Korean Sweet Rice Cake with Caramelized Walnuts

Dense, spongy cake with lightly salted walnuts.


1 stick butter, room temperature

1 1/2 cups sugar

2 1/2 cups sweet rice flour

1 1/2 tablespoons baking powder

2 cups milk (skim is fine)

For topping:

4 tablespoons butter

2 cups finely chopped walnuts

2 tablespoons brown sugar

1/2 teaspoon salt


Preheat oven to 325 degrees F.  Butter a 9" x 13" pan.

Make batter:  In a food processor, cream together butter and sugar.  Add rice flour, baking powder and milk. Blend until smooth, scraping bowl once.  Pour into prepared pan and bake 45 minutes to an hour, or until set and lightly browned.

Make topping:  Melt butter in a medium skillet.  Add walnuts and cook, stirring, over medium heat for a couple of minutes, or until lightly browned.  Fold in brown sugar and salt.

Top cake with walnuts.  Allow to cool completely.  Cut into desired squares.  Serves about 12.