KOREAN SWEET RICE CAKE BARS 

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 

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 9×13 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