Pan-fried rice cake dumplings (or Bukkumi) are Sweet Rice Cake dumplings stuffed with sweet fillings and then pan-fried in oil to create a crispy crust with a soft chewy inside.
Make about 9 x 1.5 inch balls between your hands. Take each ball and press it between with the palm of your hands to flatten it out. Then to make 2 inch disks about 1/4 inch thick, lightly press out the ends with your fingers.
While the dough is wet, quickly press some flower petals or leaves on top.
Heat vegetable oil and sesame oil on frying pan (12 inch) on medium heat.
Add bukkumi to pan with the non-flower side down and cook in oil for 3-4 min or so until the bottom part is lightly browned. To best preserve color of flower or leaves, don't turn it over but spoon the top side with hot oil from pan a couple times. Alternatively, you can turn bukkumi over to the flower side for a very short time (3-4 seconds). Anything longer will burn the flowers and the colors will turn ugly.