Wash 3 cups of glutinous rice and soak for 1 hour.

Soak 15 jujubes in water to remove dust.

Chop 1/2 cup walnuts and prepare 1/2 cup raisins and 1 tsp cinnamon powder.

Cut 6–7 chestnuts into small pieces.

Peel and slice 10 jujubes thinly, and roughly chop the remaining 5.

Boil water with roughly chopped jujubes and their seeds to create jujube-infused water.

Strain the jujube water and set aside.

Drain soaked rice and place it in a rice cooker.

Add 140g brown sugar, 6 tbsp soy sauce, 2 tbsp honey, 1 tsp cinnamon powder, 4 tbsp sesame oil, and a pinch of salt to the rice.

Add chopped chestnuts, walnuts, sliced jujubes, and raisins to the rice cooker.

Pour 350ml of jujube water and additional water to reach 400ml total.

Mix all ingredients well and cook on the 'mixed grain' mode for 40 minutes.