Pressure Cooker Yakbap (Sweet Glutinous Rice) with Chestnuts

Ingredients

• Pour water over 3 cups (paper cups) of glutinous rice at 11 at night and drain it at 7 in the morning to thoroughly soak it in water (more than 7 hours is good).
• If the dried jujubes are too hard, blanch them briefly in boiling water (3 cups, paper cups), slice the flesh off around the pits, and boil the jujube pits in the water again; cool and use as the cooking water for yakbap.

Steps

1. 

   First, I measured the glutinous rice with 1 measuring cup, which is 500 ml. In paper cups, it is 3 cups.

   I will explain using paper cups so it is not confusing.

   I poured water over 3 cups of glutinous rice (paper cups) at 11 at night and drained it at 7 in the morning.

   You need to soak it thoroughly in water so the yakbap turns out soft; more than 7 hours is good.

   

   Rinse the soaked rice cleanly and drain the water completely. You must drain the water thoroughly so the rice does not turn mushy when following the recipe.

2. 

   The ones rolling around in the fridge after ancestral rites were too hard, so I blanched them briefly in boiling water.

   If you cook the dried jujubes too much, they become mushy after the rice is done, so just cook until the hardness is gone.

   I added 3 cups of water (paper cups) and boiled it; put the jujube pits back into this water after slicing off the flesh, boil, and let cool.

   Do not throw it away, as you will pour it in as the cooking water for yakbap.

   

   Slice the flesh off the jujubes around the pits and cut into thin strips, cut the chestnuts into 4, and use the rest as they are.

3. 

   Put the soaked glutinous rice into the pressure cooker and add the cooking liquid ingredients: brown sugar, soy sauce, toasted sesame oil, and ground cinnamon, then stir evenly.

4. 

   Add the prepared secondary ingredients—chestnuts, dried jujubes, raisins, and sunflower seeds—and stir again.

5. 

   This is the cooled water boiled with the jujube pits added back in.

6. 

   You need to pour in less water than the initial amount of glutinous rice; if you poured in 3 cups of glutinous rice (paper cups), about 2 cups of water should do.

   I poured a bit more than that, so it turned out a little soft.

   Mine is a standard pressure cooker, so it is used on a gas stove.

   Once the cooker weight starts moving over high heat, quickly reduce to low heat and leave it for about 10 minutes,

   then turn off the heat and wait until the pressure releases.

7. 

   Stir the finished rice evenly so the seasoned liquid is well distributed, then let it cool. You can shape the cooled rice in molds.

   I did not have molds, so I pressed it firmly into mini foil pans and small plates to shape it.

   

   It does not look quite as pretty as store-bought, but it is quite good to eat.

   Next time, I should try adding caramel sauce to make the color darker.

Ppunwife's tips

• Drain the soaked rice thoroughly so that the rice does not become mushy when following the measured amounts.
• If you overcook the jujubes, they will turn mushy once the rice is done, so just blanch them enough to take away the hardness.
• Once the rice is done, mixing in about a tablespoon of toasted sesame oil before scooping it out adds more gloss.
• If you want it sweeter or more seasoned, you can add 1 tbsp of sugar or adjust with more soy sauce or salt.

FAQ

Tags