Yaksik (Korean Sweet Rice)

🧂 Ingredients

• 3 cups Glutinous rice (sweet rice)(Rinse thoroughly until water runs clear, then soak.)
• 3 cups Water(For soaking the rice.)
• 1/2 cup Dark brown sugar(Packed.)
• 1/4 cup Honey
• 2 tbsp Sesame oil(Adds flavor and prevents sticking.)
• 1/2 tsp Salt
• 10 whole Chestnuts(Peeled and halved or quartered if large. If using pre-cooked, ensure they are soft.)
• 10 whole Jujubes (dried red dates)(Pitted and halved or quartered.)
• 2 tbsp Pine nuts(Optional, for garnish and texture.)
• 1 tsp Cinnamon powder(Optional, for added warmth.)

👨‍🍳 Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Drain well. Place the rinsed rice in a large bowl and cover with 3 cups of fresh water. Let it soak for at least 8 hours, or preferably overnight.

   ⏱️ 8+ hours
2. 2

   Drain the soaked rice completely. Prepare a steamer by lining a steamer basket with cheesecloth or parchment paper (poke holes for steam). Spread the drained rice evenly in the prepared steamer basket. Steam over high heat for about 30-40 minutes, or until the rice is tender and cooked through. You should be able to easily mash a grain between your fingers.

   ⏱️ 30-40 minutes
3. 3

   While the rice is steaming, prepare the syrup. In a medium saucepan, combine the dark brown sugar, honey, sesame oil, and salt. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is smooth. Do not boil. If using cinnamon, stir it in now.

   ⏱️ 5-10 minutes
4. 4

   Once the rice is cooked, transfer it to a large mixing bowl. Pour the warm syrup mixture over the hot rice. Add the prepared chestnuts and jujubes. Gently fold everything together using a spatula or wooden spoon until the rice, syrup, nuts, and fruits are evenly distributed. Be careful not to break the rice grains too much.

   ⏱️ 5-10 minutes
5. 5

   Grease a square or rectangular baking pan (approximately 8x8 or 9x13 inches) with a little sesame oil. Transfer the rice mixture into the prepared pan, pressing it down gently and evenly with the spatula. Sprinkle the pine nuts over the top, if using.

   ⏱️ 5 minutes
6. 6

   Cover the pan tightly with foil or a lid. Steam the Yaksik again for another 45-60 minutes over medium-low heat. The goal is for the flavors to meld and the rice to become sticky and slightly caramelized. The aroma should be sweet and fragrant.

   ⏱️ 45-60 minutes
7. 7

   Let the Yaksik cool in the pan for at least 15-20 minutes before cutting. This allows it to set. Once slightly cooled, cut into desired shapes (squares or diamonds) using a lightly oiled knife. Serve warm or at room temperature.

   ⏱️ 15-20 minutes cooling

💡 Pro Tips

• ✓Yaksik is best enjoyed warm or at room temperature. It can be stored in an airtight container for up to 3 days.
• ✓For easier handling and cutting, lightly oil your knife or spatula.
• ✓The sweetness can be adjusted by slightly reducing the brown sugar and honey, but it is traditionally quite sweet.
• ✓This makes an excellent, unique gift for friends and family.

🔄 Variations

• Use other nuts like walnuts, almonds, or pecans.
• Add dried cranberries or raisins for extra chewiness and tartness.
• Incorporate a teaspoon of vanilla extract into the syrup for a different flavor profile.

🥗 Nutrition

Per serving