Rinse and soak the Glutinous Rice in cold water for 30 minutes, then drain thoroughly.
Reserve a small handful of Pine Nuts for garnish, then pulse the remaining nuts in a food processor until they form a very fine meal and then a creamy paste—scrape down as needed to get a smooth, oily consistency.
Steam or simmer the soaked rice with about 1 cup of Water until fully cooked and soft (about 20–25 minutes). Allow the rice to cool slightly so it can be handled safely.
Transfer the cooked rice to a blender or food processor with about 3/4 cup of Water and blend until the rice becomes a very smooth, thick porridge-like paste. If needed, add a little more Water to reach a silky consistency.
Combine the rice paste and the pine-nut paste in a medium saucepan over low heat. Stir constantly and gently cook for 5–10 minutes until the mixture is hot and uniformly creamy—avoid boiling vigorously so it doesn’t scorch.
Season the porridge with a pinch of Sea Salt, tasting and adjusting to bring out the pine flavor without overpowering the delicate sweetness.
Lightly toast the reserved Pine Nuts in a dry skillet over medium-low heat until fragrant and just golden, watching carefully so they don't burn.
Thinly slice the Dried Jujubes and use them, along with the toasted pine nuts, to garnish individual bowls. Serve the jatjuk warm, with an extra drizzle of warmth from the pan if needed.
