Oven Walnut Mochi,Rice Cake (LA 찹쌀떡, 오븐 찹쌀떡)

Today's recipe is very special for those Koreans who live outside of the country.
In my childhood, my favorite dessert wasn't cake or cookies.
It was rice cake. Japanese calls it as Mochi.

Making rice cake needs a lot of effort so Korean immigrants invented easier way to cook alternative rice cake.
They named it "LA chpssalduk" means "LA rice cake"
I assumed that it named that way cause LA has so many Korean immigrant.

LA Rice Cake

Anyways, I love this easy recipe so much.
It is not super sweet, you can add nuts and fruits as you desire, even gluten free!!
Just mix and bake-Boom! it's done!!

Time to start!

< Ingredients- 9x9 inch oven pan >

Mochi powder-2 cup
Baking powder-1ts
nuts(any kind)-chopped, 3/4cup
Sugar if you need ( I didn't use)
Sweet red bean paste coarse-250g(8.8once)
Carnation milk(Evaporated)-1can
Milk
Oil-1Ts
dried fruit if you want

Mix all ingredients well. Gradually add milk until the texture turn to a thick oatmeal like.
Pre heat oven 380f.(190c)
Rub oil inside the oven pan and pour the dough and bake it.

Mix all together

It takes 40-60min. Poke it with toothpick.

If the liquid on the toothpick, you have to wait longer.

Well baked rice cake

When it's done, wait until it cools down.

If you try to take it off from the pan when it's warm, 

you will mess up with the shape of the cake.

 

Walnut rice cake

When it's cool enough, carefully take it off from the pan and cut it into one bite size.

If you want to store longer than 1 day, store it in the freezer.

Thaw them in the room temperature approximately two hours before you eat.