Hwajeon (Korean Edible Flower Rice Pancakes)
Pretty, chewy glutinous rice pancakes pressed with edible flowers and drizzled with honey.
- Time30 min
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour and salt in a bowl. Pour in the hot water and stir with a spoon, then knead for 3 minutes until you have a smooth, soft dough, like play dough. Cover with a cloth for 5 minutes.
- 2
Divide into 8 balls. Flatten each between two sheets of baking parchment to a round about 6 cm wide and 5 mm thick.
- 3
Heat 1 tablespoon of oil in a non stick frying pan over a low to medium heat. Cook 3 or 4 rounds at a time for 2 minutes, until the underside is pale and set.
2 min - 4
Turn them over. Press a flower, or a few petals, on each cooked side, then cook for 1 minute more. Flip again carefully and cook the flower side for 30 seconds to fix it, no more or it browns.
1 min 30 s - 5
Slide onto a plate, flower side up, and drizzle with the honey while warm. Eat soon, as the dough turns firm when cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
