Speedy Sweet Rice Cake (Yakbap)
Speedy Sweet Rice Cake (Yakbap)
Super Fast Sweet Rice Cake (Yakbap): Packed with Seasonal Chestnuts!
Hello everyone! Today, I’m excited to share a super quick and easy Yakbap recipe using the quick cook function on your rice cooker, which takes just about 15 minutes! The previous recipe using the standard white rice setting took around 40 minutes, but this time, we’ve significantly cut down the cooking time so you can enjoy delicious Yakbap effortlessly, even on busy days. We’ve packed it generously with fresh, seasonal chestnuts for an even richer flavor and texture. It’s a nutritious snack loved by all ages, and you can easily make it at home in no time!
Key Ingredients for Yakbap- 400g Glutinous rice (soaked in warm water for 1 hour beforehand)
- 8 fresh jujubes (seeds removed, rolled, and sliced)
- 3-4 Tbsp pumpkin seeds
- 8 fresh chestnuts (peeled and quartered)
- 1 Tbsp sesame oil
- 3-4 Tbsp sunflower seeds
Sweet Soy Sauce Mixture- 250ml Water
- 80ml Soy sauce (brewed)
- 45g Unrefined sugar (adjust to taste)
- 1 tsp Cinnamon powder
- 250ml Water
- 80ml Soy sauce (brewed)
- 45g Unrefined sugar (adjust to taste)
- 1 tsp Cinnamon powder
Cooking Instructions
Step 1
First, soak 400g of glutinous rice in warm water for about 50 minutes to 1 hour. Soaking ensures the rice becomes chewy and tender when cooked. Before cooking, drain the rice thoroughly in a sieve.
Step 2
Take 8 fresh jujubes, remove the seeds, then roll them up and slice them into bite-sized pieces. This slicing method results in a beautiful presentation and helps them mix well with the rice.
Step 3
Prepare 8 fresh chestnuts, peel them, and cut each into 4 pieces. If the chestnut pieces are too small, they might break apart during cooking, so aim for a moderate size. (Optional: If you have pre-soaked soybean kernels, you can add a small amount. Adding beans enhances the texture.)
Step 4
In a bowl, pour 250ml of warm water and add the pitted jujubes. Let them steep for about 10 minutes to infuse the water with the subtle sweetness and aroma of the jujubes, creating a richer sauce base. To this infused water, add 80ml of soy sauce, 45g of unrefined sugar, and 1 tsp of cinnamon powder. Stir well until the sugar dissolves to make the sauce. You can adjust the sweetness by changing the amount of sugar.
Step 5
In the inner pot of your electric pressure cooker, add the drained soaked glutinous rice. Arrange the prepared chestnuts and (optional) soybeans on top. Pour the prepared sauce evenly over the rice and ingredients. Select the ‘Quick Cook’ or ‘Rapid Cook’ setting on your rice cooker and start one cycle (approx. 15 minutes). The quick cook function significantly speeds up the process of making Yakbap compared to the standard setting.
Step 6
Once the cooking cycle is complete, you’ll see your delicious Yakbap steaming in the rice cooker. The rice should be fluffy yet wonderfully chewy, not clumped together.
Step 7
While the rice is still hot, add the pumpkin seeds, sunflower seeds, and any other nuts you’re using, along with the sliced jujubes. Drizzle in 1 Tbsp of sesame oil. Using a rice paddle, gently mix everything together, being careful not to mash the rice grains, ensuring all ingredients are evenly distributed. Mixing while hot helps the flavors meld beautifully into the Yakbap.
Step 8
Transfer the finished Yakbap to a glass or stainless steel container, ensuring it’s not sealed while hot to prevent condensation. Let it cool completely at room temperature. Once cooled, portion it into individual servings for easy storage in the freezer. This way, you’ll always have a convenient and healthy snack ready to enjoy. Simply thaw before eating.
