영양 참살 떡 | Healthy Rice Cake Bars

I am a huge fan of Korean rice cakes. I love the chewy, “Mochi-like” consistency and the sweet and nutty flavors that combine to make the perfect treat. There are so many different types of "Tteok", each with its own deep rooted history, but the recipe I have for you guys today is for 영양 참살 떡 which literally translates to "Healthy Sweet Rice Cake". These are more commonly referred to as LA Style Sweet Rice Tteok, which was given its name when Koreans immigrated to the states (primarily in Los Angeles) and they weren’t able to make traditional rice cakes because many of the ingredients were hard to find. This is how this easy-to-bake variation was discovered.

My mom used to make these for our family when I was young and have them individually wrapped and stored in the freezer so we could eat them for breakfast on the way to school. It's the perfect healthy snack and you can pretty much add whatever nuts, seeds or dried fruits that you prefer!

Ingredients

2 Cups Sweet Rice Flour
2 Cups Milk
1 Cup Coconut Sugar (I used only 1/2 cup and doubled the Red Beans) you can also substitute with brown sugar or if you want a sugar free variation, omit the sugar and add more dates and dried fruit.
1 Egg
3 Juicy Medjool Dates, Chopped
⅓ Cup Red Bean Paste (Azuki Beans)
1 tsp Baking Powder
¼ tsp Salt

Add-Ins: (you can adjust this to your own personal preference)

⅓ Cup Walnuts, Chopped
⅓ Cup Almonds, Sliced
⅓ Cup Dried Cranberries
⅓ Cup Dried Pepitas

(These were the things I had at home, but pecans, Sunflower seeds, raisins, dried mango bits, Kobucha squash, chestnuts, dates, pine nuts, etc. all are great additions too!)

Directions:

Preheat Oven to 350 F

Combine the flour, baking powder and salt and sugar into a large mixing bowl.

Add the milk and eggs to the dry ingredients and mix together. Add the chopped dates and Red Bean paste and mix until all ingredients are combined.

Add in all of the nuts and seeds of your choice and mix well. (I personally prefer lots of nuts and seeds because the crunch pairs perfectly with the chewy texture of the sweet rice and the added protein keeps me full longer.)

Pour the mixture into a greased pan or baking dish and bake in oven for 35-40 minutes.

Remove from oven and let cool for completely before removing from pan and cutting.

Individually wrap any leftovers with clear wrap and keep them in the freezer. You can simply pull one and allow it to defrost until it reaches room temperature or you can place them in the microwave for about 30 seconds to warm them up.

Enjoy!