Easy Electric Rice Cooker Yakbap (Sweet Rice Cake)
Quick and Easy Yakbap Recipe Using an Electric Rice Cooker
Make the beloved traditional Korean snack, Yakbap, effortlessly with your electric rice cooker! The chewy glutinous rice combined with nuts and dried fruits creates a delightful treat perfect for breakfast or a satisfying snack. It pairs wonderfully with a cold iced Americano on a hot day, and is also a great nutritious snack for children when enjoyed with milk. Experience the perfect sweet and savory (dan-jjan) flavor of Korean cuisine with this delicious Yakbap!
Essential Yakbap Ingredients- 400ml (approx. 2 cups) glutinous rice (sweet rice)
Optional Flavor Enhancers- 8-10 jujubes (Korean dates)
- Dried persimmons, as needed
- 1 handful of chestnuts
Yakbap Cooking Liquid- 200ml water (about 1cm above the rice in the cooker)
- 4 Tbsp sugar (if using brown sugar, dissolve in water first)
- 2 Tbsp honey
- 5 Tbsp soy sauce (jin ganjang)
- 2 Tbsp sesame oil
- 0.5 Tbsp cinnamon powder
- 1 pinch of ginger powder (or 1/2 tsp fresh ginger juice)
- 8-10 jujubes (Korean dates)
- Dried persimmons, as needed
- 1 handful of chestnuts
Yakbap Cooking Liquid- 200ml water (about 1cm above the rice in the cooker)
- 4 Tbsp sugar (if using brown sugar, dissolve in water first)
- 2 Tbsp honey
- 5 Tbsp soy sauce (jin ganjang)
- 2 Tbsp sesame oil
- 0.5 Tbsp cinnamon powder
- 1 pinch of ginger powder (or 1/2 tsp fresh ginger juice)
Cooking Instructions
Step 1
First, rinse the glutinous rice thoroughly and soak it in cold water for about 30 minutes. Since Yakbap preparation is similar to cooking regular rice, oversoaking can make the final dish too mushy. For electric rice cookers, 30 minutes is sufficient. Drain the soaked rice well.
Step 2
If using dried jujubes, soak them in lukewarm water briefly. Once softened, remove the seeds and separate the flesh. Slice the jujube flesh thinly into bite-sized pieces.
Step 3
While the rice is soaking, peel the chestnuts. You can cut them into halves or quarters, or slice them thinly for easier eating alongside the rice. For tougher chestnuts, boiling them briefly before peeling can make the process easier.
Step 4
If you don’t have other additions, dried persimmons work wonderfully. Remove the seeds from the dried persimmons, separate the flesh, and slice them similarly to the chestnuts. The chewy texture of the persimmons will enhance the Yakbap.
Step 5
After soaking for 30 minutes, the glutinous rice will be plump. It’s crucial to ensure the cooking liquid in the rice cooker comes up to about 1cm above the rice. Too much liquid can result in a soggy Yakbap, so be mindful of the ratio.
Step 6
Now, let’s prepare the delicious seasoning that defines Yakbap! In a bowl, combine 200ml of water with 4 Tbsp sugar, 2 Tbsp honey, 5 Tbsp soy sauce, 2 Tbsp sesame oil, 0.5 Tbsp cinnamon powder, and a pinch of ginger powder. Mix well.
Step 7
If you’re using brown sugar, it’s best to dissolve it in the water first before mixing with other ingredients. Brown sugar can be difficult to dissolve evenly, so pre-dissolving ensures a consistent flavor. The perfect balance of sweet and savory is key to great Yakbap!
Step 8
Add the drained glutinous rice to your electric rice cooker. Then, place the prepared jujubes, chestnuts, and dried persimmons (or any other additions) on top. There’s no need to arrange them decoratively; simply mixing them in is perfectly fine as the rice cooker will cook everything evenly.
Step 9
Pour the prepared seasoning liquid over the rice and ingredients. Gently press down the rice and toppings to ensure they are submerged in the liquid for even cooking.
Step 10
Select the regular ‘cook’ or ‘white rice’ setting on your rice cooker and start the process. As it cooks, a delightful aroma of Yakbap will fill your home, whetting your appetite. Once finished, carefully transfer the cooked Yakbap into a large bowl.
Step 11
While still hot, gently mix the Yakbap from bottom to top using a spatula. This is also the time to taste and adjust the sweetness or saltiness by adding a little more sugar or soy sauce, according to your preference. Be careful not to stir too vigorously, which can make it mushy.
Step 12
Line a food container with plastic wrap or lightly grease it with sesame oil. This prevents the Yakbap from sticking and helps achieve a neat shape. Press the Yakbap firmly into the container, shaping it as desired.
Step 13
Once shaped, let the Yakbap cool slightly. Then, wrap it tightly with plastic wrap to prevent it from drying out, and refrigerate until completely chilled. Chilling firms up the Yakbap, enhancing its chewy texture and making it easier to slice.
Step 14
After it has cooled and firmed up, cut the Yakbap into desired portions, such as sticks. Wrap each individual piece with plastic wrap and store them in an airtight container or freezer bag. This way, you can easily grab a piece whenever you crave a delicious, homemade snack. Reheating gently also works well!
