Jatjuk

Method

1. 1 Soak the rice for 2 hours, then drain.
2. 2 Remove the brown, pointed tip of the pine nut, as that's where the bitterness comes from.
3. 3 Grind pine nuts with rice and water until a smooth white paste is formed, then strain through a sieve.
4. 4 Cook over very low heat and stir constantly, as pine nut porridge can easily burn at the bottom.
5. 5 Cook for 15 minutes until thickened, season lightly with salt, then garnish with shredded jujube.

With an appliance

• Microwave 35 min

  Replace steps 4 and 5: Stir the rice and pine nut mixture in a large bowl at 600 W for 8 minutes, stirring thoroughly every minute until smooth and creamy. Low power prevents the oily pine nuts from sticking to the bottom.