Ingredients: (makes 12 pieces 1 ½ to 2-inch flower pancakes)
½ cup glutinous rice flour
¼ tsp salt
¼ cup water
12 violet flowers (edible flowers)
Adequate canola oil
2 tbsp caster sugar
2 tbsp water
- Sugar syrup:
- Put caster sugar and water in a small saucepan. Cook over very low heat and simmer. Do not stir, just make sure it gets well combine in the saucepan by swirling the pan.
- Remove from heat and leave to cool completely. Set aside.
- Make flower pancakes:
- In a bowl, add in glutinous rice flour and salt. Mix to combine.
- Gradually add in the water little by little as you start kneading. I use about ¼ cup of water to get to a consistency close to playdough.
- Divide the dough into small pieces and shape into balls. Flatten out the balls to thin pancakes and smooth out the edges.
- Trim the stems of the edible flowers.
- With your fingers, moisten one side of a pancake with water, which act as a glue between the pancakes and flowers. Gently press down the edible flowers petal by petal on the pancake. Repeat the process with all pancakes.
- On a pan well-coated with canola oil over very low heat, place the pancakes carefully with the flower side up. Spoon over some oil from the pan on the pancakes to gently speed up the cooking. The pancakes will puff slightly as they start cooking. They are done when the edges of the bottom become crispy and start turning golden and the flower side of the pancakes turns opaque. Remove from heat, drained on paper towel to absorb excessive oil.
- To serve:
- Transfer flower pancakes to a serving platter, drizzle with sugar syrup and serve.