Yaksik

• Sweet glutinous rice (chapssal) 500g (about 2 1/2 cups dry)

  The heart of the cake — short, sticky grains that steam into a chewy slab. Substitute: None — regular rice cannot make yaksik.

  How to choose: Look for short-grain sweet rice labelled glutinous or chapssal; long-grain rice will not stick together.

  How to prepare: Rinse until the water runs clear, then soak in cold water for at least 6 hours or overnight, and drain.

  Required
• Honey 100g (about 1/3 cup)

  The main sweetener — gives the cake its amber colour and floral note. Substitute: Rice syrup (yeot), same weight, for a milder sweetness.

  How to choose: A mild, runny honey; strong dark honey will overpower the rice.

  How to prepare: Measure out.

  Required
• Brown sugar 60g (about 1/4 cup packed)

  Deepens the honey sweetness and the golden colour. Substitute: Light brown sugar, same weight.

  How to choose: Soft brown sugar that crumbles easily, not hard lumps.

  How to prepare: Measure out.

  Required
• Soy sauce, regular 45ml (3 tablespoons)

  A small amount for colour and a savoury back-note — the cake is sweet, not salty. Substitute: Tamari, same amount.

  How to choose: Regular brewed soy sauce; dark soy sauce would stain the rice too dark.

  How to prepare: Measure out.

  Required
• Sesame oil 30ml (2 tablespoons)

  Fragrance and shine — brushed on the cake and mixed through the rice. Substitute: None — the sesame scent is part of the dish.

  How to choose: Toasted sesame oil, dark amber and fragrant.

  How to prepare: Measure out.

  Required
• Chestnuts, peeled 40g (about 6, peeled)

  Soft, sweet nuggets scattered through the cake. Substitute: Cooked sweet potato cubes, same weight.

  How to choose: Plump, heavy chestnuts with no mould; vacuum-packed peeled chestnuts work well.

  How to prepare: If whole, cut in half.

  Optional
• Dried jujubes (daechu) 40g (about 8)

  Chewy, date-like fruit — the classic red jewel in yaksik. Substitute: Pitted dried dates, same weight.

  How to choose: Large, dark-red, slightly soft jujubes; hard pale ones are old.

  How to prepare: Remove the pits and cut into strips.

  Required
• Pine nuts 30g (about 3 tablespoons)

  Buttery crunch on top and through the rice. Substitute: Slivered almonds, same weight.

  How to choose: Pale, plump nuts; taste one — stale pine nuts turn bitter.

  How to prepare: Leave whole.

  Optional
• Walnuts 20g (about 6 halves)

  A second nut for texture and richness. Substitute: Pecans, same weight.

  How to choose: Fresh, pale walnuts with no rancid smell.

  How to prepare: Chop roughly.

  Optional
• Sesame seeds 10g (about 1 tablespoon)

  Toasted seeds folded through for a nutty finish. Substitute: Black sesame seeds, same weight.

  How to choose: White sesame seeds, dry and fresh-smelling.

  How to prepare: Toast in a dry pan for 1 minute until fragrant.

  Optional
• Water, for steaming 250ml (1 cup)

  Steam in the pot below the rice — it does not go into the cake. Substitute: None.

  How to choose: Plain tap water.

  How to prepare: Measure out.

  Required

Estimated cost: Low — about $1–2 per serving at home (USD)

info True yaksik is steamed, never boiled, so the grains stay whole and chewy — the honey-soy glaze gives it its amber colour, not caramelised sugar.

Execution Methodology & Culinary Technique

1. 1

   Soak the Rice

   6 Hours (Soaking, Passive) Room temperature, about 20°C (68°F)

   Rinse the glutinous rice in several changes of cold water until the water runs clear, then cover with cold water and soak for at least 6 hours or overnight. Drain thoroughly in a sieve — the rice should feel plump and the grains should crack easily between your nails.

   Soak the night before you plan to cook; the long soak is the only slow part of this yaksik recipe.

   Done when: Grains are swollen, opaque white and crush easily — no hard, glassy centre remains.

2. 2

   Mix the Honey Glaze

   5 Mins No heat — room temperature, about 20°C (68°F)

   Whisk the honey, brown sugar, soy sauce and 15 ml (1 tablespoon) of the sesame oil in a bowl until the sugar dissolves. Toss the drained rice with the chestnuts, jujubes, pine nuts, walnuts and sesame seeds, then pour over the glaze and mix until every grain is coated amber.

