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Instant Pot Yaksik - Korean Sweet Sticky Rice

Instant Pot Yaksik - Korean Sticky Rice Dessert

Instant Pot Yaksik (Korean Sticky Rice Dessert) recipe that comes out perfectly soft and chewy. A perfect balance of sweet, salty and nutty!

Course Dessert
Cuisine Korean
Keyword easy, gluten free, sweet and salty
KoreanCategory Bap (밥)
Prep Time 1 hour
Cook Time 8 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 497 kcal
Author Jin Joo Lee

Ingredients

  • 2 cups sweet rice sticky rice or glutinous rice
  • 1 cup water
  • 1/2 cup light brown sugar up to 2/3 cup
  • 2 Tbsp soy sauce (jin ganjang)
  • 2 Tbsp sesame oil
  • 1/2 cup dried jujube dates (Daechu)
  • 1 Tbsp pine nuts
  • 13 oz chesnuts Korean canned in syrup

Instructions

  1. Rinse and soak sweet sticky rice (chapssal) in water for at least 1 hr up to even 5 or 6 hrs. The more you soak, the softer your rice will be.
  2. Prepare jujube dates by rinsing under water and then with a knife, cut lengthwise to separate flesh from the pit. Cut flesh into smaller pieces like so.
  3. Open the canned chestnuts and drain. Discard the syrup. Cut chestnuts into quarters.
  4. Drain sticky rice and let it drain for few minutes.
  5. Add sesame oil to Instant Pot and coat the bottom.
  6. Add drained sweet rice.
  7. Add soy sauce, sugar and water. Stir a few times to mix everything.
  8. Add chestnuts, jujube and pine nuts.
  9. Close the cover and set 8 minutes at Low Pressure.
  10. Natural release (which takes about 20 min or so).
  11. Using a large wooden spoon, mix the cooked sticky rice so that everything is evenly mixed. You will find that when you first open, the rice looks a little paler than how it looks in my finished pictures. Make sure you mix the bottom parts because they will be the darkest. Once everything is mixed, it will get darker in a few minutes.
  12. Serve warm as is or put it in a cupcake mold like I did. For a more traditional style, pour the content into a bread pan and then line the top with plastic wrap. Then press everything down gently with your hands to mold it into a bread like shape. Let it cool and then cut into thick slices and serve.

Recipe Notes

Nutrition Facts
Instant Pot Yaksik - Korean Sticky Rice Dessert
Amount Per Serving
Calories 497 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 313mg 13%
Potassium 476mg 14%
Total Carbohydrates 102g 34%
Dietary Fiber 1g 4%
Sugars 18g
Protein 5g 10%
Vitamin A 0.3%
Vitamin C 33%
Calcium 4.8%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.