Sweet Rice with Nuts and Jujubes
[Vegan]

For the Rice:

1. Rinse the glutinous rice twice in a sieve under cold water. Soak the glutinous rice in a large bowl of cold water for 5 hours. 

Make the Jujube Paste:

1. In a small pot, combine the jujubes and 2 cups (16 fl oz/480 ml) water and bring to a boil over high heat. Once boiling, reduce the heat to medium and boil until the water reduces to 4 tablespoons, stirring as needed. Push the jujubes through a sieve into a bowl, crushing the jujubes and removing the seeds. Set aside.
2. Set up a steamer and bring the water to a boil.
3. Line a steamer basket with a fine cloth, spread the soaked rice in the basket, and then set it over the boiling water. Cover and steam for 40 minutes. 

 Make the Yaksik:

1. Peel the chestnuts and cut each chestnut into 6 pieces. Remove the seeds from the jujubes and quarter them.
2. In a large bowl, combine the steamed rice with 4 tablespoons of the jujube paste, the soy sauce, brown sugar, and sesame oil and mix with a wooden spoon or spatula until uniform, taking care to not clump or crush the rice grains. Once well incorporated, gently fold in the chestnuts and jujubes and mix until uniform.
3. Set up the steamer again. Spread the rice mixture in an 8-inch (20 cm) square baking dish and set in the steamer basket. Cover and steam over high heat for 1 hour. 

To Serve:

1. Sprinkle the dessert evenly with cinnamon and pine nuts. Cut into 2-inch (5 cm) squares to serve.