Super Simple Yeot-Bap (Sweet Rice Cake) Made in a Rice Cooker
Super Simple Yeot-Bap (Sweet Rice Cake) Made in a Rice Cooker
Easy and Delicious Yeot-Bap: A Sweet Rice Treat Made in Your Rice Cooker
This Yeot-Bap is a fantastic make-ahead treat! Store it in the freezer for a convenient breakfast on busy mornings, or wrap it beautifully in a box for a thoughtful gift. Let’s learn how to make this traditional Korean sweet rice cake effortlessly using a rice cooker.
Main Ingredients- 2 cups glutinous rice
- 2 cups jujube water (about 400ml)
- 13-15 dried jujubes
- 10 shelled chestnuts
- Sunflower seeds (as desired)
- Pine nuts (optional)
Seasoning- 1/2 cup brown sugar
- 2 Tbsp soy sauce
- 1/3 Tbsp salt
- 1/2 tsp cinnamon powder
- 2 Tbsp sesame oil
- 1/2 cup brown sugar
- 2 Tbsp soy sauce
- 1/3 Tbsp salt
- 1/2 tsp cinnamon powder
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, rinse the glutinous rice thoroughly under running water. Soak the rinsed rice in plenty of cold water for at least 2 hours. This soaking process will ensure the rice grains become deliciously chewy.
Step 2
After soaking, drain the glutinous rice well using a sieve. Ensuring all excess water is removed is key to preventing the rice from becoming too mushy and achieving the perfect texture for Yeot-Bap.
Step 3
Prepare your additional ingredients like chestnuts, jujubes, sunflower seeds, and pine nuts according to your preference. If using dried chestnuts, rehydrate them in water until softened before slicing. If using fresh chestnuts, halve them or cut them into large, bite-sized pieces for a visually appealing result.
Step 4
Wash the jujubes, remove the stems, and carefully cut out the seeds. You can do this by holding the jujube and slicing around the core with a knife to remove the seeds cleanly. This makes them easier to eat later.
Step 5
Take about 10 of the deseeded jujubes and slice them thinly. These will be mixed into the Yeot-Bap to add flavor and a beautiful color.
Step 6
For the remaining 4 or so jujubes, roll them up tightly and press them down firmly. This step is for creating decorative elements for the finished dish.
Step 7
Slice the rolled jujubes into approximately 0.5cm thick pieces, similar to slicing a kimbap roll. This will reveal a beautiful flower-like pattern. These decorative slices will be used to adorn the top of your finished Yeot-Bap.
Step 8
Now, let’s make the jujube water. Add the deseeded jujubes to 600ml of water in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes to extract the flavor. Remember, you’ll need 2 cups (about 400ml) of jujube water for 2 cups of rice, so be careful not to let it reduce too much. Let the jujube water cool before use.
Step 9
It’s time to mix the seasoning ingredients. In a bowl, combine the brown sugar, soy sauce, salt, and cinnamon powder, excluding the sesame oil. If you’re a fan of cinnamon, feel free to increase the amount to 1 teaspoon for a more pronounced flavor.
Step 10
Brown sugar can sometimes clump, so to ensure it dissolves smoothly, mix it with about 1 cup of the lukewarm jujube water first. Once the sugar is completely dissolved, combine it with the rest of the jujube water.
Step 11
Transfer the drained glutinous rice to the inner pot of your rice cooker. Pour in the 2 cups of prepared jujube water and the seasoned sugar mixture. Think of it as adding your ‘rice water’.
Step 12
Using a spatula, gently stir the glutinous rice and the liquid to ensure they are well combined. Avoid mashing the rice grains; a gentle mix is best for maintaining their integrity.
Step 13
Arrange the prepared chestnuts, jujubes, sunflower seeds, and pine nuts evenly over the top of the rice mixture. If the ingredients sink significantly into the liquid, it might indicate too much water, so double-check your liquid measurement.
Step 14
Select the ‘Cook’ or ‘Mixed Grains’ setting on your rice cooker and begin the cooking cycle. The ‘Mixed Grains’ or ‘Brown Rice’ setting is often more suitable for Yeot-Bap than the standard ‘White Rice’ setting.
Step 15
Once the cooking cycle is complete, open the rice cooker. While the Yeot-Bap is still warm and slightly condensed, add the 2 tablespoons of sesame oil and mix everything together thoroughly. The sesame oil will add a wonderful nutty aroma and flavor.
Step 16
Shaping method 1: Line a square mold or container with plastic wrap. Spoon the warm Yeot-Bap into the mold and press down firmly with a spatula or your hands to create a compact, even layer. Using plastic wrap makes it easy to lift out.
Step 17
Shaping method 2: You can also use round containers or muffin tins. Lightly grease the molds or line them with plastic wrap, then press the Yeot-Bap into shape.
Step 18
Shaping method 3: Alternatively, skip the molds altogether and simply form the Yeot-Bap into small, bite-sized balls or squares, much like making onigiri (rice balls). This is a simple and convenient way to serve it.
Step 19
If using a square mold, allow the Yeot-Bap to cool completely before slicing. To ensure clean cuts, lightly brush the surface of the Yeot-Bap with sesame oil before slicing. Cut into your desired portion sizes.
Step 20
Yeot-Bap is truly a sophisticated and cherished Korean delicacy. Its rich flavor is undeniable, complemented by its classic color and elegant presentation that speaks of care and tradition. Packed with nutrients from glutinous rice, jujubes, chestnuts, and nuts, there’s truly nothing to dislike about this delightful dish.
Step 21
This carefully prepared Yeot-Bap is perfect as a filling breakfast option and makes an excellent, thoughtful gift for parents or loved ones. Enjoy making and sharing this delicious treat!
