ENVIRONMENTAL ISSUES Sweet Rice with Nuts and Jujubes [Vegan] – GWC Mag gwcmagOctober 22, 2023029 views Yaksik is a sweet dish made of steamed glutinous rice with dried fruits and nuts, such as jujubes (Chinese red dates), chestnuts, and pine nuts, mixed with honey, oil, and soy sauce. Also called yakbap, which translates to “honey rice,” from the word yak, the traditional word for honey, and bap, meaning “rice.” It is a traditional sweet that is always served during holiday feasts, weddings, and other festivities. Excerpted from The Korean Cookbook © 2023 by Junghyun Park and Jungyoon Choi. Photography © 2023 by Jinju Kang. Reproduced by permission of Phaidon. All rights reserved. Sweet Rice with Nuts and Jujubes [Vegan] Ingredients You Need for Sweet Rice with Nuts and Jujubes [Vegan] For the Rice: 2 cups (440 g) glutinous rice For the Jujube Paste: 10 oz (300 g) dried jujubes (Chinese red dates), rinsed For the Yaksik: 6 chestnuts 10 dried jujubes (Chinese red dates) 1 tablespoon pine nuts 1 tablespoon jinjang (dark Korean soy sauce) 3 tablespoons light brown sugar 3 tablespoons sesame oil For Serving: 3/4 teaspoon ground cinnamon 10 pine nuts How to Prepare Sweet Rice with Nuts and Jujubes [Vegan] For the Rice: Rinse the glutinous rice twice in a sieve under cold water. Soak the glutinous rice in a large bowl of cold water for 5 hours. Make the Jujube Paste: In a small pot, combine the jujubes and 2 cups (16 fl oz/480 ml) water and bring to a boil over high heat. Once boiling, reduce the heat to medium and boil until the water reduces to 4 tablespoons, stirring as needed. Push the jujubes through a sieve into a bowl, crushing the jujubes and removing the seeds. Set aside. Set up a steamer and bring the water to a boil. Line a steamer basket with a fine cloth, spread the soaked rice in the basket, and then set it over the boiling water. Cover and steam for 40 minutes. Make the Yaksik: Peel the chestnuts and cut each chestnut into 6 pieces. Remove the seeds from the jujubes and quarter them. In a large bowl, combine the steamed rice with 4 tablespoons of the jujube paste, the soy sauce, brown sugar, and sesame oil and mix with a wooden spoon or spatula until uniform, taking care to not clump or crush the rice grains. Once well incorporated, gently fold in the chestnuts and jujubes and mix until uniform. Set up the steamer again. Spread the rice mixture in an 8-inch (20 cm) square baking dish and set in the steamer basket. Cover and steam over high heat for 1 hour. To Serve: Sprinkle the dessert evenly with cinnamon and pine nuts. Cut into 2-inch (5 cm) squares to serve. Report Recipe Issue Please report any concerns about this recipe below! Is there an issue with this recipe? Report an Issue