I used spinach and gardenia to add flavor and color to the dough.
Calories
160kcal
Carbs
22.36g
Protein
2.11g
Fat
6.97g
Sodium
1.31mg
Ingredients
Main
Others
Glutinous Rice Flour 60g, Spinach 30g, Gardenia Fruit 5g, Edible Flower 5g, Thyme 5g, Sugar 15g, Honey 20g
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
Nutrition Facts
Per 100g of main ingredientsSpinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Blanch the spinach and finely blend, and soak the gardenia in warm water.
🔍Heat the finely ground spinach with the blanching water, then pour little by little into half of the glutinous rice flour to make hot-water dough.
🔍Gradually pour the heated gardenia water into the remaining half of the glutinous rice flour and knead with hot water.
🔍Rest for 30 minutes, then pan-fry the shaped hwajeon in an oiled pan.
🔍While cooking one side, top with flower, flip, and pan-fry briefly.
🔍Mix honey, sugar, and water in a 1:2:3 ratio, boil to make syrup, drizzle over the hwajeon, and garnish with thyme.