Korean rice cakes

Korean rice cakes

Hwajeon

From
K is for Korean
Serves
8

Ingredients

Quantity Ingredient
90g caster sugar
200g glutinous/ sweet rice flour
1/4 teaspoon salt
2 tablespoons vegetable oil
16 edible flowers

Method

  1. Place the sugar and 150ml water in a small saucepan and heat until the sugar has just dissolved.
  2. Mix the flour and salt together in a bowl and pour the sugar syrup over it. Stir together with a fork and then briefly knead with your hands to form a soft dough. You may wish to lightly flour your hands if the dough is initially too sticky.
  3. Divide the dough in half, and then in half again and so on, until you have 16 portions. Cover the portions in clingfilm (plastic wrap) while you work, so that the dough does not dry out. Roll each into a ball, and then flatten until you have a small round, about 4.5cm in diameter, and 1cm in depth.
  4. Heat 1 tablespoon vegetable oil in a large frying pan and press a small edible flower onto the top of each rice cake. Carefully invert the rice cakes into the pan, with the flower underneath, and fry for 2 minutes on a low heat. Flip the cakes over, and fry for a further 2 minutes before transferring to a plate lined with kitchen paper.
  5. Repeat with the remaining hwajeon. These are delicious served warm.
Tags:
Korean
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