Korean Sweet Rice Cake Bars (LA Chapssalteok)
User Reviews
5
Korean Sweet Rice Cake Bars (LA Chapssalteok)
Description
The recipe starts by mixing sweet rice flour with brown sugar, baking soda, and salt, then adding milk and vanilla to form a batter. The batter is enriched with chopped walnuts, pecans, almonds, pistachios, sunflower seeds, and raisins, contributing crunch and bursts of sweetness. Baking in a greased pan at 375°F produces a chewy rice cake base with a browned, slightly crisp exterior layer.
The texture is characterized by a tender yet chewy consistency typical of rice flour baked goods, accented by the mixed nuts and dried fruit that provide varied textures. The natural sweetness from brown sugar and vanilla flavor enhance the dessert's richness.
Once fully cooled, the bars are cut into portions suitable for serving as a snack or sweet treat. Leftover bars freeze well when wrapped in plastic, preserving their texture and flavor for later enjoyment.
Note that if mochiko flour is used instead of chapssal flour, increasing the milk quantity to 3 cups is recommended to achieve the proper batter consistency due to differences in flour absorption.
Ingredients
- 3 cup sweet rice flour See note below, chapssal-garu
- 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 pistachio coarsely chopped
- 1/3 cup sunflower seeds
- 1/2 cup raisins
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
- When substituting mochiko flour, increase milk to 3 cups to maintain batter consistency.
- Allow bars to cool completely before cutting to ensure clean slices.
- Wrap leftover bars tightly with plastic wrap and freeze for extended storage.
User Reviews
Overall Rating
5
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