Hwajeon (flower rice cakes) recipe - ingredients, nutrition and when to eat it
Hwajeon are traditional rice cakes made by placing spring flowers on glutinous-rice dough and pan-frying it until golden.
Hwajeon are traditional rice cakes made by placing spring flowers on glutinous-rice dough and pan-frying it until golden. Their subtle floral aroma and chewy texture pair beautifully when you crave a sweet snack after a meal or in the afternoon.
Snacks & desserts · 25 minutes to cook
Tips: If the dough cracks, add a few drops of water; if it is too wet, add a little glutinous-rice flour.
Tips: Use petals sold as edible, and pat them dry well because any remaining moisture can cause the oil to splatter.
Tips: Cook them slowly over low heat rather than high heat so the outside stays tender and the flower colors change less.
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Ingredients (1 serving)
- Glutinous rice flour — 60 g
- Water — 45 ml
- Edible flower petals — 3 g
- Honey — 8 tsp
- Cooking oil — 5 g
- Salt — 0.5 g