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Desserts

Flower Rice Cakes (Hwa-jon )

Flower Rice Cakes (Hwa-jon )
Genaro Molina / Los Angeles Times

"Younger generation people don't know how to bow properly! You've lost touch with traditions!" said one of my uncles in disgust as my cousins and I took turns paying respects to our ancestors. My parents nodded in agreement, muttering to ... Read more

Total time: 1 1/2 hours | Makes 20 to 25 rice cakes

    Note: Koreans say that chrysanthemums have the scent of autumn. The petals and the leaves are used in this dish for garnish and to add the smell and taste of autumn. Some people make hwa-jon with red bean folded inside, but I prefer the simpler, more subtle flavor without the filling. If you're fortunate enough, you may be able to find a bottle of chrysanthemum wine to drink with the rice cakes to experience the full flavor of autumn. Dried jujubes, or red dates, can be found at Chinese and Korean markets. Sweet rice flour is sold at Asian markets.

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