Sweet Sticky Rice Dessert with Nuts

Rinse the sweet sticky rice thoroughly until the water runs clear. Soak the rice in plenty of cold water for at least 2 hours, or preferably overnight. Drain well before use.

Remove the seeds from the dried jujubes and cut them into thin strips. If using fresh chestnuts, peel and cut them into bite-sized pieces. If using frozen, thaw them first.

In a small bowl, whisk together the brown sugar, dark soy sauce, sesame oil, and salt with 150ml of water until the sugar is fully dissolved. This is your seasoning sauce.

In a large mixing bowl, combine the drained sweet rice, prepared jujubes, chestnuts, and pine nuts. Pour the seasoning sauce over the mixture and toss gently to ensure everything is evenly coated.

Transfer the mixture to a heatproof dish or a steamer-safe bowl. Place the dish into a steamer basket over boiling water. Steam for about 45-50 minutes, or until the rice is tender and chewy.

Once cooked, carefully remove the dish from the steamer. Gently mix the rice to evenly distribute the ingredients. Press the warm Yaksik firmly into a greased square or rectangular mold. Sprinkle with toasted sesame seeds.

Let the Yaksik cool completely at room temperature, then chill in the refrigerator for at least 1 hour. Once firm, unmold and cut into desired shapes (squares or diamonds) to serve.