Yaksik (Korean Sweet Rice Cake)

Ingredients

• Glutinous rice (2 cups, rinsed and soaked for 2 hours)
• Water (2 cups (for cooking rice) + additional for soaking)
• Brown sugar (1/2 cup)
• Soy sauce (2 tablespoons)
• Sesame oil (2 tablespoons)
• Cinnamon powder (1 teaspoon)
• Salt (1/4 teaspoon)
• Dried dates (1/2 cup, chopped)
• Dried cranberries (1/2 cup)
• Pine nuts (1/4 cup)

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for 2 hours, then drain.
2. In a large pot, add the soaked rice and 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover, allowing it to simmer for 20 minutes, or until the rice is cooked and sticky.
3. While the rice is cooking, in a small saucepan, combine the brown sugar, soy sauce, sesame oil, cinnamon powder, and salt. Cook over low heat, stirring often, until the sugar has dissolved and the mixture is well combined.
4. Once the rice is cooked, transfer it to the saucepan with the sauce mixture. Stir well to ensure the rice is evenly coated with the sweet sauce.
5. Add the chopped dried dates, dried cranberries, and pine nuts to the rice mixture. Gently fold them in until evenly distributed.
6. Transfer the yaksik mixture to a greased baking dish (approximately 8x8 inches) and press it down firmly to compact the mixture.
7. Allow the yaksik to cool completely at room temperature. Once cooled, cut it into small squares or rectangles for serving.
8. Serve the yaksik as a sweet treat or dessert, and enjoy the delightful blend of textures and flavors.