A dessert filled with health-promoting ingredients like jujube, chestnuts, and pine nuts. This version uses a pressure cooker and can be done quicker than most traditional recipes.
After the sweet rice has soaked for an hour, drain the water from the rice. Cook the rice in a pressure rice cooker by adding 2 cups of water (use 1/2 cup of the jujube water from earlier if you can) and follow the instructions for cooking regular white rice. If you don’t have a pressure cooker, you can cook the rice in the microwave – add about 1 cup of water and cook on high for 10 minutes.
You are ready to serve Yaksik now (or later). Fill a 8×8 cake pan with the Yaksik and let it cool. Once it’s cool to touch, cover it to keep it from drying. Cut it into small squares or 2/3 in thick slices and serve. You can also spoon them into cupcake cups or ramekins. Again, when it’s cooled, cover with some plastic wrap.