​
Korean rice cake / Yakshik
Prep Time:
-
Cook Time:
40 Minutes
Serves:
4 Servings
Level:
Intermediate
About the Recipe
Yakshik is Korean celebratory (mochi rice cake) tteuk and snack.
The recipe here an easy-lazy version but it works just fine.
And who wants the difficult version these days anyways.
Tip: I like to freeze them individually and defrost them to have them as snack
(bake/toast lightly in the oven / microwave oven to enjoy them warm)
Ingredients
600cc of mochi rice soaked for 3 hrs and drained thoroughly
1Tbs Cinnamon powder
*3Tbs Soy sauce
*1/2Tbs Sesame oil
*1Cup Dark brown sugar
ingredient 6
ingredient 7
1Tbs Pine seed as needed
1/2 cup or more Chestnut (I used ore cooked chestnut, or steamed ones or you can omit but definitely yummier with it)
5-7 Dried Jujube
Preparation
Step 1
Wash mochi rice and soak for 3 hours and drain thoroughly
Step 2
Add sugar, sesame oil and soy sauce to a bowl and add water until it combines to be 560cc/ml
Step 3
Add mixture from 2 to the rice cooker with mochi rice and cinnamon powder.
Step 4
Cook using the rice cooker as usual
Step 5
When the mochi rice is done, line a cake pan with saran wrap or oil well with sesame oil and mix in chestnut and cooked mochi rice into it. Garnish with pine nuts and dried sliced jujube and wrap the pan tightly (with saran wrap) and let it cool. Slice and enjoy.