Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups sweet rice flower
- 4 tablespoons hot water
- 1/2 teaspoon salt
- some eatable flower petals (rose, azalea, chrysanthemum...)
- sugar, vegetable oil
- =
Directions
Wash flower petals, pad dry with paper tower.
Sprinkle hot water over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion.
Heat the pan with some oil, cook one side for 2-3 minutes, flip,cook for another 2minutes.
While the second side is cooking, put some leaves on top.
Flip again, leave for 20-30 seconds to cook leaves.
Serve with some sugar on top.