Sikhye! We can't leave it out as a holiday food..Cheap sweet pum
Pumpkin sikhye is more sweet pumpkin than old pumpkin!! That way, the yellow color is pretty and the taste is more savory? Sweet pumpkin has its own soft savory taste, so my family likes pumpkin sikhye more than just sikhye. It's hard to get old pumpkins in this season, and they're a little expensive, so it's perfect if you use sweet pumpkin. ^^ We also serve sikhye or sujeonggwa at the memorial service table, and sweet pumpkin sikhye always takes over on Chuseok. I made it this time because the malt was a little old, but the response was so good that I ordered a new 2kg of malt Hahaha If you make sikhye when you have cold rice left, it'll be a good drink. Just a little bit If you add your hand, you can make a luxury drink with pumpkin sikhye, so try it. From now on, I'll start with the simplest and most formula-like pumpkin sikhye recipe^^
6 serving
Within 999 minutes
쉬운언니
Ingredients
  • malt oil
    1kg
  • sweet pumpkin
    1.2kg
  • instant rice
    2bowl
  • Ginger
    6piece
  • Sugar
    1cup
Cooking Steps
STEP 1/8
Add all 1kg of malt to 5 liters of water and knead until the sweet water is drained out of the water for about 10 minutes.
Then filter out the top shell and set aside the water so that the sediment does not dry up. (You should leave it for more than 30 minutes.)
STEP 2/8
Remove the sweet pumpkin from the microwave for 8 minutes, peel it, and scratch it with a washing spoon.
STEP 3/8
Cut the sweet pumpkin into small pieces so that it cooks quickly
STEP 4/8
In the meantime, pour the well-soaked malt into the rice bowl so that the sediment doesn't go in, put in 2 bowls of rice, and let it cool for 8 hours
Boil the pumpkin in the remaining malt water and let it simmer.
STEP 5/8
When the pumpkins are well boiled, strain them into a strainer. I added too little water and filtered it thickly, but it's better to put it down thinner than the picture.
STEP 6/8
If you open the rice bowl after 8 hours, the rice grains will be floating. You can boil the well-mature rice grains together or strain them, so add them to your liking^^
STEP 7/8
I tend to get too thick when the pumpkin is added, so I boiled the rice with dried and fermented water, pumpkin, ginger, and a cup of sugar.
STEP 8/8
It would be better to put the sikhye boiled with salt in the refrigerator and take it out and float one or two pine nuts when you drink it, right
Don't pour more than 5 liters of water into 1kg of malt. The sweet taste of malt has become less sweet, so Sikhye doesn't have a strong taste. When you first put in malt and remove the casting mixture, you have to gently knead it for a long time to make the taste stronger.^^
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