Hwajeon is a light, fluffy rice cake that makes a great dessert or snack. With a flower on top it’s almost too beautiful to eat!
Whenever I find beautiful edible flowers in the farmer’s market, I immediately feel like making hwajeon. This is what happened to me in Union Square Market here in Manhattan recently, and this video is a result! I orginally filmed a video for hwajeon in 2009, but that video is blocked in some countries because of the background music I used, so this is a remake.
In Korea hwajeon are often made with edible azalea flowers which bloom wild in the mountains in springtime. People used to go out for a picnic in the early spring, bringing a heavy pan and some ingredients. They would pick the azaleas or any other edible flowers they could find, and then make and pan-fry rice cakes right there in the mountains!
I can imagine how much fun that must have been, and what a great mood everyone must have been in, eating these rice cakes in the mountains, in the fresh springtime breeze after a long winter. No matter the season, these rice cakes put anyone in a good mood! Enjoy the recipe!
Ingredients
Directions
Make syrup:
- Put sugar and water in a small sauce pot. Cook over very low heat and simmer for 5 minutes. Don’t stir it with a spoon, just make sure it gets well combined in the pot by swirling the pot every now and then.
- Remove from the heat and cool down. Set aside.
Make rice cakes:
- Combine sweet rice flour and salt in a bowl.
- Add ¼ cup hot water and mix well with a wooden spoon until the dough has cooled enough that you can knead it by hand.
- Knead the dough until it’s smooth, then divide it into 5 equal-sized pieces. Roll each piece into a ball. Keep them covered with a piece of plastic wrap so they don’t dry out.
- Press each rice cake ball into a disc about 2½ inches (6 to 7 cm) in diameter.
Pan-fry:
- Heat up a non-stick pan over medium high heat. Add 2 teaspoons vegetable oil, swirling the pan to coat the surface. Once it’s heated up, turn the heat down very low. The key to beautiful hwajeon is to keep them white by pan-frying over low heat.
- Put the rice cakes on the pan and cook them for a few minutes. When the bottoms are slightly crispy turn them over and flatten them out with a spatula. Cook a few more minutes.
- Place edible flowers on the top of each rice cake, then flip them over and press them down for 1 or 2 seconds so that the flower gets slightly cooked and sticks to the cake.
- Cook each one and put them on a serving plate.
Serve:
- Drizzle the syrup on top of the rice cakes.
- Serve with tea as a dessert or snack.
Posted on Monday, April 20th, 2009 at 6:24 pm.
Last updated on October 5, 2014.
Tagged: edible flowers, flower pancake, hwajeon, hwanjeon recipe, 화전, korean dessert, Korean dessert rice cake, korean food, Korean recipes, korean traditional food, Maangchi recipes, pan-fried rice cake with edible flowers, sweet rice rice cake
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Yum, your food looks delicious! I am going to make this soon! This looks fun to make (What can I use instead of rose petals and flowers? It’s fine If you don’t have anything to use but flowers)
tsirhcevoli
yeah, you can skip edible flowers in this recipe. It will still be tasty, but the name should be changed, right? It’s called “pan- fried sweet rice pancake” instead of flower pancake. : )
Hi this is one of my favorite recipes of yours. I have learned a lot from you about Korean cooking and I want to say thank you. I have followed you YouTube channel as well as your blog here. Your tutorial make learning how to Korean dishes so easy.
As a thank you I have passed on to you the Sunshine Award for all the inspiration you have given me in my own exploration of food.
Please stop by this link and pick up your award. http://allingoodfood42.blogspot.com/2010/03/letting-sunshine-in.html
Thank you very much for your interest in my website! I’m happy to be chosen as one of your favorite food bloggers. Great!
Hello Maangchi!
