Photograph of the finished Yaksik

Korea · Xôi ngọt thuốc bắc Yaksik

Yaksik

1 hr 30 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 3.5 oz
  • Photograph of Pistachios Pistachios 3.5 oz
  • Photograph of Brown sugar Brown sugar 7.1 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Cinnamon Cinnamon 0.4 oz
  • Photograph of Honey Honey ¼ cup

Method

  1. 1 Soak glutinous rice for 6 hours, then drain and steam until cooked through and sticky.
  2. 2 Boil brown sugar with cinnamon sticks until it turns amber, then strain to remove the cinnamon.
  3. 3 Mix the hot sticky rice with sugar syrup, soy sauce, and sesame oil; the soy sauce is what gives it its deep brown color.
  4. 4 Mix in the pitted and sliced jujubes and pistachios.
  5. 5 Steam the sticky rice again for 30 minutes to ensure it absorbs the flavors evenly and becomes glossy, then mix in honey and press into molds before cutting into pieces.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: steam the mixed sticky rice again at low pressure for 12 minutes, then release the pressure naturally for 5 minutes; steps 1–4 and the molding process remain unchanged.

Start cooking