Thursday, 26 December 2013

Korean Mixed Fruits Rice Cake Bars

Merry Christmas and Seasons Greetings to all my lovely readers!  Hope you are enjoying the holiday season!

Today is Boxing Day, a day for us to spend with family and friends and eating up the leftovers :).  I have 200g mixed fruits, left from baking two Christmas fruit cakes last week (one for my family, one for my colleagues. It was a hit in the office, everyone loved it). Have you tried flavorful Korean rice cake bars? 

Korean rice cake bars have wonderful coconut milk and fruity flavour. They are crispy on the outside, and chewy  gooey inside. Trust me, they are perfect party starters!

I love this recipe, it's so simple and the filling can be adapted to any choice of nuts and dried fruits. You can adjust the amount of sugar depends on the sweetness you desire. For me, I did not add sugar at all. The flavor came from the moist and juicy fruits!


  • 200g store-bought mixed fruits (rum soaked)
  • 2 cup glutinous rice flour
  • 1 cup milk
  • 1 cup coconut cream
  • ⅓ cup sugar (optional)
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • walnuts (coarsely chopped), dessicated coconut for decoration

  1. Combine and mix together all the ingredients for the batter in a large mixing bowl: glutinous rice flour, milk, coconut cream, baking powder and vegetable oil (The consistency will be similar to pancake batter)
  2. Preheat the oven to 180 degrees C
  3. Add the mixed fruits, mix until just combined.
  4. Line a 10x10 inch baking pan with non-stick baking paper. Pour the batter into the pan. 
  5. Top with walnuts and desiccated coconut. Bake for 30-35 minutes. Do a skewer test, if the skewer comes out clean, it means that the rice cake are cooked through
  6. Cool and cut into squares. Serve warm or cold.

1 comment:

  1. What a flavorful bar that would be delicious! Thanks so much for sharing with Full Plate Thursday and wishing you abundant blessings in 2014!
    Miz Helen


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