Yaksik: Sweet Rice with Nuts and Dried Fruits
Ingredients
- 333.3 gsticky rice (soaked for 6 hours)
- 100 gBrown sugar
- 2 tbspKorean soy sauce
- 1.3 tbspHoney
- 1.3 tbspSesame oil
- 0.7 tspCinnamon powder
- 66.7 gChestnut (cooked and halved)
- 33.3 gDate (pitted and sliced)
- 33.3 gRaisin
- 20 gPine nut
- 266.7 mlMineral water
Method
A dark, glossy, and sticky rice. You can smell the warmth of cinnamon and the toasted scent of sesame oil. The dried fruits provide a satisfying chew.
- 1
Rinse the sticky rice in clear water until the water runs clear. Soak in a large volume of water for at least 6 hours. The grain should crush easily between two fingers.
- 2
In a saucepan, mix the brown sugar, soy sauce, honey, sesame oil, and cinnamon. Heat gently until the sugar is completely dissolved and the mixture is smooth.
- 3
Drain the rice and steam it for 40 minutes. The rice should become translucent and very sticky.
- 4
Pour the hot rice into a large mixing bowl. Add the syrup, chopped chestnuts, pitted dates, raisins, and pine nuts. Mix vigorously so the rice absorbs all the liquid and takes on a beautiful amber color.
- 5
Return the mixture to the steamer for another 20 minutes. Once ready, press the rice into a flat mold. Let cool completely before cutting into clean squares. The rice should be firm and glossy.
Frequently asked questions
How do you get this dish right?
- The rice must be perfectly drained before steaming to avoid it turning into mush.
- If you want a deeper color, slightly caramelize the brown sugar before adding the other liquids for the syrup.
How long does this dish keep?
Keeps for 3 days at room temperature in an airtight container. Do not refrigerate, as it hardens the rice.
