Sweet Rice Pancakes

Name: Sweet Rice Pancakes
Cuisine: Korea
Ingredients: 2 cups (250 g) sticky (glutinous) rice flour; 2 cups (250 g) sticky (glutinous) rice flour; 4 tablespoons hot water; ½ teaspoon salt; 2 tablespoons oil; 4 dates, pitted, thinly sliced; Edible flower petals and leaves, to garnish; Edible flower petals and leaves, to garnish; ¼ cup (60 ml) honey, for brushing

Hwajeon

Preparation info

Makes about
10

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

2 cups (250 g) sticky (glutinous) rice flour
4 tablespoons h

Korea
Snack
Breakfast
Vegetarian
Gluten-free

Method

Combine the sticky (glutinous) rice flour, water and salt in a large bowl and mix into a soft dough, then knead with your hands for 10 minutes. On a lightly floured surface, roll out the dough to ⅓ in (8 mm) thick. Using a cookie cutter or drinking glass, cut out 2-in (5-cm) circles.
Heat 1 teaspoon of the oil over medium heat in a nonstick skillet until hot, t