Easy Rice Cooker Yakbap (Sweet Glutinous Rice) with Nuts
Simple yakbap made in a rice cooker by cooking glutinous rice with mixed nuts and a cinnamon sauce.
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 is made conveniently in a rice cooker just like everyday rice, rather than using a steamer. The chewy texture of glutinous rice blends harmoniously with nutty nuts and the fragrant aroma of cinnamon. It is wonderful for holiday spreads, as a hearty everyday nutritious snack, or packaged as gifts.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Glutinous rice3 cups
- Nuts2 cups
Yakbap sauce
- Water1 1/2 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Salt1/2 tsp
- Dark brown sugar2/3 cup
- Ground cinnamon1/2 tbsp
- Toasted sesame oil2 tbsp
- Toasted sesame seeds2 tbsp
- Wash the glutinous rice clean, pour in enough water to submerge it generously, and soak for at least 1 hour.
- You can also use chestnuts or jujubes.
Steps
Prepare the ingredients
Today's yakbap ingredients are truly simple.
3 cups glutinous rice, 2 cups nuts, and 2 tsp ground cinnamon.
You can also use chestnuts or jujubes.
Related post on the blog (Korean)blog.naver.com/ppunwife/223569300326If you prepared chestnuts or jujubes, you can refer to my previous yakbap recipe for how to prep them and infuse jujube water.
Soak the glutinous rice
Wash the glutinous rice clean, pour in enough water to submerge it generously, and soak for at least 1 hour.
After soaking, drain the glutinous rice in a sieve to remove the moisture.
Make the yakbap sauce
Now make the yakbap sauce.
Mix 1 1/2 cups water, 3 tbsp regular soy sauce (jin-ganjang), 1/2 tsp salt, and 2/3 cup dark brown sugar.
Cook the yakbap
Pour the soaked glutinous rice, nuts, and the mixed yakbap sauce all into the rice cooker...
When cooking yakbap, the right amount of water is just enough to barely cover the glutinous rice.
If there is enough water to submerge the nuts on top, the rice will turn out soggy and mushy.
Add 1/2 tbsp ground cinnamon and mix evenly.
It is completely fine if the ground cinnamon floats around without dissolving in the water.
Now simply press cook just as you normally cook rice.
Once the rice is done cooking, add 2 tbsp toasted sesame oil and 2 tbsp toasted sesame seeds and mix evenly.
Once the intense heat has subsided, pack the yakbap firmly into a mold to shape it, then cut into your desired size or shape.
Complete
Today I made yakbap in an all-time simple way using only glutinous rice and nuts.
Even without jujubes or chestnuts, the crunch of various nuts is delightful.
It makes a wonderful gift when neatly wrapped individually.
If you have leftover glutinous rice or extra nuts lying around, using them in yakbap makes an excellent snack.
Ppunwife's tips
- When cooking yakbap, the right amount of water is just enough to barely cover the glutinous rice. If there is enough water to submerge the nuts on top, the rice will turn out soggy and mushy.
- It is completely fine if the ground cinnamon floats around without dissolving in the water.
FAQ
How much water should I add so it doesn't turn out soggy?
An amount that barely covers the soaked glutinous rice is just right; if it submerges the nuts resting on top, the rice may turn out mushy.
How long should the glutinous rice soak before cooking?
After washing it clean, submerge it in plenty of water to soak for at least 1 hour, then drain in a sieve to remove excess moisture.
Is it okay if the ground cinnamon floats without fully dissolving in the sauce?
Even if the ground cinnamon floats on the surface of the water, it causes no issues during cooking, so you can go ahead and press cook.
Can I add chestnuts or jujubes in addition to nuts?
Yes, depending on your preference, you can also add chestnuts or prepped jujubes as additional ingredients.
