Yaksik: Sweet Rice with Nuts and Dried Fruits

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 632
• Protein: 10 g
• Carbs: 117 g
• Fat: 13 g

Ingredients

• 333.3 g sticky rice ( soaked for 6 hours )
• 100 g Brown sugar
• 2 tbsp Korean soy sauce
• 1.3 tbsp Honey
• 1.3 tbsp Sesame oil
• 0.7 tsp Cinnamon powder
• 66.7 g Chestnut ( cooked and halved )
• 33.3 g Date ( pitted and sliced )
• 33.3 g Raisin
• 20 g Pine nut
• 266.7 ml Mineral water

Instructions

1. Soaking the rice

   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. Preparing the syrup

   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. First steaming

   Drain the rice and steam it for 40 minutes. The rice should become translucent and very sticky.

4. Mixing and soaking

   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. Second cooking and resting

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature in an airtight container. Do not refrigerate, as it hardens the rice.