[1][2] It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron.

[3] There are two main ways of preparing hwajeon: Fried flower cakes are soaked in honey to add sweetness and sprinkled with cinnamon powder.

[7] In spring, women used to go on a picnic, carrying a glutinous rice flour and griddle near a stream on Samjinnal which falls on every third day of the third lunar month in the Korean calendar.

[3] It is traditionally eaten with rhododendron punch consisting of the same flower floating in honeyed or magnolia berry water.

[8][9] These customs date back to the Three Kingdoms era (57 BCE ‒ 668 AD) and originated in Silla.