Hwajeon - Sweet Rice Cakes with Edible Flowers

Steps

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1. 1
   Mix the sweet rice flour with salt in a bowl.
   ▶ ≈0:41
2. 2
   Gradually add boiling water to the flour mixture, stirring with a rice paddle until combined.
   ▶ ≈0:55
3. 3
   Put on heat-resistant gloves and knead the dough for about 1 minute until smooth and elastic.
   ▶ ≈1:23
4. 4
   Place the dough in a plastic bag. Let it rest for 10–20 minutes if desired, though it can be used immediately.
   ▶ ≈2:05
5. 5
   Divide the dough into 10 equal pieces and roll each into a ball, approximately 2.5 inches (6 cm) in diameter.
   ▶ ≈2:30
6. 6
   Flatten each ball gently with your palms into a thin, round cake.
   ▶ ≈2:56
7. 7
   Heat a large skillet (about 13 inches) over medium to medium-low heat and add cooking oil.
   ▶ ≈3:58
8. 8
   Carefully place the flattened dough cakes into the hot oil and cook for 2–3 minutes per side until the bottom turns light golden and slightly crispy.
   ▶ ≈4:24
9. 9
   Flip each cake and cook for another 2 minutes until it puffs up like a balloon, indicating it is fully cooked.
   ▶ ≈4:56
10. 10
    While the cakes are still in the skillet, quickly place an edible flower on top of each cake to garnish.
    ▶ ≈5:38
11. 11
    Gently flip the cake and cook for about 1 second to set the flower in place, then transfer to a plate.
    ▶ ≈5:53
12. 12
    Drizzle honey over the warm rice cakes and serve alongside unsweetened green tea.
    ▶ ≈6:31