Chewy and Sweet Yakshik Made in a Pressure Cooker
A healthy snack Yakshik, perfect for holiday gifts, made easily in a pressure cooker.
Introducing a simple and healthy Yakshik recipe using a pressure cooker, featuring the chewy texture of glutinous rice combined with the flavors of jujubes and nuts. It’s a nutritious snack the whole family can enjoy during the Chuseok holiday.
Main Ingredients
- 2 cups glutinous rice
- 10-12 jujubes (dates)
- 1 handful mixed nuts (walnuts, almonds, Brazil nuts, macadamia nuts, cashews, etc.)
Yakshik Sauce
- 190ml water
- 1/2 cup brown sugar (adjust to taste)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tsp cinnamon powder
- 1 tsp salt
- 190ml water
- 1/2 cup brown sugar (adjust to taste)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tsp cinnamon powder
- 1 tsp salt
Cooking Instructions
Step 1
First, rinse the glutinous rice thoroughly under running water to remove any impurities. Place the rinsed rice in a bowl, add enough water to cover it completely, and soak for at least 2 hours. Drain the soaked rice in a sieve and set aside.
Step 2
Prepare the jujubes and mixed nuts for the Yakshik. Using a variety of your favorite nuts like walnuts, almonds, Brazil nuts, macadamia nuts, and cashews will make it even more delicious.
Step 3
Chop the prepared nuts into bite-sized pieces. Clean the jujubes by scraping with the back of a knife, remove the seeds, and chop them finely. Lightly toast the pine nuts in a dry pan without oil over low heat to enhance their nutty aroma.
Step 4
Now it’s time to make the Yakshik sauce. In a pot or bowl, combine 190ml water, 1/2 cup brown sugar, 2 tbsp soy sauce, 2 tbsp sesame oil, 2 tsp cinnamon powder, and 1 tsp salt.
Step 5
Stir well with a spatula or spoon until the brown sugar is completely dissolved. Once all ingredients are well combined, your delicious Yakshik sauce is ready.
Step 6
In the pressure cooker, add the drained glutinous rice, chopped nuts, and the deseeded, chopped jujubes.
Step 7
Pour the prepared Yakshik sauce evenly over the glutinous rice and nuts.
Step 8
Close the pressure cooker lid securely. Cook over high heat for 5 minutes, then reduce the heat to medium and cook for another 10 minutes. After turning off the heat, let it steam for 10 minutes without opening the lid. This will result in chewy and flavorful rice.
Step 9
While the Yakshik is cooking, prepare a square mold or container by lining it with plastic wrap. Carefully transfer the cooked Yakshik into the mold, press down to flatten the surface and shape it, then let it cool completely.
Step 10
While the Yakshik cools, prepare pumpkin seeds for decoration. Roll the remaining deseeded jujubes tightly and slice them to create decorative shapes. Also, have pine nuts ready.
Step 11
Once the Yakshik has cooled and solidified enough to handle, invert the mold onto a serving dish to release it. Cut into desired portion sizes and enjoy! (Optionally, garnish with decorative nuts or jujube slices for a more appealing presentation.)
