These Korean style sweet rice cake bars are originated from LA. You don’t need butter or oil but still creates crispy and chewy bars. Loaded with nuts and seeds, these bars make perfect gluten-free snack!
Baked goodies with NO flour and NO butter or oil.., Would it be possible? These Korean style sweet rice cake bars make it possible.
They originated from the Koreans living in Los Angeles, California many years ago. Their craving of traditional Korean rice cakes, which sometimes is hard to achieve in a home kitchen, turned this bars more like ‘east meets west’ version of rice cakes.
There is no wheat flour nor any butter or oil in the recipe, but still creates crisp texture on the outside and chewy (almost mochi-like) inside.
The filling can be adapted to any choice of nuts, seeds and dried fruits for your liking. You can adjust the amount of sugar depends on the sweetness you desire. That makes this bars great for snacks, quick breakfast, and even a dessert.
The best part? You can whip the batch in less than 10 minutes before you put in the oven to bake.
An easy, chic, gluten free, and low fat baked treat… Let’s do with the L.A Style!!!!
Choice of Nuts and Seeds
Here are my chosen plant based (?) filling. Walnuts, pecans, sunflower seeds, raisins, almonds and pistachios. Use any nuts, edible seeds, and dried fruits. You can throw some chocolate chips if you like.
Coarsely chop your nuts.
In a large bowl, mix rice flower, brown sugar, baking soda, and salt. I only used 1-1/2 cup of brown sugar for 3 cups of rice flower. It gave very subtle sweetness. If you prefer sweeter treat, add more sugar as you desire.
Mix well with a whisk.
Pour milk to the flour mixture, and add 1 teaspoon vanilla. Mix well to combine everything. It will be a thin batter.
UPDATE: If using Mochiko flour instead of sweet rice flour, you will need more milk to get the right consistency. Increase the amount of milk to 3 cups.
Add your chopped nuts…
Seeds and dried fruits, and other wonders of nature if you like. Mix well.
Pour on a well greased 9×13 pan.
Make sure you even out the nutty goodness. Bake in a preheated 375F oven for 30-35 minutes.
Voila! You’ve got a cake or bars. Make sure to cool down completely before you cut.
Here is the finished product. Let’s pay a moment of adoration…
Cut into any size bars you desire. I like my bars long and skinny.
“Here! Take a bite!” I gave it to my kids but UNFORTUNATELY they did not like it that much. It must be too healthy for them.
“You said it’s healthy. That means it is not supposed to taste good…” My little son responded after he ate half of it.
Wrap these bars with plastic wrap and they will keep fresh for a few days. They can be stored in the freezer for a couple of month.
They will be my breakfast, afternoon snack, and midnight munch for the next few days. And I am very happy about that.
My family and I had a wonderful trip to Penang, Malaysia and Bali, Indonsia over the holidays. I will try to post some pictures soon to share with you. I had a great time and the ‘FOOD’ was just amazing in both places.
Hope all of you had a great season with your family and friends over a scrumptious feast. And I wish you a very very Happy New Year!
Other Korean Sweet Treats
LA Style Sweet Rice Cake Bars
- 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
- 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 9×13 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.