Add salt to the glutinous rice flour and sift it once and cook the dough with hot water. When you mix it with a spoon, it's not that hot if you knead it with your hands. Don't add water all at once, but add a little bit and you have to make the right dough.

If you knead for about five minutes, your wrist will hurt a little. Then cover it with wet cloth for a while and let the dough ripen. Then the dough will be much better.

While the dough is maturing, prepare about three or four more azaleas than to use. It's because it's easy to tear because the azalea's mouth is light. After removing all the cauliflower from the inside of the azalea, wash it gently two or three times in a large bowl. And if you spread out the azaleas and drain them on a sieve, you're done

After maturing, beat the dough for another 10 to 15 minutes and divide it into the same size. (I got about 10 of 26-28g.)

Roll the dough into a circle and press it gently on the palm of your hand to form it flat about 5cm in diameter. The rest of the dough should always be covered with wet cotton cloth to keep it dry during plastic surgery.

Add enough oil to the pan! When the pan is heated, lower the heat completely and place the dough on top. If you press it with your hand and shape it again, the hwajeon becomes pretty. Be careful not to stick to each other. It's glutinous rice, so it can become a real rice cake.

When the dough is cooked, it swells slightly like the picture on the top and the color becomes transparent. When one side is cooked, turn it over and cook the other side.

When done, remove and apply honey water back and forth.

Lastly, put the azalea on the rice cake and press it gently to finish the hwajeon! When you look at a book, you usually grill a side of rice cake and cook it upside down, but if you do so, the color of the flower disappears easily and it's hard to feel the sour end of azalea. After applying thick honey water to the rice cake, if you apply azalea gently with your hands, it doesn't fall off and sticks very well.