← Nouns Cooking · Korean

Ingredients

• 450 g sweet (glutinous) rice flour
• 150 g Brown sugar
• 1 tsp Baking powder
• ½ tsp Salt
• 600 ml Milk
• 2 Eggs
• 1 tsp Vanilla extract
• 80 g Walnuts, roughly chopped
• 50 g Almonds, roughly chopped
• 60 g Raisins
• 6 Dried jujubes (Korean red dates, daechu), stoned and sliced (optional)
• 1 tsp oil, for the tin

Method

1. Heat the oven to 180°C (350°F). Oil a 23 x 33 cm baking tin and line it with baking paper.
2. Whisk the rice flour, sugar, baking powder and salt in a large bowl.
3. Whisk the milk, eggs and vanilla together, pour into the dry ingredients and mix into a smooth, thick batter.
4. Fold in most of the nuts and fruit, pour into the tin and scatter the rest over the top.
5. Bake for 45–50 min, until the top is golden brown, the edges are crisp and a skewer comes out clean.
6. Cool completely, at least 1 hour, before cutting with an oiled knife: the chewy texture sets as it cools.

Tips

• Use glutinous (sweet) rice flour such as Mochiko; regular rice flour won’t turn chewy.
• Wrap leftover bars individually and freeze; they thaw soft at room temperature.

Sources

Written in our own words after cross-checking these recipes:

chopsticks and flour Beyond Kimchee