Korean Sweet Rice Cake Bars (LA Chapssalteok)
User Reviews
5.0
12 reviews
Excellent
Korean Sweet Rice Cake Bars (LA Chapssalteok)
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These crispy chewy Korean style sweet rice cake bars are made without butter or oil. Loaded with nuts and seeds, these bars make perfect gluten-free snack!
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Ingredients
- 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
- 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
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Instructions
- Preheat oven to 375ºF
- In a large bowl whisk together rice flour, brown sugar, baking soda, and salt. Pour milk and vanilla and stir to mix well.
- Add the assorted nuts, sunflower seeds and raisins. Mix well.
- Pour the batter over well greased 9x13 inch pan. Bake for 30-35 minutes until the top gets brown and crisp.
- Cool completely and cut into bars. Wrap leftover bars with plastic wrap and store in the freezer.
Notes
- If you are using mochiko flour, increase the amount of milk to 3 cups
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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