Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 10 x dry red dates - (to 15) (available at Chinese and Korean markets
- 2 c. sweet rice flour (available at Asian markets) Water as needed
- 1/8 tsp salt Chrysanthemum petals and leaves
- 20 x pine nuts - (to 30) Oil for cooking
Direcciones
- Slice each date into about 16 thin strips, then cut each piece in half crosswise. Set aside.
- Combine the flour, 1 c. of water and salt to create a dough. The dough should be slightly resilient and not stick to your hands. Add in more water, a Tbsp. at a time, if the dough is too dry. It will feel sticky. Make a dough ball about 1 1/2 inches in diameter and flatten it in a 3-inch circle about 1/4-inch thick. The dough will become more pliable if you work it in your hands a bit before flattening it. Repeat till the dough is used up.
- Press about 8 date strips (skin-side up) or possibly chrysanthemum petals into the top of each rice cake to make a flower pattern. Press a pine nut in the center of the flower and a couple of thinly sliced chrysanthemum leaves on the outside of the flower.
- Heat a little oil in a skillet over low heat and place several dough circles to cover the surface, but not so crowded which they touch each other and stick. Cook them till they're very pale golden brown, about 3 to 4 min. Turn the cakes over and cook on the other side for about another 3 min, making sure not to burn the petals or possibly dates.
- This recipe yields 20 to 25 rice cakes.
- Comments: Koreans say which chrysanthemums have the scent of autumn. The petals and the leaves are used in this dish for garnish and to add in the smell and taste of autumn. Some people make hwa-jon with red bean folded inside, but I prefer the simpler, more subtle flavor without the filling. If you're fortunate sufficient, you may be able to find a bottle of chrysanthemum wine to drink with the rice cakes to experience the full flavor of autumn. Dry jujubes, or possibly red dates, can be found at Chinese and Korean markets
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 161mg | 5% |
| Total Carbs 36.12g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.33g | 9% |
| Protein 1.96g | 3% |
