LA Sticky Rice Tteok

LA ChapSsalTteok (LA 찹쌀떡) is a fusion food that originated from Los Angeles Korean immigrants who were craving Korean rice cakes. It was difficult for them to find the necessary ingredients to make Korean rice cakes. So, they started baking rice cakes using ingredients that can be easily found in America. Luckly for us, the result was very good and now we can try this new variation on rice cakes. These are a little crispy on the outside and chewy on the inside. The various nuts and dried fruits taste good, along with the creamy taste of the rice. My husband likes many different kinds of Korean food, but rice cakes is not one of them. Interestingly, he tried this and gave it an A+. Of course, he at them with maple syrup. 😉 He said they are similar with blueberry pancakes. I do not know what you will think of them, but if you want to try a healthier dessert, and if you like rice cakes (or even if you don’t!), I highly recommend you to try these someday. 🙂

Yield: 20 (1x2 Inch) Pieces

Short Korean Lesson

• GeonPoDo (건포도) = Raisins
• HoDu (호두) = Walnuts

Video Instructions

Main Ingredients

• ⅓ Cup Walnuts, Chopped
• ⅓ Cup Pecans, Chopped
• ⅓ Cup Almonds, Sliced
• ⅓ Cup Dried Cranberries
• ⅓ Cup Dried Blueberries
• ⅓ Cup Raisins

Batter Ingredients

• 1 Cup Sweet Rice Flour
• 1 Cup Sweet Brown Rice Flour
• 1¼ Cup Milk
• 1 Cup Heavy Whipping Cream
• ⅓ Cup Sugar
• 1 Egg
• 1 tsp Baking Powder
• ¼ tsp Salt

Directions

Combine and mix together all the ingredients for the batter in a large mixing bowl: 1 cup sweet rice flour, 1 cup sweet brown rice flour, 1¼ cups milk, 1 cup heavy whipping cream, ⅓ cup sugar, 1 egg, 1 tsp baking powder, and ¼ tsp salt. I used 2 different kinds of sweet rice flour for this recipe, but you can just use 2 cups of sweet rice flour or 2 cups of sweet brown rice flour instead.

The consistency will be similar to pancake batter. Preheat the oven to 375 degrees F.

Obtain ⅓ cup chopped walnuts, ⅓ cup chopped pecans, and ⅓ cup sliced almonds. If needed, crush the nuts in a zipper bag.

Combine the chopped nuts with ⅓ cup dried cranberries, ⅓ cup dried blueberries, and ⅓ cup raisins. Feel free to use different kinds of nuts and dried fruits. Just make sure you get 1 cup worth of nuts and 1 cup worth of dried fruits.

Mix together the batter, nuts, and dried fruits.

Spray cooking oil on the surface of the baking pan evenly. I used an 11 x 8 inch jelly roll pan for this recipe. If you do not have a pan that big, you can use 2 or 3 smaller pans instead.

Sprinkle some flour on top of the greased pan. This will make it easier to remove the rice cake later.

Pour the batter into the pan. If you are using 2 or 3 smaller sized pans, divide the batter between the pans.

Spread the batter into the pan evenly with a spatula. To get a crispy outside, and chewy inside, it is important not to make the batter too thick.

Put it into the preheated oven and bake for 30 to 35 minutes.

When the surface of the rice cake becomes golden brown, it is done.

Cool the rice cake on a baking rack.

Once it has cooled, cut it into 1 x 2 inch rectangle shapes, or whatever size you want.

 

They taste best when they are fresh and still warm with maple syrup on top. You can freeze them and heat them in the toaster oven when you want to eat them again. My son liked them a lot too, so this can be a good snack food for kids. Enjoy!