Recipes of Unique desserts featuring edible flowers

Ever wanted to eat flowers because they look too darn pretty not to? Well, now you can with these recipes featuring Korean pressed flower rice cakes, Hwajeon, cupcakes with actual flowers, and crepes with flowers too. Try these unique desserts by making sure to discard the insides, as mentioned in the recipe for some pretty desserts. What’s more, you can dip or drizzle these desserts with honey, whipped cream, and even chocolate for a delicious and sweet snack.

1. Hwajeon

Ingredients:

• 125 gm glutinous rice flour
• ¼ tsp salt
• 120 ml boiling water
• Edible flowers (organically grown hibiscus, rose, or chrysanthemum)
• 45 ml vegetable oil, for frying
• Honey, to serve

Instructions:

1. Take a big bowl, add glutinous rice flour and salt, mix then gradually pour the hot water, mixing with a spoon. Once the dough cools, hand knead for one to two minutes until smooth.
2. Pluck out 10 equal-sized pieces of the dough. Roll each piece into a ball. Then keep them covered with a piece of cling film so they don't dry out.
3. Press each rice cake ball into a disc about 2½ inches in diameter and place on a cutting board.
4. Heat a big nonstick pan or skillet over medium heat, pour the oil, as needed, swirling to coat. Once hot, turn down the heat.
5. Put the rice cakes in the skillet and cook for a few minutes. When the bottoms are slightly crispy, turn them over and flatten with a spatula.
6. Put the edible flowers on the top of each rice cake, then flip them over and press down for a few seconds for the flower to stick to the cake.
7. Cook all of them, repeating with the flowers, and put them on a serving plate.
8. Top with a drizzle of some honey on top of the rice cakes and serve.

2. Pansy Crepes

Ingredients:

For the batter:

• 60 gm all-purpose flour
• 1 egg
• 240 ml milk
• 2 tsp sugar
• ¼ tsp vanilla essence
• 2 tbsp water
• Butter, for frying
• Fresh violets and pansies, for pressing

Instructions:

1. Rise the pansies and violets well, with cold water, then soak them in salted water for four to five minutes. Rinse again to wash off the salt.
2. Snip off as much of the stem, sepals, and the back of the flower, or just pluck out the petals to make it easier. Put the flowers back in a bowl of cold water and set aside.
3. Add flour and sugar, to a big bowl, and give it a mix. Add the egg next, mix to combine, then pour the milk, and mix again until you have a smooth batter.
4. Add the vanilla next, mix, and pour the water while continuing to mix. You will get a smooth and somewhat runny batter in the end.
5. Place a non-stick pan over medium heat, and grease with butter. Pour around a ladle of 60 ml batter into the pan, quickly tilting and swirling to spread it evenly.
6. Quickly sprinkle the edible flower, facing up while the batter is still wet. Push the flowers lightly into the batter as the batter sets.
7. Cook for about one to two minutes until the edges start to curl and become golden.
8. Using a spatula loosen it from the pan and transfer to a plate. Let each crepe cool on separate plates. Once cooled, fold each crepe into quarters, with the flower side facing outwards.
9. Arrange it on a serving plate and accompany it with marmalade or any sweet sauce.
10. For a pop of color, garnish the plate with a few fresh flower petals.

3. Flower Cupcakes

Ingredients:

• 375 gm unsalted butter, softened (divided into 200 gm + 175 gm)
• 200 gm self-raising flour
• 200 gm caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp milk
• Assorted edible flowers, to garnish

Instructions:

1. Preheat the oven to 180°C.
2. Using a whisk or electric mixer, beat 200 grams of butter and caster sugar, until pale and fluffy. Add the eggs one at a time, mixing after each. Make sure to scrape down the sides of the bowl and mix.
3. Add the flour and vanilla extract and mix until just combined.
4. Divide the batter between a greased 12-cup muffin tray.
5. Bake for 20-25 minutes, until a toothpick inserted into a cupcake, comes out clean. Remove the muffin tray from the oven and let cool on a wire rack.
6. Make the buttercream next. Take a bowl and beat the rest of the butter until fluffy. Add the sugar gradually, mixing all the while. Add the vanilla and a pinch of salt, then the milk and mix.
7. Once the cupcakes are completely cool, pipe the buttercream onto each one.
8. Carefully place your chosen edible flowers on top of the frosting and serve.