- Prep & Cook Time: 30 min.
- Yield: 6 cakes
Ingredients
- Calories 169
- Fat 3.5 g
- Carbohydrates 33 g
- Sodium 0 mg
Ingredients
- 3 tbsp sugar
- ½ cup sweet rice flour
- 2 tsps neutral oil
- Edible flowers
Preparation
- 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.
- 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.
- 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.