Sweet Rice Honey Muffins
Yakbap muffins bake soaked glutinous rice marinated for 20 minutes in a seasoning of soy sauce, dark brown sugar, honey, and sesame oil, then portioned into muffin cups with sliced jujubes and diced chestnuts before going into a 180-degree oven. The soy sauce adds a savory depth that merges with the brown sugar and honey into the dark caramel-like sweetness characteristic of traditional yakbap, while sesame oil amplifies the grain aroma. Jujubes are sliced thin so their sweet juices seep between the rice grains, and the chestnut cubes provide a starchy, crumbly contrast against the sticky glutinous rice. Pine nuts placed on top release their oils during baking, filling the kitchen with a nutty fragrance, and a 10-minute rest after the oven firms each muffin into a clean, self-contained shape.
Adjust Servings
Instructions
- 1
Rinse glutinous rice, soak for 2 hours, then drain well.
- 2
Pit and slice jujubes, then dice chestnuts into small cubes.
- 3
Mix water, soy sauce, brown sugar, honey, and sesame oil to make seasoning liquid.
- 4
Combine rice, chestnuts, and jujubes with the liquid and marinate for 20 minutes.
- 5
Line muffin cups, divide the mixture, and top with pine nuts.
- 6
Bake at 180C for 25-30 minutes, rest for 10 minutes, then remove.
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