Korean Sweet Rice Cake with Jujubes, Chestnuts and Pine Nuts

What you need

• 600 g (3 cups) glutinous rice, also sold as sweet rice
• 80 g (3 oz) dried jujubes
• 150 g (5 oz) peeled cooked chestnuts, halved if large
• 30 g (1/4 cup) pine nuts
• 150 g (3/4 cup packed) dark brown sugar
• 2 tbsp soy sauce
• 3 tbsp toasted sesame oil, plus a little for the pan
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until the water runs nearly clear. Soak in cold water for at least 4 hours, or overnight, then drain well.

2. 2

   Rinse the jujubes. Cut the flesh away from the stones and slice it into thin strips.

3. 3

   Simmer the stones in 200 ml of water for 10 min, then strain and keep the liquid.

4. 4

   Line a steamer basket with damp cheesecloth and spread the drained rice in an even layer. Steam over boiling water until the grains are tender and translucent, about 40 min. Top up the water in the pot if it runs low.

5. 5

   Stir the sugar, soy sauce, sesame oil, honey, cinnamon, salt and 100 ml of the jujube liquid together in a large bowl until the sugar dissolves.

6. 6

   Tip the hot rice into the bowl and fold it through with a spatula until evenly coated. Add the jujubes, chestnuts and half of the pine nuts, then fold again.

7. 7

   Cover the bowl and leave for 15 min so the rice absorbs the seasoning.

8. 8

   Return the mixture to the cloth-lined steamer and steam for another 40 min, until glossy, dark brown and chewy.

9. 9

   Brush a 20 cm (8 in) square pan with a little sesame oil. Press the hot rice firmly into it and scatter the remaining pine nuts on top.

10. 10

    Cool completely, at least 1 hour, covered. Cut into 12 squares.

Imported from kimchimari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.