This is a wonderful springtime food that is pretty easy to make, and everyone will love it. It’s almost too beautiful to eat!
Sweet rice flour (“chapssal garu“), salt, water, sugar, vegetable oil, edible flowers.
I bought these edible flowers in the Union Square Greenmarket in New York City.
- Place 1 cup of sweet rice flour and a pinch of salt in a large bowl.
- Add ½ cup of hot water little by little. Mix it well with a wooden spoon as you pour in the water.
- Knead the mixture for 5 minutes.
- Cut the dough into 12 pieces and roll each piece into a ball.
- Cover the dough with a wet cloth so it doesn’t dry out. Set it aside.
- Make syrup:
Place ¼ cup of sugar and ¼ cup of water in a small pot. Simmer over low heat for about 15 minutes, then remove from the heat.
- Heat up a non-stick frying pan over low heat. Drizzle some vegetable oil on it (½ tbs).
- Press each rice cake ball into a disc about 5 cm in diameter.
- Place each disc-shaped rice cake on the pan and cook it.
- When the bottom of the rice cake is cooked, turn it over to cook the other side.
It will take about 3-4 minutes to cook.
*tip: flatten it out on the pan with a spatula to make it larger
- Place an edible flower on the top of the rice cake, then flip it over so that the flower gets slightly cooked and sticks to the cake.
- Cook each one and put them on a serving plate.
- Drizzle the syrup on top of the pancakes.
- Serve with green tea or rose tea.