Nostalgic Sweetness: Yeakbap (Korean Sweet Rice Cake) Made Easy with a Rice Cooker
How to Make Delicious Yeakbap at Home Using Your Rice Cooker
Yeakbap is a wonderfully healthy snack that’s loved by both children and adults! You can easily make this delicious Korean sweet rice cake right in your own kitchen using just a rice cooker. The chewy glutinous rice, sweet chestnuts, and fragrant jujubes come together to create a rich flavor that’s perfect as a nutritious snack for kids or as a delightful dessert for special occasions. Follow along and make it today!
Ingredients
- 3 cups glutinous rice (approx. 300g)
- 7-8 chestnuts, peeled and chopped into bite-sized pieces
- 4-5 jujubes, pitted and thinly sliced
- 1 cup brown sugar (approx. 150g)
- 4 Tbsp soy sauce (approx. 60ml)
- 1 tsp salt (approx. 5g)
- 1 tsp cinnamon powder (approx. 2g)
- 3 Tbsp sesame oil (approx. 45ml)
- 3 cups water (approx. 600ml)
Cooking Instructions
Step 1
Soak the chestnuts, if frozen, in lukewarm water for about 30 minutes. Briefly rinse the jujubes in water to remove any dust. Soaking the chestnuts makes them easier to peel, and the jujubes will release a richer color and aroma.
Step 2
After soaking, make a slit in the chestnuts and peel off the skin. Cut the peeled chestnuts into 2-3 pieces, ensuring they are bite-sized. The natural sweetness of the chestnuts will enhance the flavor of the Yeakbap.
Step 3
Wash the jujubes thoroughly. Carefully cut around the pit to remove it. Slice the jujubes thinly. You can save the pits to boil in water later for a subtle jujube-infused liquid.
Step 4
Stack the thinly sliced jujubes and cut them into strips about 0.5 cm wide. These prepared jujubes will add beautiful color and a sweet flavor to your Yeakbap.
Step 5
Rinse the glutinous rice about 3 times until the water runs clear. Soak the rice in water for 30 minutes, then drain it completely in a sieve. This step is crucial for achieving the perfect chewy texture.
Step 6
Now, let’s make the seasoning for the Yeakbap! In a large bowl, combine the brown sugar, soy sauce, salt, cinnamon powder, and 2 tablespoons of sesame oil. Stir well until the sugar is fully dissolved. Ensure all the ingredients are harmoniously blended.
Step 7
Prepare 3 cups of water for the rice cooker. Add the jujube pits you removed earlier and bring to a boil. Boiling the pits will infuse the water with a subtle jujube essence, adding depth to your Yeakbap. Once the water has infused, pour the prepared seasoning mixture into it and stir well.
Step 8
Place the soaked and drained glutinous rice into the inner pot of your rice cooker. Pour in the jujube-infused water until it’s about 1 cm above the rice. Water levels may vary slightly depending on your rice cooker model.
Step 9
Arrange the chopped chestnuts and sliced jujubes attractively on top of the rice. You can also add nuts like walnuts, dried fruits like raisins, or ginkgo nuts for added texture and flavor. Feel free to customize the toppings according to your preference.
Step 10
If your rice cooker doesn’t have a specific Yeakbap setting, use the ‘Mixed Grain Rice’ or ‘Nutritious Rice’ function. If your cooker has a high-heat option, select ‘High Heat’ to achieve a wonderfully chewy texture. (If you only have a ‘Nutritious Rice’ setting, that will work perfectly.)
Step 11
Press the cook button and wait for about 30-40 minutes. Your delicious Yeakbap will be ready, filling your kitchen with a wonderful aroma!
Step 12
Before removing the cooked Yeakbap, drizzle the remaining 1 tablespoon of sesame oil over it. Gently mix from the bottom up with a spatula. This prevents the rice grains from sticking together and adds a final touch of sesame aroma.
Step 13
Lightly grease the inside of your shaping mold (square or round) with sesame oil. This is a crucial step to prevent the Yeakbap from sticking. Transfer the cooked Yeakbap into the mold and press it down firmly with a spoon or spatula to create a flat, even surface. Let it cool slightly to help it set.
Step 14
Carefully invert the shaped Yeakbap onto a cutting board. Cut it into bite-sized pieces, about 2-3 cm square. Lightly greasing your knife with sesame oil will help you cut cleanly. (Tip: If the bottom of the Yeakbap tends to stick to the rice cooker pot, gently scrape it off from the bottom.)
Step 15
For a perfectly chewy texture where the rice grains remain distinct, it’s best to use the standard cooking mode or a dedicated Yeakbap setting rather than opting for very high heat or extended cooking times from the start. Be mindful of the cooking time to avoid the rice grains becoming too mushy, similar to how they cook in a pressure cooker.
Step 16
The Yeakbap is delicious served warm, but any leftovers can be portioned into individual servings, wrapped in plastic wrap, or stored in airtight containers and frozen. Simply take out a portion and microwave it briefly when you need a healthy snack – it’s incredibly convenient!
