Korean Sweet Rice Cake Bars (LA Chapssalteok)

Ingredients

• 480 g (3 cups)sweet rice flour (chapssal-garu)
• 300–400 g (1½–2 cups)brown sugar
• 2.5 g (½ tsp)bicarbonate of soda
• 3 g (½ tsp)salt
• 480 ml (2 cups)milk
• 5 ml (1 tsp)vanilla
• 40 g (⅓ cup)walnuts, coarsely chopped
• 35 g (⅓ cup)pecans, coarsely chopped
• 45 g (⅓ cup)almonds, coarsely chopped
• 40 g (⅓ cup)pistachios, coarsely chopped
• 45 g (⅓ cup)sunflower seeds
• 75 g (½ cup)raisins

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Mix the batter

   In a large bowl, whisk together the sweet rice flour, brown sugar, bicarbonate of soda and salt. Add the milk and vanilla, then stir until well combined.

3. 3

   Add the extras

   Stir in the chopped nuts, sunflower seeds and raisins until evenly mixed through the batter.

4. 4

   Bake the mixture

   Pour the batter into a well-greased 23 × 33 cm (9 × 13-inch) pan. Bake for 30–35 minutes, until the top is brown and crisp.

5. 5

   Cool and cut

   Let the bake cool completely, then cut it into bars. Wrap any leftovers in cling film and store them in the freezer.

What are sweet rice cake bars?

Chapssaltteok is a Korean name associated with sweet rice cakes made from glutinous rice. This baked bar version takes that chewy rice-flour quality and pairs it with a browned, crisp top and a generous mix of nuts, seeds and raisins.

Sweet rice flour gives the bars their characteristic chew, while the milk and sugar make a cohesive, sweet batter. The recipe is baked as one slab, then cut into portions once cool.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 5g protein, 42g carbs, 7g fat.

The rice flour and brown sugar supply most of the carbohydrates, while the nuts and sunflower seeds contribute much of the fat and some protein. Milk adds a little more protein, and the raisins contribute sugars. Pair a bar with fruit or yoghurt if you want a more balanced snack.

Choosing the rice flour

Sweet rice flour: Look for flour labelled glutinous rice flour or chapssal-garu; it is made from sticky rice and is different from ordinary rice flour. Using the specified type is important for the chewy texture.

Brown sugar: The amount ranges from 300 to 400 g, so choose the lower end for a less sweet bar or the higher end for a sweeter result.

Mixing a chunky batter

Wet ingredients: Stir the milk and vanilla into the flour mixture until it is well combined. Scrape the bowl so dry flour is not left at the bottom.

Nuts and fruit: Add the chopped nuts, seeds and raisins after mixing the batter. Distribute them evenly so each bar gets a variety of textures.

Getting the top crisp

Pan preparation: Grease the 23 × 33 cm pan well before adding the batter so the slab is easier to lift and portion after baking.

Baking cues: Bake at 190°C for 30–35 minutes. The recipe’s doneness cue is a brown, crisp top; allow the centre to set as the slab cools.

Why cooling matters

Cutting: Cool the bake completely before slicing. The chewy interior firms as it cools, making the bars less likely to fall apart when cut.

Portions: Cut the slab into 20 bars for the stated serving count. A sharp knife helps make clean cuts through the nuts and seeds.

Serving the bars

These bars are substantial on their own as a snack, with a mix of chewy rice cake, crunchy nuts and sweet raisins. They also pair well with unsweetened tea or coffee.

For a more filling snack, serve a bar with yoghurt or fresh fruit. Those additions are serving suggestions rather than ingredients in the bake.

Recipe notes & tips

• Use sweet rice flour rather than standard rice flour for the intended chewy texture.
• Chop the nuts coarsely so they remain noticeable in the finished bars.
• Grease the pan well to make removing the cooled slab easier.
• Check the top near the end of the 30–35 minute baking window for browning and crispness.
• Wait until the slab has cooled completely before cutting it.

Variations

• Lower the sweetness: Use 300 g brown sugar for the lower end of the recipe’s stated range.
• Raisin swap: Replace the raisins with another dried fruit, keeping the amount similar.
• Nut selection: Use different combinations of the listed nuts while keeping the total amount close.
• Seed change: Swap the sunflower seeds for another seed you enjoy, using a similar quantity.
• Vanilla accent: Add a little extra vanilla for a stronger vanilla note.

Common mistakes to avoid

• Using ordinary rice flour: The bars may not have the intended chew; choose sweet rice flour or chapssal-garu.
• Skipping the pan grease: The bake can stick; grease the pan well before adding the batter.
• Uneven mix-ins: Some slices may have few nuts or raisins; stir the batter thoroughly after adding them.
• Cutting while warm: The bars may crumble or feel too soft; cool the slab completely first.
• Baking by time alone: The top may not be crisp enough; check for a browned, crisp surface within the 30–35 minute range.

How to store

Wrap leftover bars individually or together in cling film and store them in the freezer, as directed in the recipe. Thaw before serving; the recipe does not specify a storage duration.

Frequently asked questions