Crispy and Chewy LA Chapssaltteok (Baked Sweet Rice Cake)
A chewy snack rice cake made with glutinous rice flour batter packed with simmered green peas and nuts, baked in a pan or oven.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special snack is made by preparing a batter with store-bought glutinous rice flour and milk, then mixing in simmered green peas and an assortment of nuts before baking. You can bake it in the oven or cook it over low heat in a frying pan until golden brown. Once fully cooled, you can enjoy a crispy crust on the outside and an even chewier texture inside.
- Servings
- about 5–6 servings
- Cook time
- 40 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Store-bought glutinous rice flour300 g
- Baking powder0.5 tsp
- Sugar2 tbsp
- Salt1 tsp
- Milk1.5 cups
- Egg1
Nuts
- Green peas1.5 cups
- Walnuts15
- Sunflower seeds3 tbsp
- Pumpkin seeds3 tbsp
- Pine nuts2 tbsp
Simmered green peas
- Sugar2 tbsp
- You do not have to use the exact types or amounts of nuts suggested.
- Some store-bought glutinous rice flour is blended with starch or regular rice flour, or imported from China, so check the ingredient label and buy one that is 100% glutinous rice.
Steps
1. I bought green peas sold in their pods at the traditional market; they gave me a basket for 2000 won.
Wash 1.5 cups of shelled green peas, pour in enough water to submerge them, and boil.
Once the water reduces by more than half while boiling, add 2 tbsp sugar over about medium heat and braise down again.
2. When the liquid is almost completely reduced, the braised green peas are done.
3. I used store-bought glutinous rice flour; it was one 300g bag.
You should buy one that is 100% glutinous rice. Some have starch or regular rice flour mixed in,
and some are imported from China, so check the ingredient list carefully.
Mix 0.5 tsp baking powder with the glutinous rice flour and sift through a strainer.
4. I prepared a variety of nuts in similar amounts. Roughly chop the walnuts.
5. First, add 1 egg to 1.5 cups of milk, add the sugar and salt, and beat with a whisk.
6. Add the glutinous rice flour to the bowl with the milk mixture and combine.
7. The batter will be quite wet, wet enough to drop from a spoon.
8. Add all the prepared nuts and mix; I also threw in 1/3 cup of leftover raisins.
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9. Take the finished batter...
10. Line a square pan or pie pan with parchment paper, or brush it with oil, then pour the batter in.
Bake in the oven at 190°C for about 40 minutes.
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11. Here, I poured the batter into an oiled frying pan.
When baking in a pan, if the batter is too thick it might not cook through to the center, so do not bake too much at once.
Just like when I baked gosomi crackers a few days ago, place an extra trivet underneath and cook covered over very low heat.
12. Once the surface is set enough that no batter sticks to your finger when touched, check how well it has browned with a spatula,
and when it is nicely golden, flip it over.
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13. After flipping, bake uncovered. Baking uncovered at the end lets the moisture evaporate.
Once it has baked to a brown color, transfer to another dish and let cool.
14. This one was baked in the oven; it browned naturally all over, but because I did not line it with parchment paper and forgot to grease it, the bottom stuck and it did not turn out pretty.
I am only posting the finished photo of the pan-baked one.
Ppunwife's tips
- When baking in a pan, if the batter is too thick it might not cook through to the center, so do not bake too much at once.
- Place an extra trivet underneath and cook covered over very low heat.
- After flipping, bake uncovered. Baking uncovered at the end lets the moisture evaporate.
- Baked sweet rice cake tastes even better after it cools; you will notice it is crispy on the outside and chewy on the inside.
FAQ
What should I keep in mind when baking in a frying pan instead of an oven?
If you pour the batter too thick, the inside might not cook through, so adjust the amount. Cook covered over very low heat with an extra trivet underneath, and after flipping, cook uncovered to let the moisture evaporate.
What should I check when choosing glutinous rice flour?
Some products are mixed with starch or regular rice flour or are imported, so it is best to check the ingredient label and choose one made of 100% glutinous rice.
Are the types and amounts of nuts in the batter set in stone?
You do not need to stick to the specified varieties or measurements; feel free to use whatever ingredients you have at home.
How can I prevent it from sticking when baking in the oven?
Line the bottom of the baking pan with parchment paper or brush it evenly with cooking oil before pouring in the batter so that it releases easily.
