Step 1

Prepare your ingredients!
First, rinse the glutinous rice several times until the water runs clear. Then, soak the rice in water for at least 4 hours until it’s well-plumped. After soaking, drain the rice thoroughly in a sieve. This soaking process is key to achieving a chewy yet tender texture.

Step 2

Peel the chestnuts and cut them into bite-sized pieces. For the dates, remove the pits and slice them conveniently. You can do this by carefully cutting around the pit.

Step 3

Combine the soaked glutinous rice, prepared chestnuts, and dates in a large bowl and gently mix. In a separate bowl, whisk together all the seasoning sauce ingredients: soy sauce, sesame oil, cooking oil, brown sugar, and water. Stir until the brown sugar is completely dissolved.

**[If you don’t have a pressure cooker, you can use a regular pot or steamer]**
First, steam the glutinous rice in a steamer for about 1 hour until cooked through. Transfer the steamed rice to a large bowl. Add the seasoning sauce, chestnuts, dates, pumpkin seeds, and pine nuts. Mix everything well. Let it sit for about 20 minutes to allow the flavors to meld and the rice to absorb the sauce. Then, cover and steam for another 30 minutes over low heat until perfectly cooked and moist.

Step 4

Now, add the soaked glutinous rice, prepared ingredients, and the seasoning sauce to the pressure cooker. Mix them together. Add water just enough to cover the rice, or slightly less for a firmer texture. Close the pressure cooker lid. Bring to high heat until it starts to whistle, then reduce the heat to medium-low and cook for another 10-15 minutes. Using a pressure cooker will make the glutinous rice exceptionally moist and tender.

Step 5

Once the rice is cooked, carefully release the steam. Using a spatula, gently mix the ingredients without mashing the rice grains. While it’s still warm, transfer the mixture into a Yakshik mold or a square container. Press down firmly with the back of a spatula or your hand to create an even surface and compact the mixture. This step ensures the Yakshik holds its shape well when cut. Let the Yakshik cool completely in the mold. Cooling is essential for clean slicing; otherwise, it might crumble. Once cooled, cut into your desired serving pieces. Your delicious Yakshik is ready!

Step 6

Congratulations! Your homemade sweet and chewy Yakshik is complete. It’s perfect to enjoy with a warm cup of tea or to portion out for a delightful snack.