Yakbap (Sweet Rice with Nuts and Dried Fruits)

Soak 2 cups of glutinous rice for 30 minutes.

Peel the flesh off 5 jujubes, remove the seeds, and slice them into strips.

Cut 5 fresh chestnuts into quarters.

Pour the soaked glutinous rice into the rice cooker.

Add a small piece of cinnamon, 200mL of water, and 4 tablespoons of brown sugar.

Add 4 tablespoons of soy sauce and two pinches of salt.

Add 3 tablespoons of cowpeas, 2 tablespoons of pumpkin seeds, 1 tablespoon of raisins, the sliced jujubes, and the chestnuts into the rice cooker and mix well.

Press the cook button on the rice cooker to finish the Yakbap.

Pour the finished Yakbap directly into a square tray and mix evenly.

Pour 1 tablespoon of sesame oil over the rice and mix well.

Lightly brush the surface of the rice with sesame oil, shape it, and top with 2 tablespoons of pine nuts and the remaining 5 jujubes for garnish.

Cover with plastic wrap and refrigerate for 40 minutes to set.

Take the Yakbap out of the refrigerator and cut it into bite-sized pieces.

Line a container with plastic wrap, arrange the Yakbap pieces one by one, brushing with sesame oil as you stack them to finish.