When you peel the wrapper back, yaksik looks nothing like a cupcake as we know it. That’s because it’s not really a cake. It’s sticky rice!
Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Total Time3 hrs
Servings: 29 cupcakes
Jujube Tea Ingredients
- 4 1/2 cups water
- about 1 cup jujubes dried red dates, washed
- 2 cups jujube tea from above
- 2 cups water
- 1 1/2 cups brown sugar
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons sesame oil
- 2 teaspoons cinnamon
- 4 1/2 cups sweet glutinous rice soaked in water overnight
- 30 roasted chestnuts quartered
- 40 jujubes dried red dates, seeded and thinly sliced
- 2 ounces pine nuts
Molasses Buttercream Ingredients
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 teaspoons blackstrap molasses
- 1/2 teaspoon salt
Jujube Tea Instructions
Fill a 1 1/2 quart pot about 80% full of water (If you use a larger pot, you'll just need more jujubes and you'll end up with more tea that you can then drink).
Float the jujubes on top of the water. They should cover the whole surface of the water in a single layer.
Bring to a boil over high heat.
Once boiling, turn down heat to medium-low and simmer, slightly covered, until most of the jujubes are plump (about one hour).
With an wooden spoon, press jujubes gently against the side of the pot and pop the flesh out. Simmer for another 30 minutes.
Strain the jujubes out of the jujube tea and discard.
In a small sauce pan, bring tea, water, brown sugar, soy sauce, sesame oil, and cinnamon to a boil, stirring until brown sugar is fully dissolved - just a few minutes.
Remove from heat.
Drain soaked sweet rice and put in the bowl of a rice cooker.
Top with chestnuts, jujubes, and pine nuts.
Pour sauce on top and turn on white rice setting. My rice cooker required two full white rice cycles to cook the yaksik - this may differ with different models of rice cookers. You'll know the yaksik is done when the rice is sticky and there isn't much liquid.
Stir thoroughly, transfer to greased cupcake liners in cupcake tins. Putting the liners in cupcake tins helps the "cupcakes" hold their shape. You may want to double wrap the liners or use silicone liners to prevent the liners from looking too oily and deformed.
Cool to room temperature.
Molasses Buttercream Instructions
In a medium-sized mixing bowl, beat butter until light and fluffy (about 3 minutes on high speed).
Mix in powdered sugar a little bit at a time.
Mix in molasses and salt.
Pipe on cooled cupcakes.
Calories: 276kcal | Carbohydrates: 45g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 108mg | Sugar: 19g | Vitamin A: 200IU | Vitamin C: 3.7mg | Calcium: 21mg | Iron: 0.5mg