Spring is my least favorite season.
It wasn’t always this way. When I was a kid, the arrival of spring heralded warmer weather and a countdown to summer vacation. When I was in my early twenties my immune system decided that tree pollen is my body’s worst enemy and I developed seasonal allergies. When I moved to South Korea at the age of 24 I experienced another level of discomfort — yellow dust. Dust from Central Asia floats towards East Asia every spring, mixing with things that are horrible for your health. When it’s particularly bad the public is advised to stay indoors as much as possible. You see people wearing face masks and a heavy presence in the air. Outdoor surfaces are covered with a yellow layer of gunk.
But this spring, despite the sneezing and the red, irritated eyes, I am excited. Spring signals a new beginning and I can especially feel it this year. I just ended the first week of my new job in DC. A few months ago I took a bit of a leap of faith to leave my last job to try and pursue a new career path. A few weeks ago I interviewed for a job and was hired within a span of four days. It was a whirlwind and my friend said that I “secreted” my way into my new career.
On the blog front a bunch of new, exciting opportunities have started coming my way and I feel as though I’ve finally gotten somewhere with it. This blog is a hobby, but food is my passion and it’s nice to know that I can get a little funding for this expensive venture. I look forward to sharing more in the near future!
In Korea when spring has sprung hwajeon is made. It is a small, sweet pancake made with glutinous rice flour and wild, edible azalea flowers that are a bright purple-pink (please don’t use azalea flowers you might find here in the States, they’re not safe for consumption!). When Renee invited me to participate in an edible flower virtual potluck this dish was the first thing that came to mind. I’ve added matcha powder to give them a light green tea flavor and to represent the greenery of spring all around me. I look forward to new beginnings, the overload of fresh spring produce at the markets, and the anticipation of summer.
And please check out all these lovely bloggers and their floral recipes as well:
- 1/2 cup of glutinous rice flour
- 1/2 teaspoon of matcha powder
- pinch of salt
- 1/4 hot water
- 2 teaspoons of vegetable oil
- edible flowers
- 3 tablespoons of honey
- 3 tablespoons of water
- 1/4 teaspoon of freshly ground black pepper
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Sift together the rice flour, matcha and salt.
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Pour in the hot water and mix until the dough comes together. Knead a few times until it comes together in a ball and roll into a log.
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Cut into five equal pieces and roll each piece into a ball.
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Use your fingers to flatten each ball into a round disk about 2 1/2 - 3 inches wide.
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In a small sauce pan combine the ingredients for the honey syrup. Heat until the mixture bubbles and turn off the heat. Keep it on the stovetop to keep warm.
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Heat the vegetable oil in a nonstick pan over low heat. Slide each pancake in and fry for two or three minutes until slightly crisped on the bottom.
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Flip over and lightly press flowers or petals into the top of each pancake as the bottom cooks for another few minutes.
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Flip each pancake over cooking the side with the flowers for 1 or 2 seconds and flip back over and place on a plate.
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Pour the honey mixture over the pancakes and garnish with more fresh flowers.
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Enjoy with hot tea.
Please make sure to use flowers that are labeled edible. Conventionally grown flowers are usually sprayed with pesticides and herbicides which make them unsafe to eat. I found these flowers in the herb section of my local Whole Foods but I've also seen them at farmers markets.
My allergies start in February and go right through to September so I have a lot of sympathy with you. Congrats though on all of the exciting new things in your life this Spring and the new job : ) These sound really lovely and I love how you cook the flavours in with the pancakes; so pretty!
Oh allergies, aren’t they the worst?
And thanks! I’m very excited about my new job (loving it so far!) and all the new spring things in my life. 🙂
Love me some glutinous rice flour 🙂 so yummy. I’ve never tried cooking anything with it, though!
You should try! It’s so easy to work with. The trick is mixing in hot or boiling water.
yes!!! i love how simple-sweet these are. it makes me really sad that Spring time in East Asia is hazardous for your health. but aside from that, i totally agree — springtime is a season for rebirth and new beginnings no matter where you are. high fives for manifesting your new career path! and high fives for this recipe, which i’m going to try ASAP! matcha pancake heaven.
Thank you so much for organizing this, Renee! I had fun playing with flowers and rice flower ^^
So excited for all that this spring is bringing!
My allergies developed in my twenties as well but they sound like nothing compared to the yellow dust you are talking about! Congrats on the new job and these sound so delicious!
Thank you so much Shelly!
These look so yummy! I too have terrible allergies – all year long. It stinks. But seeing the beauty in the seasons and embracing the changes and new turns that they bring is so exciting, isn’t it?! Congratulations on the new ventures – can’t wait to hear what they are!
Allergies all year long?! Goodness!
I love the changing of the seasons and you’re right- they do make the new turns exciting 🙂
I used to say that Spring was my least favorite season as well because that’s when my allergies were at their worst. They aren’t as severe now as they used to be, so now I’m finally able to appreciate all the color and green. And speaking of green, these rice cakes are lovely! I don’t know that I’ve ever seen hwajeon before. Are they similar in texture to mochi?
Thanks Joy! Yes, they’re similar in texture because they’re made with glutinous rice flour, which means they have a bit of a chew to them.
So you’ve basically combined everything I love into one post: matcha, mochi, flowers, honey. THIS IS AMAZING.
Thank you so much, Betty! That’s kind of how I approached this recipe… Let’s just put everything delicious into one tasty thing!
Sorry to hear about your allergies – I hear local honey can help with that. Your honey syrup sounds so lovely with the black pepper! And these cakes! So cute!
Thanks, Grace! Yes, a coworker told me that a teaspoon of local honey a day in her coffee for the past six months has made her symptom free this spring. I definitely need to try that!
Aw hell I’m so sorry about your allergies. I’ve never had them but I know how shitty they can make you feel. Local honey definitely helps. I usually sprinkle a little cinnamon on top of the honey too. It’s delicious.
Congrats on the job too and the blog success you’re seeing. I always wonder when I will get to that point.
I coincidentally work in the International district in Seattle so I’m going to go to the best store and get me some glutinous rice flower to play with at home. Love this recipe Sonja and I’m so glad to have found your blog through the potluck. I look forward to following along with you.
Thanks for the concern about the allergies – I’m taking meds and coping with them as best I can but I am definitely going to try the local honey thing.
I think you are at the point of success! Remember, “comparison is the thief of joy” and successes are measured against yourself as a standard and no one else. Keep at it and things will start happening, I know it 🙂