It is spring. The third day of the third lunar month is the day when swallows return to Gangnam, and ancestors went out to the mountains and fields to pick azaleas, make jeon, make alcohol, and enjoy hwajeon nori. I can't go out these days, so I brought home spring on the other hand. Instead of azaleas, they made hwajeon with edible flowers. The edible flowers are easy to get on the market and have various kinds of flowers, so they seem to have a rather colorful spring vibe. It's easy to make and tastes good, so don't miss this warm spring day and enjoy the flavor.
[Ingredient]
Edible flower
300g Wet Glutinous rice Flour
Oil
30g Sugar
[Process]
1. Dip flowers in cold water to make them fresh.
2. Drain with a cotton cloth or kitchen towel.
3. Glutinous rice is mixed with hot water.
*Add 3g of salt if rice flour is not salted. The rice flour I used is salted.
* The amount of water is not set and depends on the rice flour condition, so make sure to add little by little and knead
4. Make 25g flat. The thickness is about 0.5mm to 0.7mm, depending on your preference. I wanted it to be thick, so I made it thick, but the sides didn't cook well.
* Thinly oil the plate with the dirty dough.
5. Thinly grease the pan. Oil is added to cooking.
6. Bake on low heat with glutinous rice dough.
7. Turn the dough over and place the flowers and cook slowly until the glutinous rice is all translucent.
*If you turn the flower side over, the petals will turn yellow, so don't turn them over.
8. Add honey or sugar or sugar syrup (boiled 1:1 ratio of water and sugar).
[Keep]
It's best to eat it right after cooking.
Refrigerate leftovers and microwave for 10 to 15 seconds when eating.
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Негізгі бет How to make Hwajeon, pan-fried sweet rice cake with flower petals, Korean Traditional dessert.
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