Nutritious Rice Cooker Yakbap
Super Simple Yakbap Recipe with an Electric Rice Cooker (Packed with Chestnuts and Pine Nuts)
A delicious Yakbap where the harmony of generously added chestnuts and pine nuts, along with chewy glutinous rice, is exquisite. Enjoy this special Yakbap at home, easily made with plump, intact rice grains and even luxurious ginkgo nuts. Ready to start making this appetizing Yakbap that makes your mouth water?
Ingredients for Yakbap (Using Paper Cups)
- 4 cups glutinous rice (approx. 600g)
- 1 cup brown sugar (approx. 150g)
- 1/2 cup white sugar (approx. 75g)
- 5 Tbsp soy sauce
- 1 Tbsp cinnamon powder
- 1/3 Tbsp salt
- 4 Tbsp sesame oil
- 30 ginkgo nuts
- 200g chestnuts (approx. 15-20 nuts)
- 2 handfuls of dried jujubes (approx. 20-30 nuts)
- Pine nuts, as needed (approx. 1/4 cup)
- 1 handful of raisins (approx. 1/2 cup)
Cooking Instructions
Step 1
Soak the glutinous rice, the main ingredient for Yakbap, for at least 8 hours after washing it thoroughly. After soaking, drain the water completely using a sieve. This ensures the rice grains won’t clump and will cook up fluffy and distinct.
Step 2
Prepare the dried jujubes, which add a sweet flavor to the Yakbap. Remove the stems and pits, wash them clean, and place them in a pot with water to boil.
Step 3
Once the jujubes are boiled, mash them with your hands to separate the skins and pits. Strain the mashed jujube flesh through a sieve to create a clear jujube liquid. Next, in a bowl, combine all the Yakbap sauce ingredients: soy sauce, cinnamon powder, brown sugar, white sugar, and sesame oil. Mix them well. Gently heat this mixture on low heat until the sugars are completely dissolved.
Step 4
Add the prepared jujube liquid mixture to the soaked glutinous rice and mix evenly. Let it soak for an additional 20 minutes to allow the flavors to penetrate the rice grains.
Step 5
Using jujube liquid enriches the Yakbap with a deep flavor and subtle sweetness. Instead of just using clear jujube water, if you boil and mash the jujubes, then strain them through a sieve to remove skins and pits, using all the flesh and liquid will result in a Yakbap with a richer, sweeter flavor profile, distinct from plain sugar. This step is a crucial secret to achieving the deep flavor of Yakbap!
Step 6
Add the prepared chestnuts, raisins, pine nuts, and the thoroughly cleaned ginkgo nuts to the Yakbap mixture. For the chestnuts, it’s best to cut them into bite-sized pieces before adding.
Step 7
Mix all the ingredients and seasonings evenly into the glutinous rice. Be careful not to let the ingredients clump together for a more appetizing Yakbap.
Step 8
Transfer all the Yakbap ingredients into the inner pot of your electric rice cooker. The amount of water is critical here! To ensure the rice cooks up fluffy and distinct, the optimal amount of water is just enough to barely cover the rice grains. Adding too much water can make the Yakbap mushy and affect its texture, so be mindful of this.
Step 9
Press the ‘White Rice’ cooking button on your electric rice cooker to start cooking the Yakbap. Now, all you need to do is wait for your delicious Yakbap to be ready! (You’ll hear the completion chime.)
Step 10
If, after the first cooking cycle, the Yakbap appears undercooked when you open the lid, don’t worry! Simply stir the Yakbap thoroughly with a rice paddle, then press the ‘Cook’ button again to let it cook for another cycle. (Starting the second cooking cycle!)
Step 11
Open the rice cooker lid after the second cooking cycle, and voila! Your delicious Yakbap is ready, with each grain of rice beautifully intact and glistening. Enjoy the delightful texture of the plump, distinct rice grains.
Step 12
Prepare the jujubes and pine nuts for garnishing the Yakbap. For the jujubes, remove the seeds and then roll them up before slicing them prettily. The pine nuts will add a nutty flavor and visual appeal.
Step 13
Transfer the steaming hot Yakbap into a mold (a square mold is recommended). Lining the mold with plastic wrap will prevent the Yakbap from sticking and make shaping much easier. Since the Yakbap will harden as it cools, it’s best to work quickly while it’s still hot.
Step 14
Cover the Yakbap in the mold with plastic wrap and press down firmly with your hands or a spatula to create a solid shape. Then, artfully arrange the pre-sliced rolled jujubes and pine nuts on top as a garnish.
Step 15
After placing the garnish, cover the Yakbap with plastic wrap again and gently press down using the mold to firm up the shape once more. This helps the Yakbap maintain a neat form without crumbling.
Step 16
Carefully invert the Yakbap mold to release the shaped Yakbap block. It should come out cleanly.
Step 17
Cut the Yakbap into desired serving pieces. To prevent the glutinous rice from sticking to the knife, lightly wet the blade with water before cutting; this will ensure clean cuts. Cut it into shapes as you would with regular rice cakes. (Cut into square pieces.)
Step 18
This Yakbap is packed with nutrients, providing a satisfying fullness with just one piece. It makes a wholesome and delicious snack or a meal replacement.
Step 19
Try wrapping your finished Yakbap attractively with plastic wrap. By gently pulling and wrapping the plastic, you can create a beautiful presentation, perfect for gifting. It’s also a popular item for entertaining guests or as a holiday gift.
