| Line 13: | Line 13: | ||
== Directions == |
== Directions == |
||
# Wash flower petals, pad dry with paper tower. |
# Wash flower petals, pad dry with paper tower. |
||
| − | # Sprinkle hot [[water]] over the |
+ | # Sprinkle hot [[water]] over the flour, mix well, knead for 10 minutes. |
| − | # Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion. |
+ | # Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion. |
# Heat the pan with some [[oil]], cook one side for 2-3 minutes, flip,cook for another 2minutes. |
# Heat the pan with some [[oil]], cook one side for 2-3 minutes, flip,cook for another 2minutes. |
||
| − | # While the second side is cooking, put some |
+ | # While the second side is cooking, put some flower petals on top. |
| − | # Flip again, leave for 20-30 seconds to cook |
+ | # Flip again, leave for 20-30 seconds to cook flower petals. |
# Serve with some [[Granulated sugar|Sugar]] on top. |
# Serve with some [[Granulated sugar|Sugar]] on top. |
||
| − | |||
[[Category:Korean Desserts]] |
[[Category:Korean Desserts]] |
||
[[Category:Chrysanthemum Recipes]] |
[[Category:Chrysanthemum Recipes]] |
||
Revision as of 05:48, 22 September 2011
Description
Pan fried rice cake with flower
Wha jeon (Pan fried rice cake with flower)
Ingredients
- 2 cups sweet rice flour
- 4 tablespoons hot water
- 1/2 teaspoon salt
- some edible flower petals (rose, azalea, Chrysanthemum...)
- Sugar, vegetable oil
Directions
- Wash flower petals, pad dry with paper tower.
- Sprinkle hot water over the flour, mix well, knead for 10 minutes.
- Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion.
- Heat the pan with some oil, cook one side for 2-3 minutes, flip,cook for another 2minutes.
- While the second side is cooking, put some flower petals on top.
- Flip again, leave for 20-30 seconds to cook flower petals.
- Serve with some Sugar on top.