Sweet Rice Cake | Yaksik | 약식

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Ingredients

2 cups sweet rice
2 tablespoons sesame seed oil, divided
1 tablespoon soy sauce
2 tablespoons corn syrup, agave or honey
3 tablespoons sake
1/2 cup dark brown sugar
1/2 cup golden raisins
1/2 cup raisins
1/2 cup chestnuts
3 tablespoons pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt

In place of raisins, use pitted and halved Korean jujubees for a more traditional Yaksik.

Canned chestnuts in syrup are best to use for this dish, available in Asian grocery stores.

 

In a large bowl, rinse the rice in water for a couple of times. Then soak the rice in water for about an hour.

 
 

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Drain the rice in a colander.

 
 

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Transfer the soaked sweet rice in a steamer lined with a dish cloth.

Cooking Tip:
Try using a clean, flat cotton diaper in lieu of a dish cloth. It may sound strange, but the thickness and size is perfect for lining steamers.

 
 

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Cover the rice with the dish cloth.

 
 

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Steam the rice for 30 minutes.

 
 

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Meanwhile, in a large bowl, combine 1 tablespoon of sesame seed oil and the rest of the ingredients. Using a wooden spoon, mix them all together.

 
 

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When the rice is done steaming, remove the hot sweet rice from the steamer and transfer to the bowl.

 
 

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Mix the rice and seasonings and combine until the rice has soaked up all the sauce.

 
 

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Using the reserved 1 tablespoon of sesame seed oil, coat a bowl large enough to fit a steamer (approximate size: 7 1/2 inch diameter and 2 1/2 inches high).

 
 

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Fill the bowl with the sweet rice cake mixture. Transfer the bowl to a steamer lined with a dishcloth. Pull up the sides of the dish cloth and cover the top of the bowl.

 
 

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Steam over medium heat for about 1 hour.

 
 

If Chinese steamer is not available, transfer the sweet rice cake mixture to a bread pan. Place a steamer liner in a pot large enough to hold the bread pan. Cover the top of the bread pan with a dish cloth, cover the lid and steam.

 
 

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After 1 hour, remove from heat. Let it rest in the steamer for 15 minutes.

 
 

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Gently fluff up the rice cake mixture.

 
 

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To serve, place 1 cup of rice in a plastic wrap, placing chestnuts and pine nuts on the bottom. Bottom will be the presentation side.

 
 

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Twist and turn and shape into a round disk, or a square cake. At this point, you can freeze them.

 
 

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Untwist and spread open the plastic wrap just on the top. Invert the sweet rice cake onto a small plate or bowl.

 
 

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Gently peel and remove the plastic wrap.

 
 

Yakshik | Steamed Sweet Rice Cake

Decorate the top with chestnuts and pine nuts if necessary. Serve warm.

 
 

Freezing Instructions

Place one cup of the sweet rice cake in a plastic wrap. Twist tightly and seal. Using the palm of your hand, gently push down to form a disk. Place the individually wrapped disks to a plastic freezer bag and freeze.

 

Reheating Instructions

Microwave for 2 to 3 minutes or until piping hot. Untwist the top and unwrap the plastic wrap. Invert onto a small serving plate. Remove the plastic wrap. Serve.

 

Sweet Rice Cake | Yaksik
 
Ingredients
  • 2 cups sweet rice
  • 2 tablespoons sesame seed oil, divided
  • 1 tablespoon soy sauce
  • 2 tablespoons corn syrup, agave or honey
  • 3 tablespoons sake
  • ½ cup dark brown sugar
  • ½ cup golden raisins*
  • ½ cup raisins*
  • ½ cup chestnuts**
  • 3 tablespoons pine nuts
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
Instructions
  1. In a large bowl, rinse the rice in water for a couple of times. Then soak the rice in water for about an hour. Then drain the rice in a colander.
  2. Transfer the soaked sweet rice in a steamer lined with a dish cloth. ☀Try using a clean, flat cotton diaper in lieu of a dish cloth. It may sound strange, but the thickness and size is perfect for lining steamers.
  3. Cover the rice with the dish cloth. Steam the rice for 30 minutes.
  4. Meanwhile, in a large bowl, combine 1 tablespoon of sesame seed oil and the rest of the ingredients. Using a wooden spoon, mix them all together.
  5. When the rice is done steaming, remove the hot sweet rice from the steamer and transfer to the bowl. Mix the rice and seasonings and combine until the rice has soaked up all the sauce.
  6. Using the reserved 1 tablespoon of sesame seed oil, coat a bowl large enough to fit a steamer (approximate size: 7½ inch diameter and 2½ inches high).
  7. Fill the bowl with the sweet rice cake mixture. Transfer the bowl to a steamer lined with a dishcloth. Pull up the sides of the dish cloth and cover the top of the bowl. Steam over medium heat for about 1 hour. ☀If Chinese steamer is not available, transfer the sweet rice cake mixture to a bread pan. Place a steamer liner in a pot large enough to hold the bread pan. Cover the top of the bread pan with a dish cloth, cover the lid and steam.
  8. After 1 hour, remove from heat. Let it rest in the steamer for 15 minutes.
  9. Gently fluff up the rice cake mixture.
To Serve
  1. Place 1 cup of rice in a plastic wrap, placing chestnuts and pine nuts on the bottom. Bottom will be the presentation side. Twist and turn and shape into a round disk, or a square cake. At this point, you can freeze them.
  2. Untwist and spread open the plastic wrap just on the top. Invert the sweet rice cake onto a small plate or bowl.Gently peel and remove the plastic wrap. Decorate the top with chestnuts and pine nuts if necessary. Serve warm.
Freezing Instructions
  1. Place one cup of the sweet rice cake in a plastic wrap. Twist tightly and seal. Using the palm of your hand, gently push down to form a disk. Place the individually wrapped disks to a plastic freezer bag and freeze.
Reheating Instructions
  1. Microwave for 2 to 3 minutes or until piping hot. Untwist the top and unwrap the plastic wrap. Invert onto a small serving plate. Remove the plastic wrap. Serve.
Notes
*In place of raisins, use pitted and halved Korean jujubees for a more traditional Yaksik.
**Canned chestnuts in syrup are best to use for this dish, available in Asian grocery stores.