Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/2 cup of pumpkin puree
- 1/4 cup of sugar
- 1/4 cup of sesame seeds
- 1/4 cup of water
- 1/4 tsp of salt
- Vegetable oil for frying
Special equipment needed:
- Non-stick pan or griddle
- Mixing bowl
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, pumpkin puree, sugar, sesame seeds, water, and salt. Mix well until the batter is smooth.
2. Heat a non-stick pan or griddle over medium heat. Add a small amount of vegetable oil to the pan.
3. Using a spoon or cookie scoop, drop the batter onto the pan, making small pancakes. Cook for 2-3 minutes on each side or until golden brown.
4. Repeat until all the batter is used up.
5. Serve the hwajeon warm with a sprinkle of sesame seeds on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 small hwajeon
Nutritional information:
Calories: 90
Fat: 2g
Carbohydrates: 17g
Protein: 2g
Fiber: 1g
Sugar: 5g
Sodium: 50mg
Substitutions for ingredients:
- Instead of pumpkin puree, you can use sweet potato puree or butternut squash puree.
- Instead of sesame seeds, you can use chopped nuts or shredded coconut.
Variations:
- Add a pinch of cinnamon or nutmeg to the batter for a warm and spicy flavor.
- Use different types of purees such as carrot or beetroot for a colorful twist.
Tips and tricks:
- Make sure the batter is not too thick or too thin. It should be a smooth and pourable consistency.
- Use a non-stick pan or griddle to prevent the hwajeon from sticking.
- Serve the hwajeon warm for the best flavor and texture.
Storage instructions:
- Store the leftover hwajeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the hwajeon, place them in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the hwajeon on a platter and sprinkle with extra sesame seeds or nuts.
- Serve the hwajeon with a dollop of whipped cream or yogurt on top.
Garnishes:
- Sesame seeds
- Chopped nuts
- Shredded coconut
Pairings:
- Green tea
- Hot chocolate
- Apple cider
Suggested side dishes:
- Fresh fruit
- Steamed vegetables
- Soup
Troubleshooting advice:
- If the hwajeon is too thick, add a little more water to the batter.
- If the hwajeon is too thin, add a little more glutinous rice flour to the batter.
Food safety advice:
- Make sure the pumpkin puree is cooked and safe to eat before adding it to the batter.
- Use clean utensils and equipment when making the hwajeon.
Food history:
- Hwajeon is a traditional Korean rice cake made with rice flour and various ingredients such as flowers, fruits, and nuts.
Flavor profiles:
- Sweet
- Nutty
- Earthy
Serving suggestions:
- Serve the hwajeon as a dessert or snack.
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Region: Korean