamental or wild-collected flowers. Avoid if sensitive to pollen. Do not give honey to infants under 12 months; beware of hot water and pans.
Allergens: 꽃가루·꽃잎에 개인별 민감 반응 가능 / Pollen and flower sensitivities possible / 花粉・花びらによる個人差のあるアレルギー反応に注意, 꿀은 만 1세 미만 영아에게 제공하지 않음 / No honey for infants under 12 months / 1歳未満の乳児には蜂蜜を与えない
Image & source credits
These illustrations stand in for food photos.
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