Kim Yong-ja
It is a common belief that honey has the power to heal and soothe the body. Since honey is used in this dessert to sweeten the rice, it is called a medicinal food, which is the literal translation of the word yaksik.
To make it much more delectable as a dessert, I used a lot more fruit and less rice as a binding agent. It is essential to use a non-stick pot. If cooked in a regular pot, rice will brown and stick to the bottom.
INGREDIENTS (serves 4)
16-18 chestnuts, soaked in water overnight
16 whole dried red dates (small)
1 cup sweet/ gluntinous rice
1 2/3 cup water
2 heaping tablespoons honey
4 tablespoons dark brown sugar
1/2 teaspoon cinnamon powder
1/4 cup pine nuts
1. Peel both the outer shell and the inner skin of the chestnuts. Cut the large chestnuts in half but leave the small ones whole. Steam the chestnuts for 9-10 minutes to partially cook them.
2. While the chestnuts are cooking, prepare the dates. Make a long slit and turn the knife around the seed as close as possible. Discard the seed and split the peel in half. Repeat the procedure to prepare rest of the dates.
3. Cook the rice with water. When it boils vigorously, remove the lid. Sprinkle chestnuts and dates on top and mix. Make sure the chestnuts and dates are well distributed. Cover the lid. Lower the heat and cook 7-8 minutes more.