Place 1 cup of sweet rice flour and a pinch of salt in a large bowl.
Add 1/2 cup of hot water little by little. Mix it well with a wooden spoon as you pour in the water.
Knead the mixture for 5 minutes.
Cut the dough into 12 pieces and roll each piece into a ball.
Cover the dough with a wet cloth so it doesn’t dry out. Set it aside.
Place 1/4 cup of sugar and 1/4 cup of water in a small pot. Simmer over low heat for about 15 minutes, then remove from the heat.
Heat up a non-stick frying pan over low heat. Drizzle some vegetable oil on it (1/2 tbs).
Press each rice cake ball into a disc about 5 cm in diameter.
Place each disc-shaped rice cake on the pan and cook it.
When the bottom of the rice cake is cooked, turn it over to cook the other side.
tip: flatten it out on the pan with a spatula to make it larger
Place an edible flower on the top of the rice cake, then flip it over so that the flower gets slightly cooked and sticks to the cake.
Cook each one and put them on a serving plate.
Drizzle the syrup on top of the pancakes.
Serve with green tea or rose tea.
How about a beautiful looking Korean dessert? Well, its spring time and Maangchi is therefore making a dish using edible flowers. It’s very traditional to Korean cuisine and they are so colorful with the colored flowers on top of the pancake. A little effort is required for shopping edible flowers, but if you like farmers market, it would be great fun. The recipe is a great feast for eyes and tongue.