Chewy Pressure Cooker Yakbap (Sweet Glutinous Rice)
Chewy Yakbap steamed in a pressure cooker with jujube seed infused water and a dark brown sugar seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This Yakbap gets its lovely color and deep flavor from jujube seed infused water combined with thoroughly dissolved dark brown sugar sauce. After soaking the glutinous rice well, you can easily make it at home using a pressure cooker. Its chewy texture and sweet, savory balance make it wonderful as a holiday treat or a homemade gift.
- Servings
- about 6–8 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Glutinous rice4 cups
- Peeled chestnuts13 (canned chestnuts also work)
- Dried jujubes15
- Raisins2 tbsp
- Sunflower seeds2 tbsp
Sauce
- Regular soy sauce (jin-ganjang)5 tbsp
- Toasted sesame oil3 tbsp
- Ground cinnamon1 tsp
- Salt0.5 tsp
- Dark brown sugar1 cup (8 tbsp)
Cooking liquid
- Jujube seed infused water2 cups
- Soak the glutinous rice thoroughly; even if you are short on time, soak it for at least 5 hours.
- Chestnuts and dried jujubes are all you really need, but feel free to use any nuts you have on hand.
Steps
First, soak the glutinous rice thoroughly.
I washed mine at night, soaked it in water, and drained it at dawn.
Even if you are short on time, soak it for at least 5 hours.
Drain the soaked glutinous rice in a strainer to remove excess moisture.
First, roll-cut the dried jujubes to remove the seeds. Put the jujube seeds in about 2 cups and a half of water and boil.
After boiling for about 10 minutes, it reduces to about 2 cups.
You need 2 cups of cooking water, so do not boil it down any further.
Mix the sauce ingredients in the listed amounts and heat on the stovetop or in the microwave so the dark brown sugar dissolves completely.
If you cook the rice without dissolving the dark brown sugar, it will settle to the bottom of the pot, and when you mix the rice later, the jujubes and other ingredients may get mashed and look messy.
Cut the peeled chestnuts into 2 or 3 pieces to a suitable size, and slice the carved jujube flesh into bite-sized strips.
I made this Yakbap in a standard stovetop pressure cooker, the old-fashioned kind.
Add the soaked glutinous rice, pour in the prepared sauce liquid, and let it sit briefly so the flavors soak into the rice.
I left it for about 30 minutes while doing other chores.
Add the chestnuts, jujubes, sunflower seeds, raisins, and other ingredients, then mix evenly.
If your dried jujubes are already quite soft, leave them out here. The same goes for other nuts.
Since this is steamed in a pressure cooker, they can turn mushy and lose their shape.
You can always fold them in after the rice is fully cooked.
Once all the ingredients are in, close the pressure cooker lid and turn the heat to high.
When the cooker's weight jiggles and rattles, lower the heat to low, let it cook for about 8 to 10 minutes, then turn off the heat and leave it until the pressure releases completely.
I turned off the heat at 8 minutes, and the rice was cooked through without getting mushy.
You may need to adjust the timing depending on your cooker's performance.
These are the molds I used today to shape the Yakbap.
You can use whatever you have at home.
You need to pack the Yakbap into the mold while it is still hot and let it cool completely so it holds its shape.
Here, I lined a square airtight container with plastic wrap, placed the Yakbap inside, and pressed it down firmly.
This is the Yakbap made using the molds.
If you wrap each piece individually in plastic wrap, it makes a wonderful gift.
Ppunwife's tips
- If you cook the rice without dissolving the dark brown sugar, it will settle to the bottom of the pot, and when you mix the rice later, the jujubes and other ingredients may get mashed and look messy.
- You need to pack the Yakbap into the mold while it is still hot and let it cool completely so it holds its shape.
FAQ
Why do I need to dissolve the dark brown sugar sauce before adding it?
If you cook with undissolved sugar, it settles to the bottom of the pot. When you mix the rice later, soft ingredients like jujubes can get crushed or the seasoning may not distribute evenly.
How can I prevent the jujubes and nuts from becoming too mushy?
If the jujubes are already fairly soft, do not cook them in the pressure cooker; fold them in after the rice is completely done to keep their shape intact.
Is there a trick to getting Yakbap to hold its shape neatly?
While the rice is still hot, pack it firmly into a mold or a plastic-wrap-lined container and let it cool completely. It will hold its shape cleanly.
Can I use canned chestnuts instead of fresh peeled chestnuts?
Yes, using commercially canned chestnuts instead of fresh peeled chestnuts works completely fine.
