Yaksik

Votes: 1

Time: 1 hour 45 minutes
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 466, total fat 9 G., saturated fats 1 G., proteins 6 G., carbohydrates 90 G., fiber 0 G., cholesterol 0 mg, sodium 447 mg, sugar 28 G.

Yaksik, also known as yakbap, is a sweet, slightly salty Korean dessert made with glutinous rice, honey, and various nuts and dried fruits. This recipe uses the ingredients most commonly found in traditional yaksik, but you can add your favorite dried fruits and nuts. Traditionally, the rice is steamed, but a slow cooker significantly reduces the cooking time, and you don't need to soak it for long. Yaksik can be served in a variety of ways: fresh from the pot, in muffin tins, or, as in this recipe, placed in a baking dish and then cut into convenient bars. Korean dates are red dried fruits resembling dates, widely used as a sweetener. Korean grocery stores sell both semi-dried and dried jujube dates. You can use both; semi-dried ones are fleshier.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rice

2 tbsp. sticky rice

Supplements

4 large jujube dates (about 60g) + extra for garnish
100 g canned chestnuts in syrup
2 tbsp pine nuts + extra for garnish

Sauce

0.5 cup + 2 tablespoons of tightly packed dark brown sugar
3 tbsp dark sesame oil + extra for greasing
3 tablespoons soy sauce
2 tablespoons of honey
Special equipment: 6-quart Instant Pot

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Rice:

In a medium bowl, cover the sticky rice completely with water and soak for at least 1 hour.
Wash the jujube dates, then make a vertical slit in each one and remove the pit by running a knife around it. Cut the dates and chestnuts into approximately 1 cm cubes. Transfer to a bowl or plate and add the pine nuts; set aside.

Sauce:

In a 6-quart slow cooker, combine brown sugar, sesame oil, soy sauce, honey, and 1 cup water until the sugar dissolves and the mixture is smooth. Grease a 2-quart baking dish with sesame oil. Set aside.
Drain the rice in a sieve, then transfer it to the slow cooker and stir it into the sauce. Shake the pan to distribute the rice evenly throughout the sauce. Following the manufacturer's instructions, close the lid and set the pressure cooker to 12 minutes (see Note).
Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 10 minutes, being careful not to burn yourself with residual steam, open and remove the lid. Scrape any browned bits from the bottom of the pan with a wooden spoon and stir. Stir in the ingredients and replace the lid. Let sit for 2-3 minutes to allow the dates to soften slightly and rehydrate.
Using a spatula, spoon the yaksik into the prepared baking dish and smooth the surface, pressing gently. To serve attractively, scoop out a few nuts and dates from the rice and place them on the surface. Let cool to room temperature, then cut into 10 rectangles.
The dessert can be garnished with a date flower. Make a vertical slit in each date and remove the pit by running a knife around it, keeping the date whole. Smooth it out and roll it into a tight log, then slice thinly. If the dates are too dry and difficult to handle, place them in a saucepan of boiling water, remove from the heat, and cover. Let them sit until they are pliable but not mushy, about 25 minutes.
Gently press each "flower" into the center of a piece of yaksik, then press 5-6 pine nuts around each "flower" to form petals.
Serve immediately or transfer to a container, seal tightly, and refrigerate for up to 4 days. Bring to room temperature before serving or reheat in the microwave in 10-second increments.

Note

Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Calorie content of prepared meals / Simple recipes for a multicooker / Multicooker / Desserts / Cakes / Soufflé, puddings, meringues, meringues / Food Network - recipes / Korean cuisine