Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 4 hours or overnight. Drain well before cooking.

Soak the dried jujubes in warm water for 20 minutes to soften. Remove pits and slice into thin strips. Soak raisins in warm water for 10 minutes and drain.

If using dried chestnuts, soak in warm water for 30 minutes, then drain and chop into small pieces. If using fresh or vacuum-packed chestnuts, simply chop them.

In a large pot, combine the drained rice with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until rice is partially cooked but still slightly firm.

While rice is cooking, prepare the sweetening mixture. In a small saucepan, combine honey, brown sugar, soy sauce, sesame oil, and a pinch of salt. Heat over low heat, stirring constantly until sugar dissolves completely. Remove from heat.

Once rice is partially cooked, add the jujube strips, raisins, chopped chestnuts, and pine nuts to the pot. Pour the honey-sugar mixture over the rice and stir gently but thoroughly to ensure even distribution.

Cover the pot again and continue cooking over very low heat for another 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The rice should become sticky and glossy, with all liquid absorbed.

When done, the yaksik should be shiny, sticky, and fragrant. Remove from heat and let it rest covered for 10 minutes.

Transfer to a serving dish or press into a rectangular pan and cut into squares. Serve warm or at room temperature.