Title: The Art of Making Pan-Cooked Rice Cakes with Edible Flowers (Haan Haan)

As I walked through the bustling Farmers Market, my eyes scanned the vibrant array of flowers on display. Among them, two caught my attention – gladiolus and clover. Their purple and yellow hues seemed like a perfect match, and I couldn't resist the urge to incorporate them into a traditional Korean dessert. In Korea, Haan Haan is a beloved dish made from pan-cooked rice cakes with edible flowers, typically enjoyed during springtime in mountainous regions. The lady at the market, who boasted an impressive collection of flowers, had sparked my interest in creating this beautiful and delicate treat.

I decided to make a batch of Haan Haan using glutinous rice flour, which is essential for achieving the perfect chewy texture. I measured out one cup of rice flour, added a pinch of salt (1/4 teaspoon), and mixed it with hot water – a crucial step that requires only 1 minute of gentle stirring. The resulting mixture was smooth and velvety, reminiscent of freshly brewed coffee. To ensure even distribution of the ingredients, I used a rice scoop to combine them. Next, I stored the mixture in a plastic bag, where it would undergo a transformation over the next 10-20 minutes.

The waiting game was almost over, as I couldn't wait any longer to start cooking. In Korea, Haan Haan is traditionally made using pedal-bloomed rice flour, which is only available during specific times of the year. The process requires patience and dedication, but the end result is well worth it. My grandmother once shared stories of making Haan Haan with her own mother, who would often visit the mountains to collect fresh flowers and ingredients for their traditional recipes.

To prepare my pan-cooked rice cakes, I heated a large 13-inch non-stick pan over medium-low heat, adding just enough vegetable oil to coat the bottom. As the mixture began to cook, it transformed into a beautiful, golden-brown color – a sign that it was almost done. To ensure even cooking, I rotated the pan every few seconds, waiting for the perfect moment to add another minute of cooking time. When the mixture reached a subtle brownish hue, I knew it was ready.

The next step was to shape my Haan Haan into perfectly round cakes – 10 pieces in total – and place them on a large disc-shaped plate. This delicate process required great care, as I wanted each cake to have a smooth, even surface. As the mixture cooled slightly, I gently placed it onto the prepared surface, creating a stunning display of edible flowers.

Now, the most crucial part of making Haan Haan: decorating. The addition of fresh flowers – clover and gladiolus, this time – transformed my dish into a breathtaking work of art. A drizzle of honey added an extra layer of sweetness and visual appeal, drawing my guests in with its allure.

The final step was to serve my Pan-Cooked Rice Cakes with Edible Flowers (Haan Haan) over a steaming cup of green tea – the perfect accompaniment to this delicate dessert. As I took my first bite, I savored the crunchy texture and subtle sweetness of the rice cakes, accompanied by the soothing aroma of fresh flowers. It was a truly magical experience, one that left me eager to recreate this beautiful dish in the comfort of my own home.

In Korea, Haan Haan is often enjoyed as a sweet treat during springtime, when the air is filled with the scent of blooming flowers and the snow has melted away. As I finished my dessert, I couldn't help but feel a sense of connection to this beloved tradition – one that brought people together, fostering a deep appreciation for the simple pleasures in life. With every bite, I felt like I was transported to the picturesque mountains of Korea, where the air is crisp and the flavors are as vibrant as the colors of the flowers.

