Super Simple Microwave “Yakbap” (Korean Sweet Rice)
Super Simple Microwave “Yakbap” (Korean Sweet Rice)
Easy Microwave “Yakbap”: A Simple and Delicious Snack Recipe for Parents’ Day
I remember making these round “yakbap” (sweet rice cakes) to bring along when my children were young and we traveled long distances, as I felt uneasy about them eating snacks from rest stops. They are simple but my kids absolutely loved them. This recipe is perfect for busy days, taking only about 30 minutes to make a healthy and delicious treat.
Ingredients- 1 cup sweet rice (approx. 150g)
- 10 dried jujubes (dates)
- 4 chestnuts
- A handful of pine nuts
- A handful of your favorite nuts (e.g., pumpkin seeds, sunflower seeds)
- 1.5 Tbsp soy sauce
- 2.5 Tbsp brown sugar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- A pinch of cinnamon powder (optional)
- 1.5 cups jujube-infused water or warm water (approx. 270ml)
Cooking Instructions
Step 1
Rinse the sweet rice thoroughly under running water. Soak it in water for about 30 minutes. If you’re short on time, you can pour hot water over it and soak for 10 minutes. This will help create a chewy, sticky yakbap texture.
Step 2
Drain the soaked sweet rice completely using a sieve. It’s important to remove as much water as possible, as excess moisture can make the rice mushy.
Step 3
I used pre-cooked and frozen chestnuts that I keep on hand for convenience. Freshly cooked chestnuts work perfectly fine too. (Ensure they are peeled and the inner core is removed.)
Step 4
It’s recommended to use Korean pine nuts if possible. Imported pine nuts can sometimes have a stale aroma, so for children’s snacks, domestic ones are preferable. You can omit them or substitute with other nuts if unavailable.
Step 5
Briefly soak the dried jujubes in lukewarm water to soften them, then wash them thoroughly. Remove the seeds. Thinly slice about one-third of the jujubes into strips, and julienne the remaining two-thirds after removing the seeds using a spiral peeling technique.
Step 6
Roll up the julienned jujubes and slice them to resemble flower shapes. These decorative jujubes will make your yakbap look extra special.
Step 7
Place the drained sweet rice in a microwave-safe bowl with high sides. Add 1.5 cups of jujube-infused water or warm water. Using jujube-infused water will add a subtle sweetness and aroma to the yakbap, enhancing its flavor.
Step 8
For reference, jujube-infused water is made by boiling clean, seedless jujubes in water to extract their flavor and sweetness. It significantly boosts the yakbap’s overall taste.
Step 9
Add the prepared chestnuts and sliced jujubes to the sweet rice. Gently mix them with a spoon, ensuring the ingredients are evenly distributed.
Step 10
Cover the bowl with plastic wrap and microwave on high for 8 minutes. This will cook the sweet rice into a sticky “chalbap” (glutinous rice). Covering with plastic wrap helps retain moisture for a tender result.
Step 11
While the rice is cooking, prepare the seasoning sauce. Combine 1.5 Tbsp soy sauce, 2.5 Tbsp brown sugar, 1 Tbsp honey, 1 Tbsp sesame oil, and a pinch of cinnamon powder. Cinnamon is optional but adds a wonderful, traditional yakbap aroma. Brown sugar also contributes to a richer color and deeper flavor.
Step 12
Stir the sauce well until the sugar is completely dissolved. Ensure all brown sugar granules are melted for a smooth consistency.
Step 13
Carefully remove the cooked chalbap from the microwave. Use a spoon to gently fluff and mix the rice, ensuring it doesn’t clump together.
Step 14
Pour the prepared soy sauce mixture over the chalbap and mix thoroughly again. Evenly coating each grain of rice is key to achieving the best flavor.
Step 15
Finally, add the nuts and pine nuts and mix gently. The nutty crunch and the flavor of the pine nuts add another layer of deliciousness. It’s already delicious at this stage!
Step 16
Cover the bowl again with plastic wrap and microwave for another 5 minutes. This allows the flavors to meld together beautifully.
Step 17
Transfer the finished yakbap to a wider dish and spread it out thinly to cool slightly. Spreading it helps prevent the rice from becoming too sticky as it cools.
Step 18
Once the yakbap has cooled enough to handle, lightly grease your hands with sesame oil and shape it into bite-sized balls. Sweet rice is naturally sticky and holds its shape well. Decorate each ball with a prepared jujube flower and a pine nut on top for a beautiful presentation. The small, one-bite size makes them easy for children to eat.
Step 19
There’s no better snack for kids! While store-bought snacks are convenient, consider making these healthy and filling yakbap snacks with sweet rice occasionally. With just a microwave, you can have them ready in about 30 minutes, making this a stress-free recipe even for beginners.
Step 20
Leftover yakbap can be shaped into small squares, individually wrapped in plastic wrap, and stored in the refrigerator. My daughter loves taking one out when she feels peckish. They’re also great to pack for school if breakfast was light, ensuring a filling meal. For longer storage, freeze them and thaw before eating. If shaping by hand is difficult or you have a large batch, you can use a knife lightly oiled with sesame oil to cut them into squares – they slice easily.
Step 21
The combination of sweet jujubes, fragrant sesame oil, and savory soy sauce is simply delightful! Using jujube-infused water enhances the deep sweetness and subtle aroma. The chewy texture of the sweet rice combined with the nutty crunch creates a burst of happiness in every bite – a simple yet wonderfully flavorful yakbap.
Step 22
While this yakbap is incredibly easy to make, its flavor profile is rich and complex, reminiscent of festive cuisine. Using the microwave, it can be prepared in around 30 minutes, offering a wholesome snack ready to be enjoyed immediately. Feel free to add other nuts like pumpkin or sunflower seeds for added texture and nutty flavor according to your preference.
