Sweet rice cakes with edible flowers (Hwajeon)

In a bowl, combine glutinous rice flour and salt.

Pour hot boiling water into the flour mixture.

Mix with a spatula until the dough starts to come together.

Knead the dough by hand for about one minute until it becomes a smooth, soft ball.

Place the dough in a plastic bag to prevent it from drying out. You can let it rest for 10-20 minutes for a better texture.

Take the dough out and divide it into 10 equal pieces.

Roll each piece into a ball, then flatten it into a thin, round disc about 2.5 inches in diameter.

Add a layer of vegetable oil to a non-stick pan and heat it over medium to medium-low heat.

Carefully place the rice cake discs in the hot pan.

Cook for 2-3 minutes, then flip them over. The bottom should be slightly crispy but not browned.

Turn the heat to very low. Decorate the cooked side of each rice cake with edible flowers.

Flip the rice cakes over again and press down gently. Cook for only one second to set the flowers.

Immediately remove the rice cakes from the pan and arrange them on a serving plate.

Drizzle honey over the warm rice cakes.

Serve immediately with your favorite tea and enjoy!