Step 1

Rinse sweet rice several times and soak the rice in water for 10 minutes. Drain the rice and set aside.

Step 2

Cut the chestnut in halves or quarters depending on the size. Set them aside.

Step 3

Cut the flesh off of dried jujube to separate it from the seeds. Set the flesh on the side and collect the seeds. Put the seeds in a small pot and pour in 2 cups of water. Bring it to boil and simmer for 5 minutes. The water will become dark amber. Discard the jujube seeds and reserve the stock.

Step 4

Pour the jujube stock into an instant pot. Add soy sauce, dark soy sauce (if using), honey (or brown sugar), and cinnamon; stir well until combined.

Step 5

Add the rice, chestnut, and jujube flesh to the stock and mix well. Close the lid and set the instant pot to a rice setting (or 12 minutes on manual setting). Make sure to seal the vent.

Step 6

When cooking is done, move the vent to quick release and let the steam escape. Open the lid and add the pine nuts and pumpkin seeds (or other nuts and seeds of your choice). Drizzle sesame oil and gently toss everything well.

Step 7

Grease a 9-inch squire pan (or similar in size) with sesame oil. Put the rice mixture into the pan and press down with spatula or rice scoop. Let it sit on a wired rack to cool.

Step 8

When fully cooled, turn out the rice on a cutting board and cut into desired size bars. You can garnish with jujube flowers and more seeds as you wish.