Share
Hwajeon is a traditional Korean treat which beautifully blends the flavours of glutinous rice flour with the bright colours of edible flowers. During springtime, especially during occasions like Buddha's birthday and the Samjitnal festival, which marks the entrance of spring, the dish is very popular.
The term "hwajeon" refers to its artistic presentation and is derived from the Korean terms for "flower" (hwa) and "cake" (jeon). It is made by combining glutinous rice flour to make a basic batter, which is then pan-fried and garnished with different edible flowers. The result is a beautiful, soft cake that tastes great too.
Choosing Good Quality Ingredients
Glutinous rice flour is the main ingredient in hwajeon, giving the cake its distinctive chewy texture. Choose brands of glutinous rice flour that are free of contaminants and finely ground when you purchase. To make the batter you will need water and glutinous rice flour. Your hwajeon's flavour can be improved by using spring or filtered water. Traditional options for edible flowers include pear blossoms or Korean azaleas, but if those are easier to find, you can also use other edible flowers like pansies or nasturtiums. Organic and pesticide-free flour is a must if you want the flowers to be safe to eat.
Image Credit: Flickr
Batter Preparation
In a mixing bowl add 1 cup glutinous rice flour and a pinch of salt to taste. Whisk constantly and add about 6 tablespoons of hot water at a time until smooth. It should have a thick yet pourable consistency, much like pancake batter. To achieve the appropriate consistency, add a tablespoon of boiling water if your batter is too thick or dry. Give the batter ten to fifteen minutes to rest; this will give the flour time to absorb all of the moisture.
Cooking Process
Mix 1 tablespoon of vegetable oil and pour in a nonstick pan. Place over medium heat, and stir to coat the whole surface. Add a spoonful of batter into the hot oil, spread the batter out in a round shape and try to make a 3 to 4-inch diameter While the batter is still wet, immediately add your prepared edible flowers on top of it; carefully press them down g. Use a spatula to carefully flip it over after cooking it for two to three minutes, or until the bottom side is lightly browned. Flip this over and cook for another two minutes.
Image Credit: Wikimedia Commons
Flavouring And Serving
Once cooked, think about sprinkling each cake with honey or maple syrup for extra sweetness — it gives it a lovely shine and brings a balance to the flavours of flowers. Scatter some sesame seeds or broken almonds on top to serve, this gives an extra flavour boost. Besides that, it can be served h whipped cream or sweetened yoghurt on the side. If you’re making hwajeon for special events or get-togethers, you can also garnish it with extra edible flower petals or fresh mint leaves.
Image Credit: Wikimedia Commons
Storing Tips
To avoid moisture buildup that could result in sogginess, let any leftover cakes cool completely before storing them in an airtight container. If your hwajeon isn't eaten right away, store it in the refrigerator. It can stay fresh for two to three days without losing its quality. Consider freezing cooked hwajeon in an airtight container with parchment paper sandwiched between layers for longer storage choices. This will keep them for up to a month without losing flavour or texture.
