Go Back
+ servings

LA Style Sweet Rice Cake Bars

Holly Ford
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!
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine Korean
Servings 20 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 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.


If you are using mochiko flour, increase the amount of milk to 3 cups
Keyword glutenous rice flour, Korena rice cake, mochiko flour, sunflower seeds, sweet rice cake, sweet rice cake bars, sweet rice flour
Tried this recipe?Let us know how it was!