I tried making these and they did come out ok – thank you very much! I have a couple of questions though – the dough was extremely sticky and was very difficult to knead. Is there a trick to it? Also, can you add any flavor to the dough, such as vanilla, to make it more flavorful? Thanks!!! I don’t want to make it any less beautiful by adding color, because the white with the flowers looks so pretty!
hey Maangchi, thanks for sharing!!
but i was wondering if there is anything that i can replace the edible flowers with? cause i cant seem to find edible flowers in my area :/
ohhh, ignore my question!
i just watch the video and you can use dried rose tea!
How did it turn out Lee?
ilove it.. i lonekorean cooking…
hi maangchi!!! im yur number one fan!! XD. when i made this, my hands startes to get all itchy and irritaed when i kneaded the rice flour. do u know why?
Strange! I don’t know the answer! Sweet rice flour dough is not harmful. : ) Maybe your hand is not accustomed to dealing with kneading?
Are you allergic to rice?? ? : /
Hi Maangchi,
Do you know how to make bungeoppang (fish-shaped pastry)? I tasted some in S.Korea and they taste wonderful. Looking forward to this recipe.
regards,
Martha from Hoju.
to make bungeoppang(붕어빵), I need fish-shaped mold, but I don’t have. : ) Check this out, please.
http://en.wikipedia.org/wiki/Bungeoppang
I love your recipes and so does my husband!!!I made hwajeon as a side dish for his birthday breakfast. Thank you so much for all the help!!!!
wow, you made hwajeon? Making hwajeon takes time and efforts!
https://www.maangchi.com/recipe/hwajeon
Wonderful gift for him!
Hello Maangchi !!! I have a question… can i use normal flower aswell?
What do you mean normal flower? Flowers from flower shop? No, no, no! never use it. You should use edible flowers.
Hi,
I am using your recipe for my project about Korean Food. I am studying to become Nutrition.
I was wondering for the flower..where I can able to buy flower that is related to fall flower.
Can anyone give me a good suggestion where I can get those flower?
Thanks.
Just let you know I live in New York.
I bought some edible flowers last Saturday at the Union Square green market
http://www.flickr.com/photos/maangchi/3953201242
these look beautiful. I can’t wait to make them!! How do they taste?!?!? I love this site!! I have to say my friend suggested I check this site out a month ago and I just got around to it a week ago. It is great! He told me about it on mywhipit.com, a food lovers site, I happened to stumble upon. check it out!! i never would have found this site without it.
Hi Maangchi!
I was wondering…would it be possible to use this rice cake for hotteok? Usually hotteok recipes ask for yeast and 3 hours for the dough to rise; using the rice flour seems like it would be a lot faster and more chewy. Maybe?
uh oh! Hotteok! : ) No, plain flour is used for hotteok. Hotteok recipe will be posted later.
I make this beautiful pancake last week.. and everyone love it!
hey maangchi! i just love your videos. i am looking forward to making these! i was wondering, is there an alternative to the syrup that you made? perhaps something salty? i want to make this for my dad but he doesn’t really like sweet things. thanks for the recipe! it looks much easier than i thought!
How about sesame seeds dipping sauce? Blend 1 tbs mayonnaise, 1 tbs soy sauce, and 1 tbs sesame seeds powder. If he doesn’t like mayonnaise, just use soy sauce.
hi maangchi,
these are so beautiful! i’m in korea teaching engish right now and i HAVE to make some for the teachers i work with at school!
i was wondering what you call edible flowers in korean so i know what to ask for. i think they might be hard to find, for i have not seen them here in pohang before.
The teachers will be very impressed with your hwajeon!
Be sure to let me know how it turns out and some stories about their reaction! : )
Anyway, edible flowers can be translated in 2 ways
1. 식용 꽃 (pronounced “shik yong kkot”)
2. 먹을수 있는 꽃 (pronounced “meogeul soo eet neun kkot”
Show them the Korean words, then they may find the ingredients for you.
If it’s difficult for you to find edible flowers, you can replace fresh edible flowers with Korean dates (jujube), dried persimmon, or any beautiful color vegetables.
Good luck with making delicious hwajeon. Don’t forget to put some syrup on top before serving it.