"WEBVTTKind: captionsLanguage: enhi everybody I went to Farmers Market and I found really look beautiful gorgeous edible flowers here you go so once I saw this I want to make some kind of a chewy rice cake that's perfect I can make Haan Haan is Korean traditional pan cooked rice cake with edible flowers the lady who said this flowers she has more flowers but I chose these two kinds gladiolus and this is clover so I think this purple and yellow you know really going well and I was thinking that okay when I go home I'm going to make rice cake let's get started we need some glutinous rice flour this is glutenous rice flour one cup 1/4 teaspoon salt three hot water I need to measure half2 cup so 1 cup rice flour and half2 cup boiling water okay just add this I'm just using rice scoop first we mix this rice flour salt and hot water so I'm going to wear my glove I just need only 1 minute because with a hot water it's nicely kind of smooth isn't it so I'm going to keep this in the plastic bag like this like this and clover Gladius maybe around you know 10 minutes or 20 minutes after it's better but I don't have a time I'm busy so I'm going to just now cook this make a shape and cook that's rice cake one two is a 10 pieces and make a bowl around 2 and 1/2 in disc almost the same size all just a flat we need to cook but beautiful white color and flower on top we got to enjoy our Beauty so don't burn this so in Korea you know Haan is usually made traditionally in the springtime in the mountain no pesticide really really addable flour especially aalia but you got to remove that inside only you use pedal bloomed in March or April so old the woman going to the mountain with some the large pan this rice flour and they make this pancake so kind of this is our tradition maybe you guys are wondering oh M did you do that when you lived in Korea no no just my grandmother you know that year you know they used to do this I think it would be really fun because people get together make a pancake eating talking and enjoying the spring the early spring now just my pan is heated between medium and medium low just a vegetable oil this is a almost a 13in large pan just let's put it here 2 to 3 minutes I'm cooking until just on the bottom is a slightly a little little crispy let's do the center guy see just before brownish but it's crunchy crispy when this guy is cooked the swallow another 2 minutes after that you see it's expand the sound this is like a b that means well cooked now turn down the heat to low very low I got to decorate this guys and clover then let's flip it over and after flipping over just one second and then that's done because it's all cooked so here one second one second one second gorgeous isn't it pretty this is a dessert but I didn't add any sugar or any sweeteners and this is a honey so I'm going to drizz some honey here so this wajan I always serve with tea any tea in the n sweet tea because this is sweet and I made this is green tea M I was craving rice cake I love this chewy texture and also this flowers feel good rice cake make myself feel good so today we made wajan sweet Che pan cooked rice cake with edible flowers enjoy my recipe see you next time byehi everybody I went to Farmers Market and I found really look beautiful gorgeous edible flowers here you go so once I saw this I want to make some kind of a chewy rice cake that's perfect I can make Haan Haan is Korean traditional pan cooked rice cake with edible flowers the lady who said this flowers she has more flowers but I chose these two kinds gladiolus and this is clover so I think this purple and yellow you know really going well and I was thinking that okay when I go home I'm going to make rice cake let's get started we need some glutinous rice flour this is glutenous rice flour one cup 1/4 teaspoon salt three hot water I need to measure half2 cup so 1 cup rice flour and half2 cup boiling water okay just add this I'm just using rice scoop first we mix this rice flour salt and hot water so I'm going to wear my glove I just need only 1 minute because with a hot water it's nicely kind of smooth isn't it so I'm going to keep this in the plastic bag like this like this and clover Gladius maybe around you know 10 minutes or 20 minutes after it's better but I don't have a time I'm busy so I'm going to just now cook this make a shape and cook that's rice cake one two is a 10 pieces and make a bowl around 2 and 1/2 in disc almost the same size all just a flat we need to cook but beautiful white color and flower on top we got to enjoy our Beauty so don't burn this so in Korea you know Haan is usually made traditionally in the springtime in the mountain no pesticide really really addable flour especially aalia but you got to remove that inside only you use pedal bloomed in March or April so old the woman going to the mountain with some the large pan this rice flour and they make this pancake so kind of this is our tradition maybe you guys are wondering oh M did you do that when you lived in Korea no no just my grandmother you know that year you know they used to do this I think it would be really fun because people get together make a pancake eating talking and enjoying the spring the early spring now just my pan is heated between medium and medium low just a vegetable oil this is a almost a 13in large pan just let's put it here 2 to 3 minutes I'm cooking until just on the bottom is a slightly a little little crispy let's do the center guy see just before brownish but it's crunchy crispy when this guy is cooked the swallow another 2 minutes after that you see it's expand the sound this is like a b that means well cooked now turn down the heat to low very low I got to decorate this guys and clover then let's flip it over and after flipping over just one second and then that's done because it's all cooked so here one second one second one second gorgeous isn't it pretty this is a dessert but I didn't add any sugar or any sweeteners and this is a honey so I'm going to drizz some honey here so this wajan I always serve with tea any tea in the n sweet tea because this is sweet and I made this is green tea M I was craving rice cake I love this chewy texture and also this flowers feel good rice cake make myself feel good so today we made wajan sweet Che pan cooked rice cake with edible flowers enjoy my recipe see you next time bye\n"