Sweet Rice Honey Muffins
Quick answer
Yakbap muffins bake soaked glutinous rice that has been marinated for 20 minutes in a seasoning of soy sauce, dark brown sugar, honey, and sesame oil, then portioned into...
What makes this special
- Yakbap muffins feature a 20-minute soy and honey marinade for deep caramelization of the sweet rice.
- 20-minute marinade in soy, brown sugar and honey builds the caramel depth
- Shredded jujube lets juice seep between grains while chestnut adds crumbly bite
Key ingredients
Core cooking flow
- 1 Wash 220g glutinous rice, soak in plenty of water for 2 hours, then drain th...
- 2 Pit 30g jujubes and cut into 3 to 4mm strips, and cut 60g chestnuts into 1cm cubes.
- 3 Combine 230ml water, 12ml soy sauce, 45g dark brown sugar, 25g honey, and 10...
Yakbap muffins bake soaked glutinous rice that has been 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 provides a savory depth that folds into the brown sugar and honey to produce the dark, caramel-like sweetness that distinguishes traditional yakbap, while sesame oil amplifies the grain aroma throughout. Jujubes are sliced thin so their juices seep between the rice grains during baking, and the chestnut cubes provide a starchy, crumbly resistance against the sticky glutinous rice. Pine nuts placed on top release their oils as they roast, filling the oven with a nutty fragrance that deepens as the muffins brown. A 10-minute rest after removing them from the oven allows the residual heat to distribute evenly, so the glutinous rice firms into a clean shape that separates easily from the mold. The recipe reinterprets traditional yakshik as individual servings suited to a modern table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 220g glutinous rice, soak in plenty of water for 2 hours, then drain through a sieve until the water stops dripping.
- 2Prep
Pit 30g jujubes and cut into 3 to 4mm strips, and cut 60g chestnuts into 1cm cubes.
- 3Season
Combine 230ml water, 12ml soy sauce, 45g dark brown sugar, 25g honey, and 10ml sesame oil in a bowl and stir until the sugar dissolves completely to make the marinade.
- 4Season
Combine the drained glutinous rice with the chestnuts, jujubes, and marinade, mix well, and marinate for 20 minutes until the rice absorbs the seasoning.
- 5Prep
Line a muffin pan with paper, fill each cavity to 80 percent capacity with the marinated rice mixture, then place 3 to 4 pine nuts from 12g on top of each.
- 6Heat
Bake in a preheated 180C oven for 25 to 30 minutes, then turn off the oven and rest with the door closed for 10 more minutes to ensure the centers are fully cooked.
After the steps
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