Yaksik, also known as yakbap, is a subtly sweet, slightly salty Korean rice cake made with glutinous rice, honey and a variety of nuts and dried fruits. This recipe highlights the mix-ins most commonly found in traditional yaksik, but feel free to customize to your preference with your favorite dried fruits and nuts. Cooking the rice in an Instant Pot® as opposed to steaming it on the stovetop cuts down the time dramatically—both in cooking and pre-soaking . Yaksik can be enjoyed in a variety of ways: Scoop it fresh from the pot and serve it right away; spoon it into muffin or cupcake pans for individual portions to eat later; or like this recipe, mold it into a baking dish, then cut it into bars to eat as a snack or dessert.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 cups glutinous rice (also called sweet rice or sticky rice)
- 4 large dried jujubes (about 2 ounces), plus more for optional garnish (see Cook’s Note)
- About 3.5 ounces drained canned chestnuts in syrup (about half of a 13.5-ounce can)
- 2 tablespoons pine nuts, plus more for optional garnish
- 1/2 cup plus 2 tablespoons packed dark brown sugar
- 3 tablespoons toasted sesame oil, plus more for brushing
- 3 tablespoons soy sauce
- 2 tablespoons honey
Instructions
- For the rice: Soak the glutinous rice with enough water to cover in a medium bowl for at least 1 hour.
- For the mix-ins: Rinse the jujubes, then make a vertical incision in each with a paring knife and remove the pit by following the knife around it. Chop the jujubes and chestnuts into about 1/2-inch dice. Transfer to a bowl or plate and add the pine nuts; set aside.
- For the sauce: Whisk together the brown sugar, sesame oil, soy sauce, honey and 1 cup water in the insert of a 6-quart Instant Pot® until the sugar is melted and the mixture is homogeneous. Brush a 2-quart baking dish with sesame oil. Set aside the baking dish.
- Drain the rice over a mesh strainer, then transfer it to the insert and mix to combine with the sauce. Shake the insert side to side to level out the rice evenly in the sauce. Follow the manufacturer’s guide for locking the lid and set to pressure cook on the rice setting for 12 minutes (see Cook’s Note).
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Scrape up any stuck-on or browned bits from the bottom of the pot with a wooden spoon and stir to incorporate. Stir in the mix-ins, close the lid and let sit for 2 to 3 minutes for the jujubes to slightly soften and hydrate.
- Scrape the yaksik with a rubber spatula into the prepared baking dish and smooth out the top by pressing down slightly. For presentation purposes, dig out some of the mix-ins to decorate the surface. Let cool to room temperature, then cut into 10 rectangles.
- To decorate with the optional jujube “flower” garnish: Make a vertical incision in each jujube with a paring knife and remove the pit by following the knife around it while keeping the jujube in one piece. Flatten the jujube and roll it up into a tight log like a jelly roll, then thinly slice. (If the jujubes are extremely dry and difficult to work with, place in a pot of boiling water, remove from the heat and cover. Let sit until softened but not soggy, with a bit of buoyancy, about 25 minutes.)
- Gently press each jujube “flower” into the center of a yaksik bar, then press 5 to 6 pine nuts around each “flower” to make “petals.”
- Serve or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or microwave in 10-second intervals on a plate until no longer chilled before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 466 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 447 mg |