Flower Rice Pancakes (Glutinous Rice Cakes with Edible Flowers)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Small flat rounds of glutinous rice dough get edible petals pressed into them while the top is still slightly sticky, so the flowers set into the surface instead of sitting loose.
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The flower changes the character: azalea gives a faint floral note, chrysanthemum a quieter herbal one, rose a soft sweetness. The dough itself has no sugar, so honey on the side brings sweetness and pine nuts add a resinous richness to the last bite.
Ingredients
Instructions
- 1
Spread 20g edible flower petals on paper towels and dry them completely before cooking.
Wet petals can make the oil splatter and will not adhere cleanly to the rice dough surface.
- 2
Mix 180g glutinous rice flour evenly with 1g salt.
Add 120ml warm water a little at a time while kneading until the dough feels soft like an earlobe and barely sticks to your hands.
- 3
Divide the dough into 30g portions and roll each piece until smooth.
Press with your palm into small rounds about 0.7cm thick, smoothing cracked edges so they cook evenly.
- 4
Add 1.5 tablespoons neutral oil to a pan and warm it slowly over low heat.
Place the dough rounds in the pan and cook for 2 to 3 minutes, until the edges set and the underside turns pale golden.
- 5
When the top still looks slightly tacky, arrange the flower petals on each round.
Press gently with a fingertip to secure them, and keep the heat low so the outside does not scorch before the center cooks.
- 6
When the pancakes are chewy through the center and the edges are lightly golden, transfer them to a plate with the flower side facing up. Serve with 2 tablespoons honey and 10g pine nuts alongside.
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