Yaksik (Sweet Rice Cake with dried fruits and chestnuts)

Method10 steps

1. 1

   Step 1: Rinse the sweet rice 3 or 4 times until the water is fairly clear. Soak in plenty of water for 1–2 hours. Drain thoroughly and tap the strainer to shake off excess water so the later rice-to-liquid ratio stays accurate.

   Soak sweet rice · 120 minUses 2 cups sweet rice (aka glutinous rice), chapssal (찹쌀) (Standard measuring cup before soaking) · Water, as needed to rinse and soak the rice and rinse the jujubes

   
2. 2

   Step 2: Rinse the jujubes. Cut around each seed to separate the flesh, then cut the flesh into small pieces. Reserve the seeds for the jujube water and the flesh for cooking with the rice.

   Uses 2 1/2 oz dried jujubes (about 10–15; about 1/2 cup packed cut flesh) · Water, as needed to rinse and soak the rice and rinse the jujubes

   
3. 3

   Step 3: For optional flower decorations, reserve a small portion of the jujube flesh, roll it tightly and slice it thinly. Keep those slices separate from the flesh that will cook with the rice.

   Uses Optional portion of the prepared jujube flesh

   
4. 4

   Step 4: Boil the reserved jujube seeds in 3 cups water over medium-high heat until the liquid reduces to 1 1/2 cups, about 15–20 minutes. Strain out the seeds and measure the liquid accurately.

   Reduce jujube water · 20 minUses 3 cups water, for jujube water · Reserved jujube seeds

   
5. 5

   Step 5: To the measured 1 1/2 cups jujube water, add the soy sauce (2 tablespoons), dark brown sugar and either honey (2 tablespoons) OR the additional 2–2 1/2 tbsp brown sugar. Bring to a boil and boil for 1 minute; this yields about 1 3/4 cups seasoned liquid. Stir in the sesame oil (2 tablespoons) and optional cinnamon. Choose either the Instant Pot route in the next two steps OR the electric rice-cooker route.

   Boil seasoned water · 1 minUses Measured strained jujube water · 2 tablespoons soy sauce (See note 2) · 1/2 cup dark brown sugar, or 1/3 cup for a less sweet result · 2 tablespoons honey (or use about 2 to 2.5 tablespoons more brown sugar) · 2–2 1/2 tbsp additional dark brown sugar, instead of the honey · 2 tablespoons sesame oil · 1/4 teaspoon cinnamon powder - optional

   
6. 6

   Step 6: For the Instant Pot route, put the drained soaked rice in the pot and pour all the seasoned liquid over it. Gently distribute the rice. Use a cooker large enough to keep the rice, liquid and later chestnuts and jujubes below the half-fill limit for expanding grains; otherwise use the electric rice-cooker route.

   Uses Drained soaked rice · All seasoned liquid

   
7. 7

   Step 7: For the Instant Pot route, place the chestnuts and the jujube flesh that was not reserved for decorations on top without stirring. Check that the complete contents remain below the grain half-fill limit. Use the Rice setting at low pressure for 12 minutes, following your model’s instructions. Allow at least 10 minutes of natural pressure release, then continue waiting until pressure has fully dropped naturally. Open only once fully depressurized; do not manually vent the remaining pressure. Skip the electric rice-cooker step and continue with the shared finishing stage.

   Instant Pot route: low-pressure rice cooking · 12 minUses Instant Pot rice with seasoned liquid · 4 oz peeled fresh, frozen or canned chestnuts (about 12–15 whole) · Jujube flesh not reserved for optional decorations

   
8. 8

   Step 8: Alternatively, for the electric rice-cooker route, put the drained soaked rice in the cooker, pour in all the seasoned liquid and gently distribute the rice. Place the chestnuts and jujube flesh that was not reserved for decorations on top without stirring. Select the white-rice program and let it finish. Use this route instead of the Instant Pot steps.

   Uses Drained soaked rice · All seasoned liquid · 4 oz peeled fresh, frozen or canned chestnuts (about 12–15 whole) · Jujube flesh not reserved for optional decorations

9. 9

   Step 9: After the selected cooking route finishes, add the optional pine nuts (1 tablespoon) and pumpkin seeds (1 tablespoon) and gently fluff the rice, distributing them evenly.

   Uses Cooked rice, if Instant Pot route selected · Cooked rice, if rice-cooker route selected · 1 tablespoon pine nuts - optional · 1 tablespoon pumpkin seeds - optional

   
10. 10

    Step 10: Transfer the cooked rice into a shallow container and gently press it into shape under plastic wrap. Add the reserved jujube flower decorations, if made. When cooled, cut into serving portions; alternatively, shape the rice into serving-size balls by hand or with an ice cream scoop.

    Uses Cooked sweet rice with nuts and seeds · Optional reserved jujube flower decorations