Yakshik (Korean Sweet Rice Dessert)

Yakshik is traditional Korean sweet rice dessert with jujube, chestnut, and seeds.

Yakshik (Korean Sweet Rice Dessert)

Traditional Korean yakshik made with chewy sweet rice, jujube, chestnuts, and a rich soy sauce seasoning. This Instant Pot method skips the long soaking and double steaming for an easier homemade rice dessert. Perfect for holidays or make-ahead treats.

Course Dessert, Snack

Cuisine Korean

Keyword Instant Pot yakshik, Korean sweet rice, Korean sweet rice dessert, yakshik, yaksik

Prep Time 10

Cook Time 40

Cooling 1

Total Time 1 50

Servings pieces

Calories 139

Author Hyegyoung K. Ford

Equipment

Ingredients

2 cups (260 g) Korean sweet rice (chapssal)
2 cups (480 ml) water
14-16 frozen whole chestnuts or canned (drained)
10 dried jujubes
½ cup (110 g) dark brown sugar or ⅓ cup honey
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) dark soy sauce optional
¼ tsp (0.5 g) cinnamon
2 tbsp (20 g) pine nuts
3 tbsp (30 g) roasted pumpkin seeds
1 tbsp (15 ml) sesame oil

Instructions

Rinse the sweet rice several times, then soak for 10 minutes. Drain and set aside.
Cut the chestnuts into halves or quarters, depending on size.
Remove the flesh from the dried jujubes and set it aside. Place the seeds in a small saucepan with 2 cups (480 ml) of water. Bring to a boil, then simmer for 5 minutes until the water turns amber. Strain out the seeds and reserve all the remaining stock. Do not add extra water to replace what evaporated.
Pour the jujube stock into the Instant Pot. Add soy sauce, dark soy sauce (if using), honey or brown sugar, and cinnamon. Stir to combine.
Add the drained rice, chestnuts, and jujube flesh. Mix gently. Secure the lid and set the steam-release valve to Sealing. Select Pressure Cook (or Manual), set to High Pressure, and cook for 12 minutes.
When the cooking cycle ends, quick release the steam. Open the lid and add pine nuts and roasted pumpkin seeds. Drizzle with sesame oil and toss lightly.
Grease a 9-inch square pan with a thin coat of sesame oil. Transfer the rice mixture to the pan and press it firmly with a spatula. Let it cool completely on a wire rack.
Once cooled, turn the yakshik out onto a cutting board. Cut into bars and garnish with jujube flowers or extra seeds if you like.

Notes

Storage and freezing: Refrigerate yakshik promptly in an airtight container and enjoy within 3–4 days. For longer storage, wrap individual pieces tightly and freeze in a freezer-safe bag or container. Thaw in the refrigerator and warm briefly in the microwave if you prefer a softer texture.

Alternative Methods: Rice Cooker and Steamer

1. Rice Cooker Method:
Soak sweet rice for 6 to 8 hours. Combine the soaked rice with the sauce mixture, jujube, and chestnuts in the rice cooker. Cook on the regular rice setting for 20 to 30 minutes. Stir in pine nuts, pumpkin seeds, and sesame oil before cooling.

2. Steamer Method:
Soak sweet rice for 6 to 8 hours. Steam the rice for 40 minutes. Add the sauce mixture, jujube, and chestnuts, then steam again for 30 minutes. Mix in pine nuts, pumpkin seeds, and sesame oil before cooling.

Nutrition