Hwajeon

Method

1. Dip 10 g of edible flowers briefly in cold water, lift out and lay them on kitchen paper to dry. With scissors, snip away the stamens and pistils (essential with azalea, as they are bitter) and trim the stems flush with the petals. Keep the flowers flat and covered with a damp cloth so they do not wilt.
2. In a heatproof bowl, whisk 120 g of glutinous rice flour with 0.25 tsp of fine salt and 1 tsp of sugar. Pour in 90 ml of boiling water in three additions, stirring with a wooden spoon after each so the starch scalds evenly.
3. When cool enough to handle, knead on the work surface for 5 minutes until the dough is glossy, smooth and as soft as an earlobe — if it cracks, wet your palm and knead the water in; if it sticks, dust with a little more rice flour. Cover with cling film and rest 10 minutes.