Sweet Sticky Rice Cake Squares — Yakshik
Korean sweet sticky rice cake, steamed glutinous rice mixed with chestnuts, jujubes, and pine nuts in a dark soy-honey glaze, pressed and cut into squares.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse glutinous rice under cold water 1 minute until water runs clear. Soak in fresh cold water 2 hours, then drain thoroughly. Pit and quarter jujubes. Halve chestnuts. Measure dark brown sugar, honey, soy sauce, sesame oil, cinnamon, water, golden raisins, and pine nuts.
Steam
Line a heatproof bowl with muslin, add drained rice, spread evenly. Steam over rapidly boiling water 25–30 minutes, stirring gently and sprinkling 2 tbsp water halfway through, until grains are tender, translucent, and sticky.
Simmer
Combine dark brown sugar, honey, soy sauce, sesame oil, cinnamon, and 100ml water in a saucepan. Simmer over medium heat 3 minutes until sugar dissolves and mixture is glossy.
Build
Tip steamed rice into syrup pan. Add chestnuts, jujubes, and golden raisins. Stir gently over low heat 3–4 minutes until rice is evenly coated dark mahogany and fruit is warmed through.
Steam 2
Transfer mixture to a lined heatproof bowl and return to steamer. Steam 15 minutes further to deepen colour and flavour, then remove from heat.
Finish and plate
Stir pine nuts through hot rice. Press firmly into a cling-film-lined 15cm square tin in a 2cm even layer using the back of a spoon. Cool at room temperature 30 minutes. Lift out, cut into 6 squares with an oiled knife, and serve 3 squares per person at room temperature.
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