Korea

Yaksik

Sticky rice steamed with brown sugar, chestnuts and jujubes. Festive, caramel dark and chewy.

90 minTime

4 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 90 minutes come after.

Make it your way

Grandma's waySteamed sweet glutinous rice with chestnuts, jujubes and pine nuts.

The original

296kcalsame

4 gproteinsame

3 gfibresame

90minutessame

Yaksik.

Per serving, worked out from the ingredient table.

Glutinous rice (sweet rice)2 cups, soaked 4 hours

Water¾ cup

Brown sugar½ cup, packed

Soy sauce2 tbsp

Sesame oil2 tbsp

Honey2 tbsp

Cinnamon powder1 tsp

Chestnuts, peeled10 peeled chestnuts, halved

Dates10 jujubes or dates, sliced

Pine nuts2 tbsp

Raisins3 tbsp

4 steps

1Soak the rice 4 hours, drain and steam over boiling water for 30 minutes, sprinkling with salted water halfway.
2Mix brown sugar, soy, sesame oil, honey, cinnamon and water; fold into the hot rice with chestnuts, jujubes, pine nuts and raisins.
3Rest 30 minutes, then steam again for 30 minutes.
4Press into an oiled tray, cool and cut into squares.

Serve it like this

Cut into neat squares and serve on a plate at room temperature with a cup of tea; wrap pieces individually as gifts.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.