Korean Vin Santo Hwajeon
A unique and exotic dessert that combines Korean hwajeon (flower pancake) with the Italian Vin Santo wine-soaked flavors. Gluten-free.
Ingredients
- ●2 cups Rice flourGluten-free
- ●1 cup Mung bean pasteGluten-free
- ●2 EggLarge eggs
- ●1/2 cup WaterFor pancake batter
- ●1/2 cup Granulated sugarFor Vin Santo syrup
- ●1/2 cup Vin Santo wineFor syrup
- ●1/4 cup Luxuriously roasted sesame seedsFor garnish
- ●1/4 teaspoon Korean chili flakes (gochugaru)Optional, for some heat
Instructions
- 1
Preheat a non-stick pan or a cast-iron skillet over medium heat.
- 2
Combine rice flour, mung bean paste, and egg in a bowl. Mix well to form a smooth batter.
- 3
Add water to the batter and mix until a thick, pourable consistency is achieved.
- 4
Pour 1/4 cup of the batter onto the preheated pan and spread it evenly to form a thin circle.
- 5
Cook the pancake for 2-3 minutes, until the edges start to curl and the surface is dry.
- 6
Flip the pancake and cook for another 1-2 minutes, until golden brown.
- 7
Repeat with the remaining batter to make 4-6 pancakes.
- 8
In a small saucepan, combine sugar, Vin Santo wine, and Korean chili flakes (if using).
- 9
Cook over low heat, stirring occasionally, until the sugar dissolves and the syrup thickens.
- 10
To serve, place a pancake on a plate, drizzle with Vin Santo syrup, and garnish with luxuriously roasted sesame seeds.