Crispy Edible Rice Paper Flowers for Spring Platters

Spring always arrives with a little drama.

There are flowers everywhere, fresh leaves pushing through, and that slow reminder that the UAE summer is already waiting around the corner. Some of our neighbours have filled their gardens with flowering perennials, and every evening the colours spill across the fence — bougainvillea, azaleas, and so many bright little blooms catching the light.

Our garden is a little different. One part is kept open for evening play, and another part is reserved for seasonal crops and herbs. It is not the most flower-filled garden, but I still enjoy the colours around us. Sometimes the prettiest inspiration comes from simply looking across the fence.

These fried edible flowers were inspired by spring blooms. They are made with rice paper, a little sticky rice, turmeric, and gochujang. Once they touch hot oil, the rice paper curls beautifully and opens up like a delicate flower. Crisp, colourful, and playful, these are perfect as garnishes, edible decorations, or creative elements for spring-themed platters.

These fried rice paper flowers are delicate and dramatic, so they work beautifully as a finishing touch for spring platters, canapés, salads, rice dishes, or Asian-inspired starters.

The turmeric gives a soft golden tone, while gochujang adds both colour and a gentle savoury depth. The magic is in the frying — each flower curls differently, so no two blooms look the same.

For a more styled presentation, place them on a dark plate, scatter fresh herbs around them, or pair them with edible greens to make the flowers stand out.

Preparation time: 20-25
Cooking time: 10-12 minutes
Serves: NA

Ingredients

• Rice paper sheets 1 pack
• Cooked sticky rice 1 cup
• Turmeric powder 1/4 teaspoon
• Gochujang 1/2 teaspoon
• Oil for frying

You can also use regular food colouring instead of turmeric and gochujang for brighter or more varied colours.

Method

1. Cook the sticky rice until soft and slightly sticky. Divide it into two portions.
2. Add a little turmeric to one portion to create a warm yellow colour.
3. Add gochujang to the second portion for a red-orange shade. Mix well. Take a sheet of rice paper and cut out two circles: one larger and one smaller.
4. On the larger circle, make four deep cuts from the outer edge toward the centre. Do not cut all the way through.
5. Place a small amount of coloured sticky rice in the centre of the larger circle. Take the smaller circle and make three to four deep cuts in the same way.
6. Place the smaller circle over the larger one, pressing gently so it sticks. Add a little more coloured rice on top to hold the flower together.
7. Heat oil in a pan. Carefully place the rice paper flower into the hot oil.
8. As it fries, the rice paper will curl and open up like a bloom. Remove once crisp and lightly golden.
9. Repeat with the remaining rice paper circles. Drain on kitchen paper and use immediately as a crisp edible garnish.