Setsuna's comments

"Dear Maangchi, I'm trying to make this recipe to offer as a dessert to my guests for Christmas. I've used glutinous rice flour in the past but I can't find it anywhere in this country (they don't have sweet rice flour either). The only thing I was able to find is normal rice flour in an organic store (we don't have any Asian stores here). Can I use normal rice flour for this recipe? If yes, do I need to change the proportions of water? Thanks in advance. Laura"
in Pan-fried sweet rice cakes with edible flowers (Hwajeon: 화전) — Dec/11