Yaksik – Korean Sweet Rice with Nuts and Dates Recipe
Yaksik is a sweet dish made from glutinous rice, nuts, and dried fruit, often served in Korea on holidays and at weddings. It has a caramel-like flavor thanks to a sauce made with honey and soy sauce, and its texture is similar to a soft, sticky fruit cake without the crust. It’s a dessert you cut into cubes and nibble with tea instead of cake.
Yaksik combines the chewy texture of glutinous rice with caramel-like sweetness and the crunch of nuts, creating a dessert that is both comforting and festive. It’s a traditional Korean treat often associated with celebrations, yet simple enough to make at home as an everyday sweet snack.
Chef's tips
Use good-quality glutinous rice, as regular rice will not give the right sticky texture. Don’t skip the soaking step – it ensures even cooking and the characteristic chewiness. When mixing the hot rice with the sauce, work quickly so the grains absorb the flavor evenly. Press the mixture firmly into the pan so the pieces hold their shape after cutting.
How to serve
Serve yaksik cut into small bite-sized squares on a platter, alongside a pot of hot green or jasmine tea. It also pairs well with lightly sweetened matcha latte or roasted barley tea. For a more festive presentation, garnish each piece with a single pine nut or a small piece of date on top.
Ingredients
- glutinous rice for sushi or special glutinous rice; requires soaking - 400 g
- water for cooking the rice - 450 ml
- dates pitted, chopped - 100 g
- raisins - 60 g
- walnuts roughly chopped - 80 g
- pine nuts optional - 20 g
- soy sauce light - 3 tablespoons
- honey - 4 tablespoons
- brown sugar - 3 tablespoons
- sesame oil - 1.5 tablespoons
- cinnamon ground - 0.5 teaspoons
- salt - 0.25 teaspoons
- vanilla optional, extract - 0.5 teaspoons
- vegetable oil for greasing the pan - 1 tablespoon
- water for soaking for soaking the rice - 800 ml
Preparation
- Put the glutinous rice into a bowl, cover with plenty of cold water and rinse thoroughly, changing the water several times until it is almost clear. Then cover the rice with fresh water (about 800 ml) and leave for at least 2 hours, preferably overnight.
- After soaking, drain the rice in a sieve and leave it for a few minutes to drain well.
- Cook the rice by steaming or in a heavy-bottomed pot: pour in 450 ml water, add the rice, cover and cook over low heat for about 15–20 minutes, until it absorbs the water and is soft and sticky. Remove from the heat and leave covered for another 10 minutes.
- While the rice is cooking, prepare the sauce: in a small saucepan mix the soy sauce, honey, brown sugar, sesame oil, cinnamon, salt, and vanilla. Heat over low heat, stirring, until the sugar dissolves and you get a smooth, thick sauce. Do not bring to a boil so the honey doesn’t burn.
- Cut the dates into strips or small cubes. Roughly chop the walnuts and leave the pine nuts whole. Rinse the raisins in warm water and pat dry.
- Transfer the hot, cooked rice to a large bowl. Add the sauce and mix thoroughly with a spoon or silicone spatula until all the grains are evenly coated. Then add the dates, raisins, walnuts, and pine nuts and mix again.
- Preheat the oven to 170°C (top and bottom heat). Grease a rectangular baking pan or ovenproof dish with vegetable oil.
- Transfer the rice mixture to the pan, smooth the top with a spoon, pressing down gently so there are no empty spaces. You can decorate the top with a few extra nuts or dates.
- Bake for about 25–30 minutes, until the top is slightly glossy and lightly browned around the edges. After removing from the oven, leave to cool completely at room temperature.
- When the yaksik is cool and set, cut it into squares or diamonds. Serve at room temperature or slightly chilled.
Storage
Yaksik dobrze się przechowuje – w lodówce wytrzyma do 5 dni, szczelnie owinięty. Można go też zamrozić w porcjach; po rozmrożeniu będzie nieco bardziej miękki, ale nadal smaczny.
