Korean Yak Bak - Sweet Rice Cake – a delicious recipe with sweet rice, brown sugar, soy sauce, sesame oil, cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, soak the sweet rice in water for 1 and 1/2 hours (90 mins). Wash then place in a large steamer. I purchased a steamer that has a mesh screen bottom. With the water boiling, keep the rice in the steamer for 30 minutes.
2
In a large glass or metal bowl, mix together the freshly steamed rice and the remaining ingredients. Transfer mixture back into the mesh steamer and steam for an additional 30 minutes.
3
Prepare glass pan with sesame oil (I just pour a teaspoon and spread with my fingers). Then pour the steamed mixture into and using the flat side of a spoon to press into the glass pan. Allow to cool and cut into squares and enjoy!
4
(I have seen many recipes that call for either honey or white sugar, but this is by far my favorite!)
1056
kcal
Calories
37
g
Fat
170
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups of sweet rice, 1 cup of dark brown sugar, 1/4 cup of soy sauce, 1/4 cup of sesame oil, and more.
Yes, Korean Yak Bak - Sweet Rice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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