Flower petal rice cakes in honey


Preparation info

  • Difficulty


  • Serves


Appears in

Taste of Korea

Taste of Korea

By Young Jin Song

Published 2011

  • About

This gorgeous spring dish, called hwachun, uses edible flower petals to flavour rice cakes, which are then drizzled with honey. Its sophisticated appearance is matched by its refined, exquisite taste. Serve with a cup of green tea.


  • 20 edible flower petals
  • 225 g/8 oz/2 cups sweet rice flour
  • 2.5 ml/½ tsp salt
  • vegetable oil, for shallow-frying
  • honey, for drizzling


  1. Rinse the flower petals, and gently pat them dry with kitchen paper.
  2. Sift the flour and salt into a bowl and add 300 ml/½ pint/ cups warm water. Mix well and knead for 10 minutes. Place on a lightly floured surface and roll out the dough to 1 cm/½ in thick. Use a floured 5 cm/2 in biscuit (cookie) cutter to cut the dough into rounds.
  3. Heat the oil in a frying pan over a low flame. Add the rice cakes and fry for 2 minutes, or until lightly browned. Flip over and cook on the other side, and then remove from the pan. Place on kitchen paper to drain the excess oil, then arrange on a serving platter.
  4. Sprinkle the petals over the rice cakes, and then drizzle with honey.

Per portion Energy 255kcal/1065kJ; Protein 3.6g; Carbohydrate 45.1g, of which sugars 0g; Fat 6g, of which saturates 0.7g; Cholesterol 0mg; Calcium 14mg; Fibre 1.1g; Sodium 249mg.