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Hwajeon (Flower tteok)

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Ingredients

Ingredients

Preparation

  1. Mix 3 tbsp sugar with 3 tbsp water and cook over medium heat in a small saucepan until a syrup is formed about 5 minutes.
  2. Mix sweet rice flour with a dash of salt and ¼ cup nearly boiling water.  Knead the dough until it is smooth, then divide into 6 portions of equal size.  Press each piece into a 2 inch round cake.
  3. Heat oil in large pan (you don’t want cakes touching).  Fry cakes over low heat, in order to keep their white color, for about 4-5 minutes per side.  When cooked through and slightly crispy, press an edible flower on top of the cake and flip gently, cooking for a few seconds to help the flour adhere to the cake.  Serve immediately.