Yaksik (Korean sweet rice with nuts and jujubes)
A celebratory Korean sweet rice snack made with sticky rice, chestnuts, jujubes and a gentle soy-honey glaze. A rice cooker makes this home version easier.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
6 servings
Everyday kitchen measurements
For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use sweet/glutinous rice, not ordinary short-grain rice, for the chewy texture.
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Essential
Soak for at least 3 hours; drain before cooking.
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Essential
Use this amount after soaking and draining the rice.
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Substitute available
If Dried jujubes — 5 pieces, pitted and sliced is unavailable
Use 1/4 paper cup chopped dates if jujubes are unavailable.
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Substitute available
If Cooked chestnuts — 6 pieces, roughly chopped is unavailable
Use roasted unsalted nuts or omit if unavailable.
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Optional
Omit or use chopped dried apricot.
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Essential
Use light soy sauce; tamari can replace it for a gluten-free option.
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Substitute available
If Honey — 2 level tablespoons is unavailable
Use brown sugar if honey is unavailable; sweetness will be less floral.
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Essential
Balances the savory soy sauce.
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Essential
Use 2 teaspoons neutral oil if sesame is unavailable; aroma will be milder.
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Optional
Omit if unavailable.
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Optional
Omit or use chopped walnuts; check nut allergies.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Rinse 2 paper cups sweet rice until the water is mostly clear. Cover with fresh water and soak for at least 3 hours, then drain very well. Do not skip soaking or the grains may stay hard.
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Step 2
Pit 5 jujubes by cutting around the stones, then slice them thinly. Roughly chop 6 cooked chestnuts. Keep the fruit and nuts ready before turning on the rice cooker.
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Step 3
In a bowl stir together 1 paper cup water, 1 tablespoon soy sauce, 2 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon sesame oil and 1/4 teaspoon cinnamon until the sugar mostly dissolves.
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Step 4
Put the drained rice into the rice cooker. Add the jujubes, chestnuts and raisins if using. Pour the seasoned liquid evenly over the top and stir once so the grains are coated.
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Step 5
Cook using the normal white-rice setting. When the cooker switches to warm, leave it closed for 10 minutes. Open carefully and check that the rice is glossy and fully tender; if still firm, add 2 tablespoons water and cook once more.
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Step 6
Fold the rice gently with a rice paddle. Press into a lightly oiled bowl or small tray, scatter pine nuts on top if using, and cool for 15 minutes. Slice into small squares with a lightly oiled knife and serve warm or at room temperature.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Rice cooker water needs can vary; use a second short cook only if the grains remain firm. Contains soy and sesame; check nuts for allergies.