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How To Make Mochi-Style Korean Rice Cake Bars


If you're a fan of mochi, a chewy type of Japanese rice cake made with glutinous rice, I think you'll enjoy my mom's recipe for a Korean version that is free of added sugar and calls for a variety of nutrient-dense ingredients.


1 cup of sweet brown rice flour or powder
1 cup of sweet white rice flour or powder
1 cup of black beans, cooked
1 sweet potato, uncooked, peeled and chopped into small bite-size chunks
1 tablespoon of organic protein powder (optional)
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 to 1 cup of chopped dates
1/2 cup of crushed/ground almonds
1 tablespoon of hemp seed hearts (optional)
2 cups of unsweetened almond milk


1. Make batter by mixing together both cups of rice powder, protein powder, baking powder, baking soda, and almond milk.

2. Add rest of ingredients - black beans, sweet potato chunks, chopped dates, crushed almonds, and hemp seed hearts.
Gently fold all ingredients together. Transfer batter to a baking dish.

3. Bake for 40 minutes at 375 degrees F.

These delicious mochi-style rice cake bars can be frozen and brought out as needed daily - they need to sit at room temperature for 2-3 hours to thaw enough to enjoy.

Where can you find sweet brown and white rice powder?  All Korean and most other Asian food stores typically carry both varieties.

If you can't find sweet brown rice flour/powder, you can use 2 cups of sweet white rice powder like the one found here:

Sweet White Rice Powder

Hope you have a chance to try and enjoy!


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