Yes, I know, it seems like I’ve forgotten all about this blog. But don’t worry! I just have a lot of college-related things to do, but I’ll try to post at least once a week.
Anyway, onto the recipe. This is a recipe from Koreans who began to move to LA, but missed the sweet korean rice cakes they had back home. Instead of recreating them, they tweaked the recipe so that the rice cakes are baked (!) rather than steamed. The result is a wonderfully delicious bar that has the interior of a mochi (if you don’t know what mochi is, it’s a chewy, soft sweet made of pounded sticky rice) yet a slightly crunchy, golden brown exterior akin to a quickbread crust. The fillings are completely up to you!
Action shots of mine –
Ready to stir; I recommend azuki beans and sesame seeds!
I love this recipe because it’s so simple! My favorite filling is azuki/red beans to go with the asian theme, it may sound weird to put beans in a dessert but you just have to try it. Also sesame seeds (of both colors) add a nice toasty flavor.
From Beyond Kimchee
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: about 20 bars
- 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 fillings. 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 fridge.Happy munching!
- “Songpyeon” Half-moon Shape Rice Cake (mommyson.wordpress.com)
- Steam Rice Cakes Recipe (Bánh bò) (vietnamesefoodrecipes.wordpress.com)
- Mochi (angsarap.net)