Korean Sweet Rice Dessert (Yaksik) Recipe


Korean Sweet Rice Dessert (Yaksik) Recipe

How To Make Korean Sweet Rice Dessert (Yaksik)

This yaksik recipe, a traditional Korean dessert, is done more quickly in the pressure cooker. It has chestnuts, pine nuts, and jujube too.

Prep: 1 hr
Cook: 1 hr
Total: 2 hrs


  • 4 cup sweet rice
  • 2 cup water
  • 1 1⁄2 cup sugar, (or 1 1⁄2 cup dark brown sugar instead of regular sugar and honey)
  • 3 tbsp honey
  • 4 tbsp soy sauce
  • 4 tbsp sesame oil
  • 1⁄2 tsp salt
  • 1 tsp cinnamon powder, (optional)
  • 13 fl oz chestnuts , canned, (uncooked, or 1 1⁄2 cup / 375 ml peeled chestnuts)
  • 1 cup dried jujubes, (aka dried red dates)
  • 2 tbsp pine nuts


  1. Measure the sweet rice and soak in cold water for 1 hour (soak 5 hours if cooking in the microwave instead of a pressure cooker).

  2. Measure and prepare the pine nuts, chestnuts and jujubes. Drain the syrup from the canned chestnuts and set aside. Canned chestnuts work best but can also use uncooked peeled chestnuts.

  3. Wash the dried jujubes, making sure the dust in between the wrinkles are completely washed away. Dry them with a towel. If they are seeded, cut around the seed. If they are seedless, one less thing to do! Cut the flesh into small squares (½ inch) or strips.

  4. Save the seeds and make some jujube water by boiling and then simmering the seeds in 2 cups of water for 10 min.

  5. After the sweet rice has soaked for an hour, drain the water from the rice. Cook the rice in a pressure rice cooker by adding 2 cups of water and follow the instructions for cooking regular white rice.

  6. When the rice is cooked (the rice will be very sticky but should not be too mushy), add the sugar, soy sauce, sesame oil, salt and cinnamon powder. Mix the rice well but not too much because it will become too starchy. Stir only until the rice is evenly seasoned.
  7. Add the jujubes, chestnuts and pine nuts. Fold them into the rice.
  8. Put everything back in the pressure cooker and if there is a ‘steam’ option, steam for 20 minutes. If no ‘steam’ option, just choose the shortest rice cook time and cook it again.

  9. Fill a 8×8 cake pan with the Yaksik and let it cool. Once it’s cool to touch, cover it to keep it from drying.

  10. Cut it into small squares or ⅔-inch thick slices and serve or spoon them into cupcake cups or ramekins. Again, when it’s cooled, cover with some plastic wrap.


  • Sugar: 221g
  • :
  • Calcium: 20mg
  • Calories: 1169kcal
  • Carbohydrates: 279g
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 3g
  • Polyunsaturated Fat: 3g
  • Potassium: 227mg
  • Protein: 5g
  • Saturated Fat: 1g
  • Sodium: 2666mg
  • Vitamin A: 9IU
  • Vitamin C: 13mg
Nutrition Disclaimer
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