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Korean Sweet Rice Cake Bars (LA Chapssalteok)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 20 bars
Course: Dessert , Snacks
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. Preheat oven to 375ºF
  2. In a large bowl whisk together rice flour, brown sugar, baking soda, and salt. Pour milk and vanilla and stir to mix well.
  3. Add the assorted nuts, sunflower seeds and raisins. Mix well.
  4. Pour the batter over well greased 9x13 inch pan. Bake for 30-35 minutes until the top gets brown and crisp.
  5. 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