Korean Sweet Rice with Dried Fruit and Nuts (Yakshik)
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5.0
9 reviews
Excellent
Korean Sweet Rice with Dried Fruit and Nuts (Yakshik)
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Korean sweet rice cake (yakshik) is made with sticky rice, jujube, chestnut, and other nuts. An instant pot makes this authentic recipe extremely easy and quick to prepare. It also serves as a good breakfast or snack.
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Ingredients
- 2 cup (260 g) Korean sweet rice (chapssal)
- 2 cup (480 mk) water
- 14-16 frozen whole chestnut or canned (drained)
- 10 dried jujube
- 1/2 cup (110 g) dark brown sugar or honey
- 2 tbsp soy sauce
- 1 tsp dark soy sauce optional
- 1/4 tsp cinnamon
- 2 tbsp pine nuts
- 3 tbsp roasted pumpkin seeds
- 1 tbsp sesame oil
Instructions
- Rinse sweet rice several times and soak the rice in water for 10 minutes. Drain the rice and set aside.
- Cut the chestnut in halves or quarters depending on the size. Set them aside.
- Cut the flesh off of dried jujube to separate it from the seeds. Set the flesh on the side and collect the seeds. Put the seeds in a small pot and pour in 2 cups of water. Bring it to boil and simmer for 5 minutes. The water will become dark amber. Discard the jujube seeds and reserve the stock.
- Pour the jujube stock into an instant pot. Add soy sauce, dark soy sauce (if using), honey (or brown sugar), and cinnamon; stir well until combined.
- Add the rice, chestnut, and jujube flesh to the stock and mix well. Close the lid and set the instant pot to a rice setting (or 12 minutes on manual setting). Make sure to seal the vent.
- When cooking is done, move the vent to quick release and let the steam escape. Open the lid and add the pine nuts and pumpkin seeds (or other nuts and seeds of your choice). Drizzle sesame oil and gently toss everything well.
- Grease a 9-inch squire pan (or similar in size) with sesame oil. Put the rice mixture into the pan and press down with spatula or rice scoop. Let it sit on a wired rack to cool.
- When fully cooled, turn out the rice on a cutting board and cut into desired size bars. You can garnish with jujube flowers and more seeds as you wish.
Equipments used:
Notes
- If you don’t have an instant pot, you can use an electric rice cooker to achieve a similar result, or try with the traditional steaming method. You will have to soak the rice for 6-8 hours beforehand, though, since both method have no pressure to speed up the cooking.
- If using roasted chestnut in the package, add them in the last step of cooking together with nuts and seeds.
- Rice cooker method - Combine soaked rice with caramel sauce mixture, jujube and chestnut. Cook with your regular rice setting, about 25-30 minutes. Add nuts, seeds, sesame oil and toss. Proceed to cooling.
- Steaming method - Steam soaked rice in the steamer for 40 minutes. Mix steamed rice with sauce mixture, jujube, and chestnut. Steam again for 30 minutes. Mix in the nuts, seeds, sesame oil and toss. Proceed to cooling.
Nutrition Information
Show Details
Calories
139kcal
(7%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
246mg
(10%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
4IU
(0%)
Vitamin C
5mg
(6%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 246mg | 10% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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