Korean Sweet Rice Cake Bars (LA Chapssalteok)

Method5 steps

1. 1

   Step 1: Preheat oven to 375ºF

2. 2

   Step 2: In a large bowl whisk together rice flour, brown sugar (1 1/2 to 2 cups), baking soda (1/2 tsp), and salt (1/2 tsp). Pour milk (2 cup) and vanilla (1 tsp) and stir to mix well.

   Uses 3 cup sweet rice flour (chapssal-garu) (See note below) · 1 1/2 to 2 cups brown sugar · 1/2 tsp baking soda · 1/2 tsp salt · 2 cup milk · 1 tsp vanilla

3. 3

   Step 3: Add the assorted nuts, sunflower seeds (1/3 cup) and raisins (1/2 cup). Mix well.

   Uses 1/3 cup walnuts (coarsely chopped) · 1/3 cup pecan (coarsely chopped) · 1/3 cup almond (coarsely chopped) · 1/3 cup pistachios (coarsely chopped) · 1/3 cup sunflower seeds · 1/2 cup raisins · mixed sweet-rice cake batter

4. 4

   Step 4: Pour the batter over well greased 9x13 inch pan. Bake for 30-35 minutes until the top gets brown and crisp.

   Bake rice cake bars · 35 minUses a little oil for greasing the 9 x 13-inch baking pan · sweet-rice batter with nuts, seeds and raisins

5. 5

   Step 5: Cool completely and cut into bars. Wrap leftover bars with plastic wrap and store in the freezer.

   Uses baked sweet-rice cake, to cool completely before cutting