Yakbap (Sweetened Rice with Dried Fruits & Nuts)

Jessica Yoon's avatar
Jessica Yoon


  • 2
    cups sweet rice
  • 10
    dried jujubes
  • 6-7
    dried jujubes
  • 2
    teaspoons pine nuts
  • 6-7
  • 1/2
    cup brown sugar
  • 2
    teaspoons sesame oil
  • 1 1/2
    tablespoons honey
  • 1/2
    teaspoon cinnamon
  • 1 1/2
    teaspoons soy sauce
  • 3
    tablespoons prepared jujube paste
  • 2
    tablespoons raisins


Wash 2 cups sweet rice and soak in a generous amount of water for at least 5 hours or overnight then drain well. Prepare a steamer basket by lining it with a wet cheesecloth. Let the excess cloth hang over the edge. Place the sweet rice on top of the cheesecloth. Cover the sweet rice with the cheesecloth, place the steamer basket lid on top. Place on top of a pot with at least 4 inches of water inside. Turn the heat on high. Set a timer for 30-35 minutes. When the steam starts to release vigorously through the sides of the lid (about 8-10 minutes after the heat was turned on), reduce heat to medium. If you don't have a steamer basket you can use a rice cooker instead. To make yakbap with a rice cooker, skip this step. Follow the rest of the instructions and add 1 1/2 cups water to the sweet rice along with the seasonings. Cook on "white rice" mode.
Make the jujube paste. Steep 10 dried jujubes in hot water for 5 minutes. Drain then remove the seeds using a pairing knife. Use a mini food processor to finely chop the jujubes. Set aside until needed.
Remove the seeds of 6-7 dried jujubes and cut into swirls and slivers.
Cut the brown tips off 2 teaspoons pine nuts.
Cut 6-7 chestnuts into quarters.
When the sweet rice has finished steaming for 30-35 minutes, transfer to a large bowl. While the rice is still hot, add 1/2 cup brown sugar. Use a wooden spatula to mix well. Next add 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, 3 tablespoons prepared jujube paste, 1 1/2 tablespoons honey, and 1/2 teaspoon cinnamon to the sweet rice and mix.
Fold in 2 tablespoons raisins, the slivered jujubes, the quartered chestnuts, and the prepared pine nuts. Line the steamer basket with the cheesecloth again. Wrap the edges of the cloth over the top of the mixture. Place the lid on top. Turn heat on high and steam for about 20 minutes or until the sweet rice has cooked through.
Line a quarter sheet pan or 8x8 inch square baking tin with plastic wrap.
When the rice has finished cooking, remove from heat and place inside the prepared pan. Press the mixture down firmly to make sure everything sticks together. Decorate with the reserved jujube swirls. Cover and let cool for at least 15 minutes.
Cut into individual portions. Eat immediately or wrap each portion in plastic wrap or parchment paper. Store in the refrigerator for 1 week or in the freezer for up to 6 months. Reheat before eating.
Jessica Yoon's avatar
Let's make yakbap! This rice cake is made with sweet rice (aka sticky rice) and is seasoned with jujubes, brown sugar, honey, soy sauce, and a little cinnamon.