Colorful Hwajeon and Anchovy Tofu Pancake

Ingredients

Glutinous Rice Flour 15g, Beetroot 5g, Spinach 5g, Tofu 10g, Small Anchovy 5g, Edible Flower 10g, Crown Daisy 10g, Pancake Flour Mix 10g, Honey 20g

Instructions

1. 1

   Lightly grill the tofu to remove moisture, and stir-fry the anchovy with sugar.

   
2. 2

   Blend the baby beet and spinach separately with a little water.

   
3. 3

   Knead the glutinous rice flour with the blended baby beet and spinach water.

   
4. 4

   Mash the tofu and mix with the stir-fried anchovy into pancake mix to make batter.

   
5. 5

   Wash the edible flower and crown daisy and drain.

   
6. 6

   Pan-fry 3 and 4 separately, garnish with edible flower and crown daisy, and serve with honey.