Photograph of the finished Yakbap

Korea · Xôi ngọt gói lá Yakbap

Yakbap

1 hr 15 min Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.1 lb
  • Photograph of Dried jujube Dried jujube 2.8 oz
  • Photograph of Dried lotus seeds Dried lotus seeds 2.8 oz
  • Photograph of Brown sugar Brown sugar 6.3 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Cinnamon Cinnamon 0.3 oz
  • Photograph of Lotus leaf Lotus leaf 4 leaves

Method

  1. 1 Soak the glutinous rice and lotus seeds for 6 hours, then drain.
  2. 2 Steam the sticky rice with lotus seeds for 25 minutes until cooked through and soft.
  3. 3 Mix the hot sticky rice with brown sugar syrup cooked with cinnamon and sesame oil.
  4. 4 Spread out a blanched lotus leaf, place the sticky rice in the center, and wrap it tightly into a square package.
  5. 5 Steam the sticky rice for another 25 minutes to allow the lotus leaf aroma to infuse, let it cool slightly, then cut into pieces.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: steam the lotus leaf sticky rice package at low pressure for 12 minutes, then release the pressure naturally for 5 minutes; steps 1–4 remain unchanged.

Start cooking