Making sikhye, sweet pumpkin
Sweet sweet pumpkin sikhye, which is good for eating greasy food and relieving stomachs. Pretty bright yellow color and just the right amount of sweetness to make you feel good Sikhye is the best whenever you eat it's!!
6 serving
Within 999 minutes
가루씨
Ingredients
  • sweet pumpkin
    1ea
  • Sweet red bean paste
    500g
  • Water
    4L
  • Sticky rice
    3cup
  • Sugar
    350g
  • Ginger
    1piece
Video
Cooking Steps
STEP 1/16
Cut the pumpkin in half and remove the seeds from the middle. And cut it into eight equal pieces.
STEP 2/16
When steam rises in the steamer, add the sweet pumpkin and close the lid. Then, steam over medium heat for 13-15 minutes (when you poke it, until it goes in gently!!)
STEP 3/16
Add 1.5L of water to the malt, whisk gently several times, and soak for about 10 minutes.
STEP 4/16
Ten minutes later, a malt peel comes to mind. Take off the top part, squeeze it out, and throw it away.
STEP 5/16
Then strain the malt through a sieve. And press it with your hand and make sure to squeeze it.
STEP 6/16
Squeeze and pour 1.5L more water into the barely moist malt. Then, strain it through a sieve and squeeze out the malt as in the above process. And the third one is to add 1L and repeat this process.
STEP 7/16
It's not filtered water, but malt!! The first 1.5L, the second 1.5L, and the third 1L, so think of it as filtering a total of 4L of water.
Don't put all the water in at once. Divide it!! If you put it all in, all the ingredients in the malt won't come out.
Oh, by the way, the second and third ones don't have to be sung. Soak the first part for about 10 minutes.
STEP 8/16
If you skip it three times like this, about 3.6L of malt water comes out.
Please filter this one more time with a fine sieve or cotton cloth.
STEP 9/16
Peel the cooked sweet pumpkin and sieve it down.
STEP 10/16
Sweet pumpkin on rice cooked with glutinous rice
STEP 11/16
Add the malt water, please.
STEP 12/16
Gently when you put in malt!! It's because there's a white sediment that' If you put this in together, the taste will be rough and the color will come out murky...
STEP 13/16
Then, put the lid on the rice cooker, press the heat button, and let stand for about 6 hours. If you look at it in six hours, you'll see about 10 grains of rice floating. It's all fermented at that's.
STEP 14/16
Now add the fermented sikhye to the pot with sliced ginger and sugar, cover and bring to a boil over medium heat. (approximately until the foam boils up)
STEP 15/16
If you open the lid when it's boiling, you can see the white foam floating. This makes the color of sikhye murky, so please remove it all. Then, when you are done removing it, close the lid again, and boil over low heat for another 5 minutes.
STEP 16/16
Put the finished sikhye in a container and cool it down.
Cup = by paper cup. You'd better buy malt from a mill. That way, the taste comes out clean. Oh, by the way, just put the amount in the refrigerator for three days. It goes bad faster than you think. So I recommend that you put only as much as you want in the refrigerator, leave the rest in the freezer, and defrost it later~
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