Sweet Sticky Rice Cake

• portionen: SERVES 4
• gesamtzeit: 7 hours

Zutaten

1 ¼ cups (250 g) uncooked glutinous rice

2 or 3 dried jujubes

¼ cup (25 g) walnut halves

1 tablespoon pine nuts

½ cup packed (100 g) brown sugar

2 tablespoons yangjo ganjang

1 ½ tablespoons honey

1 ½ tablespoons toasted sesame oil, plus more for the pan

8 raw chestnuts, peeled and quartered

Anweisungen

Rinse the glutinous rice three times in cold water, then place in a bowl of fresh cold water and refrigerate for 6 hours.

One hour before the rice is done, Preheat the oven to 250°F (120°C).

Trim the tops and bottoms of the jujubes. Using a sharp knife, make an incision from the top to the bottom of the jujube flesh and remove the seed. You should be left with a sheet of seedless jujube; repeat with each jujube.

Using a rolling pin, press the jujube sheets until they are flat and very thin. Roll each sheet into a tight spiral, then thinly slice each roll crosswise. Place the jujube strips on a baking sheet, then dry in the oven with the door slightly open for 30 minutes.

Drain the rice and set aside.

In a dry pan, lightly toast the walnuts over medium heat, stirring continuously, until the nuts are fragrant, about 3 minutes.

Remove the walnuts from the pan and let cool slightly.

Meanwhile, add the pine nuts to the pan and toast over low heat, stirring, for about 3 minutes.

Remove from the heat.

Coarsely chop the toasted walnuts.

Reserve 10 or so pine nuts for garnish.

In a small bowl, combine the brown sugar, ganjang, honey, sesame oil, and ⅓ cup plus 1 tablespoon (100 ml) water and mix until the sugar has completely dissolved.

Coat a straight-sided 9-inch (23 cm) round pan with a thin layer of sesame oil.

In a pressure cooker, mix together the soaked rice, chestnuts, toasted pine nuts, and ganjang mixture.

If you are using an electric pressure cooker, cook the rice using the multigrain rice function. If using a gas-powered pressure cooker, cook on the high- heat setting until the vent rings, then reduce the heat to low and cook for 13 minutes more; remove from the heat and let rest for 15 minutes.

When the rice is done, transfer it to a bowl and mix in the chopped toasted walnuts, then, while it is still warm, press the rice mixture into the prepared pan and let cool completely.

To serve, remove the yakbap from the pan and cut it into wedges. Top each with some of the jujube strips and reserved pine nuts.

Notizen

From ‘Jang’ by Mingoo Kang