15chestnuts(about 120 g, 4.2 ounces) – skin peeled and cut into 3 or 4 smaller pieces (I used frozen ones, which are available from a Korean grocery store. You can use fresh ones if you can get them. A tinned version is also available from Korean grocery stores.)
10pitted dried jujubered dates – rinsed and halved
Decoration (number of required ingredients will vary depending on the size of each bar piece.)
2 to 3pitted dried jujube, rinsed and cut vertically one corner and roll it up. thinly sliced
Put the sweet rice into the rice cooker pot and rinse it with cold running water a couple of times (until the water is clear). Drain the water.
Add the cooking water and the seasoning sauce into the rice cooker pot and mix them well.
Add the nuts and fruit on top. Make sure these are evenly spread in the pot.
Set the “multi steam” function for 35 mins and cook. - This is based on my cuckoo rice cooker setting.
Once it’s all cooked, gently stir and mix around the rice, dried fruit and nuts with a rice scoop. Put them into a medium sized square or rectangle mould. (I just used a pyrex container. You can also use a baking mould.) Cool down for 20 to 30 mins in the mould.
Tip the mould over the cutting board and get the Yaksik out. Decorate Yaksik with pine nuts and sliced jujube with a large gap in between. (Decoration is optional. Imagine the cutting by size first to allow enough room for decoration and cutting. If you're making smaller ones, you will have to decorate more.)
Slice the Yaksik into your preferred size.
Serve. For Yaksik that are not for immediate consumption, wrap them individually with food wrap, store them in a container and keep it in the fridge (for a few days) or freezer (up to a few months).
1 cup* = 180 ml (using rice measuring cup). This is equivalent to 3/4 standard measuring cup.