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200g rice flour
½ teaspoon salt
1 cup warm water
¼ cup vegetable oil
¼ cup honey
12 flower blossoms (such as azaleas,
daisies or chrysanthemums),
rinsed and dried, or toasted
sesame seeds, to garnish
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Method:
AMix the rice flour, salt and water to
form a smooth, pliable but non-sticky dough. Tear off about 1
tablespoon of the dough and roll it out onto a lightly floured surface
to make a circle, about 2¼ inch in diameter. Alternatively,
transfer the dough to a floured surface and roll it out until it is
about ½ inch thick and use a cookie cutter or a drinking glass to cut
out small circles of dough. Heat the oil, over medium to high
heat, swirling the skillet to cover the surface. When the oil is
hot, place several pieces of the dough in the skillet. Reduce
the heat and fry the rice cake for 2 to 3 minutes until golden brown
underneath. Turn the rice cake over and cook on the other side
for a minute. Drain on paper towels, then place the rice cakes
on a serving plate and drizzle with honey. Garnish each rice
cake with a flower blossom or the sesame seeds.
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