Yaksik - Traditional Korean Sweet Rice

Name: Yaksik - Traditional Korean Sweet Rice
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 kg mochi rice (sticky rice/glutinous rice); 3 Tbsp soy sauce; 2 Tbsp sesame oil; 2 Tbsp salt; 50 grams luo han guo; 30 grams beet sugar or brown sugar; 1 dash cinnamon; 15 peeled sweet chestnuts; 70 grams pine nuts; Dates or other dried fruits

cookpad.japan @cookpad_jp

My husband is from Korea and when he called his family in Korea and heard that they were having this special sweet mochi rice during Obon, he really wanted to have it too. So, of course, I decided to make this for him!

In Korea, you can also get a sweeter, oilier version. This recipe may also be a bit oily for some people, so I suggest reducing the sesame oil to 1 or 1.5 tablespoons instead. Reducing the amount of salt might also be good depending on your taste. (Recipe by sarahkawa)

cookpad.japan @cookpad_jp

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Ingredients

60 mins

8 servings

1 kgmochi rice (sticky rice/glutinous rice)
3 Tbspsoy sauce
2 Tbspsesame oil
2 Tbspsalt
50 gramsluo han guo
30 gramsbeet sugar or brown sugar
1 dashcinnamon
15peeled sweet chestnuts
70 gramspine nuts
Dates or other dried fruits

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Steps

60 mins

1

Rinse the mochi sticky rice and pre-soak overnight or for at least 5 hours.
2

The following day, drain it in a fine mesh sieve.
3

Add to the rice cooker bowl and add enough water to just cover.
4

Add the soy sauce, sesame oil, salt, sugar, luo han guo and cinnamon. These amounts are will give you the typical Korean flavor (rich!), so reduce the amounts of the seasons for a milder version.
5

While the rice is soaking, prepare a bowl or a container to mix the other ingredients. It is common to add chestnuts, pine nuts, and jujubes, but you could also use dried fruit and nuts.
6

Dry roast the pine nuts in a frying pan.
7

Cut the chestnuts in half, then remove them from their shells. It is easy to peel the chestnuts if you first cut them in half with a knife, make a small cut with scissors, then peel. Remove the inner skins, too.
8

Add the dried fruit of your choice to the rice cooker and mix them into the rice. Top the mixture with the chestnuts and the pine nuts. Set the rice cooker to the "mochi rice" setting and cook.
9

It's done...
10

Let the rice steam a bit. It should look like this when mixed.
11

Pack the sweet mochi rice into a container or cake pan (to make it easier to serve).
12

Cut the rice into desired sizes, then serve.
13

If you don't plan to serve it right away, cover it with plastic wrap and freeze. Defrost at room temperature before serving.