   Warm the honey for 10 seconds in the microwave if it is too thick to whisk — it should flow like syrup.

   Done when: Every grain is glossy and amber; the nuts and fruit are evenly spread, not clumped.

3. 3

   Steam the Cake

   60 Mins Steaming at 100°C (212°F)

   Pack the rice firmly into the cloth-lined pan, pressing it flat so it steams into one slab. Set the pan over boiling water, cover tightly, and steam for 60 minutes, topping up the water below if it runs low. The rice should be fully tender and sticky.

   Press the rice down firmly before steaming — loose rice steams into a crumbly pile instead of a sliceable cake.

   Done when: The rice is translucent, tender all the way through and sticks together when pressed.

4. 4

   Press and Set

   10 Mins Rest warm, about 60°C (140°F)

   Lift the cake out, brush the top with the remaining 15 ml (1 tablespoon) of sesame oil, and press it flat once more with a spatula. Let it rest for 10 minutes so the slab firms up enough to cut cleanly.

   Brush the sesame oil on while the cake is hot — it soaks in and gives the top its shine.

   Done when: The slab holds its shape when lifted and the top is glossy.

5. 5

   Cut and Serve

   5 Mins Serve warm or at room temperature, about 20–60°C (68–140°F)

   Cut the slab into 8 squares with a lightly oiled knife and arrange on a plate. Serve warm or at room temperature with tea — yaksik is at its best the day it is made, while the top is still glossy.

   Oil the knife lightly between cuts so the sticky rice does not drag and tear the squares.

   Done when: Clean squares with visible chestnut and jujube pieces, chewy and fragrant.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Manganese and B vitamins (glutinous rice), vitamin C (jujube), vitamin E and magnesium (pine nuts, walnuts, sesame). Nutrition is estimated.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA sweet, chewy snack at about 403 kcal a serving — enjoy one square with tea rather than several at once.
• ChildrenChildren love the chewy sweetness, but the nuts and jujube pieces are a choking risk for very young children — serve small, soft pieces and supervise.
• ElderlySoft and easy to chew once steamed, but the nuts and dried fruit can be hard — serve a small piece and check it is tender.
• Pregnant womenSweet and high in sugar, so keep to a small piece on an occasional basis; the rice is fully cooked and the dish is safe.
• Breastfeeding womenA good energy snack while breastfeeding, but the sugar is high — one square with tea is plenty at a time.
• AthletesA handy energy-dense snack at about 403 kcal a serving, with some healthy fats from the nuts.
• Weight gainAn energy-rich festive cake — useful for adding calories, and easy to eat in small squares through the day.
• Weight lossSweet and calorie-dense, so keep the portion to one small square and balance the rest of the day.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesHigh in sugar and starchy carbs, so keep the portion small and occasional; ask your clinician about a suitable serving.
• High blood pressureAbout 315 mg of sodium a serving, which is moderate; the sugar is the bigger concern — ask your clinician.
• Kidney diseaseLow in protein and moderate in potassium; a small piece is usually fine — ask your clinician about your limits.
• GoutGlutinous rice and honey are low in purines; the sugar is the main concern — ask your clinician.
• Stomach issuesChewy and starchy, so it can sit heavily on a sensitive stomach — eat a small piece slowly. Ask your clinician about your triggers.
• Cardiovascular diseaseThe nuts add healthy fats, but the sugar and calories are high — keep it an occasional small treat. Ask your clinician.
• Fatty liverHigh in sugar and starchy carbs, so keep portions small and occasional. Ask your clinician.
• Food allergiesContains sesame, tree nuts (pine nuts, walnuts) and soy (soy sauce) and gluten from the soy sauce. Free from egg, milk, peanut, fish and wheat flour.
• Special therapeutic dietsFits a vegetarian diet; ask your clinician or dietitian before adapting it for a low-sugar or gluten-free plan.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool completely, then wrap the slab tightly in cling film or store squares in an airtight container.

In the fridge

3–4 days, chilled. The cake firms up when cold — steam briefly to soften it again.

In the freezer

Up to 1 month, wrapped well in portions.

How to reheat

Steam for 5 minutes until soft and warm, reaching 74°C (165°F) at the centre.

Freezing recommended

Yes — it freezes well in portions and steams back to soft.

Signs it has spoiled

Sour smell, mould spots, or a slimy surface — discard.