Kim Dae-seok's Spring Witch Hazel Pancake
A traditional spring rice cake made by mixing glutinous rice flour and potato starch, then steaming it with vibrant witch hazel flowers for a chewy texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Always use warm water when kneading the dough—using hot water will make the pancakes hard once cooled.
- Adding potato starch to glutinous rice flour prevents the dough from becoming too sticky and enhances the chewy texture.
- When baking, maintain low heat throughout to avoid browning; this preserves the delicate color and visual appeal.
Recommended for
- Those who want to enjoy a traditional snack with a springtime feel and vibrant appearance.
- Those interested in learning the secret technique of making a chewy pancake dough by adding potato starch, which stays soft even when cooled.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Wild Chive and Cockle Salad
- Ttukdak Hyung's Mackerel and Wild Chives Pot Rice
- Kim Dae-seok's Korean Wild Chive Seasoning Sauce
- Okjubu's Bean Sprout Rice with Water Dropwort Sauce
- Yoon Yi-ryeon's Garlic Scape and Wild Chive Jangajji
- This Man's Cook's Perilla Seed Seasoned Tofu Pancake
- Yoon Yi-ryeon's Wild Chive Jangajji
- Jang Ho-jun's Burdock Rice with Wild Chive Sauce
- Jung Ji-sun's Sichuan-Style Perilla Noodles
- Kim Go-eun's Spring Welcome Dallae Doenjang Jjigae
