Korean Sweet Glutinous Rice

Rinse 2 cups glutinous rice until the water runs mostly clear, soak it for 2 hours, and drain it well. Wait until the steamer is producing full steam, keep the heat at medium, and steam the rice for 25 minutes. Remove the pits from 8 jujubes and slice the fruit thinly. Cut 100 g chestnuts into bite-size pieces and reserve a small pinch from 2 tbsp pine nuts for the garnish. In a small pot, combine 2 tbsp soy sauce, 3 tbsp honey, 1 tbsp sesame oil, and 1/2 tsp ground cinnamon. Warm the mixture over low heat only until the honey loosens, without bringing it to a hard boil. Pour this syrup over the hot steamed rice before adding the solid ingredients. Fold with a rice paddle in cutting motions until the grains look evenly glossy and amber, then add the jujubes, chestnuts, and remaining pine nuts. Transfer the mixture to a mold or heatproof bowl and level the top with light pressure instead of compacting it. When steam returns, set the heat to medium and give the seasoned rice a 12-minute second steaming. Let the yakbap cool for about 10 minutes to firm, lightly coat the knife with a trace of sesame oil, cut clean portions, and add the reserved pine nuts.