📝 About This Recipe
Hwajeon is a poetic expression of Korean culinary artistry, historically enjoyed during spring picnics to celebrate the season's first blooms. These delicate, pan-fried rice cakes are crafted from glutinous rice flour, resulting in a delightfully chewy texture and a subtle sweetness enhanced by a honey glaze. Adorned with vibrant, edible petals, each crepe is a unique masterpiece that captures the fleeting beauty of nature on a plate.
🥗 Ingredients
The Rice Dough
- 2 cups Glutinous rice flour (also known as sweet rice flour or 'chapssal-garu')
- 1/2 teaspoon Fine sea salt
- 6-8 tablespoons Boiling water (must be boiling to partially cook the starch)
Nature's Decoration
- 12-16 pieces Edible flowers (such as pansies, violas, or azaleas; washed and dried)
- 10 pieces Chrysanthemum leaves (small sprigs for a greenery effect)
- 2 pieces Dried jujubes (pitted and sliced into thin rounds to look like flowers)
Frying and Finishing
- 3 tablespoons Vegetable oil (neutral oil like grapeseed or canola)
- 1/4 cup Honey (for drizzling or dipping)
- 1 tablespoon Sugar (optional, for dusting)
- 1 tablespoon Water (to thin the honey if needed)
👨🍳 Instructions
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1
Begin by sifting the glutinous rice flour and salt into a large mixing bowl to ensure there are no lumps.
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2
Slowly add the boiling water one tablespoon at a time. Use a wooden spoon to mix initially as the dough will be very hot.
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3
Once the dough is cool enough to handle, knead it by hand for about 5-10 minutes. The dough should be smooth, pliable, and have the consistency of earlobe softness.
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4
Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes to allow the moisture to distribute evenly.
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5
While the dough rests, prepare your decorations. Gently pat the edible flowers dry and slice the jujubes into thin rounds, rolling them slightly to look like flower petals if desired.
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6
Divide the rested dough into 12-16 equal-sized pieces (about the size of a walnut) and roll them into smooth balls.
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7
Flatten each ball into a disc approximately 2 inches in diameter and 1/4 inch thick. Keep the edges smooth by pinching any cracks.
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8
Heat a non-stick skillet over low heat and add a thin coating of vegetable oil. It is crucial to keep the heat low to prevent the rice cakes from browning too quickly.
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9
Place the discs in the pan, leaving space between them. Fry for 2-3 minutes until the bottom becomes slightly translucent and firm.
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10
Flip the cakes over. Immediately place an edible flower or a pattern of jujube slices and chrysanthemum leaves onto the cooked side of the cake, pressing gently so they adhere.
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11
Fry the decorated side for only 20-30 seconds—just enough to set the flower without losing its vibrant color.
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12
Flip back one last time very briefly (5 seconds) if needed to ensure the flower is stuck, then remove from the pan.
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13
Place the finished Hwajeon on a plate lightly coated with syrup or oil to prevent sticking.
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14
Mix the honey with a tiny bit of water and brush it lightly over the warm cakes for a glossy, sweet finish.
💡 Chef's Tips
Use truly boiling water for the dough; cold water will result in a crumbly mess that won't hold its shape. Keep the heat on the lowest setting possible to maintain the white color of the rice flour and the bright hues of the flowers. If you cannot find edible flowers, use thin slices of strawberry or mugwort leaves to create beautiful patterns. Always keep the dough covered while working, as glutinous rice flour dries out very quickly and will crack. To prevent sticking when serving, lightly grease your serving platter with a flavorless oil before arranging the cakes.
🍽️ Serving Suggestions
Pair with Omija-cha (Five-flavor berry tea) for a traditional and visually stunning snack. Serve alongside a bowl of fresh seasonal berries to complement the floral notes. Offer a small side of extra honey or grain syrup (jocheong) for those who prefer a sweeter dessert. Enjoy as a light afternoon treat with a cup of toasted brown rice green tea. Arrange on a dark ceramic plate to make the colors of the flowers pop for a dinner party dessert.