How to make sikhye with malt tea bag Chuseok holiday food
My sons really like sikhye. In the meantime, I used to eat what my mother made on holidays such as Chuseok and Lunar New Year. But now that my mom is getting older, she seems to be gaining strength. I've been a housewife for a long time, but I thought I couldn't keep getting this, so I challenged myself to make sikhye. I remembered Cha Seung-won making tea bags in an electric rice cooker at a boarding house in Spain last year, so I looked it up while I was at E-Mart last week. Oh! A product called Baedae* malt tea bag came into my radar network.^^ I made it half-believingly, but the result was more successful than I expected. I'll upload a picture of the process of making sikhye with malt tea bags that even beginners like me can easily make. Chuseok holiday is coming soon, so I think it fits well with the concept of Chuseok holiday food
4 serving
Within 999 minutes
은하계맘
Ingredients
  • instant rice
    2bowl
  • Water
    4.5L
  • Sugar
    suitably
  • Ginger
    3~4ea
Cooking Steps
STEP 1/6
I washed the rice without soaking it, put it in my pot, put the same amount of water, and made white rice in the electric rice cooker menu. For the texture of sikhye, it's important to cook the rice thoroughly. So cook rice right away without soaking it! If you cook rice in a pressure cooker, it's better not to boil it for a long time, right
STEP 2/6
I explained it in front of the rice turning with a malt tea bag, but the product manual said 4.5 liters of water. Just keep that in mind. I think you can add water according to the size of the rice cooker you use. Since I put in less water, I thought I could put in 4 tea bags, but I didn't want to leave it, so I just put all 6 of them in a coolly.^^
STEP 3/6
Put 6 malt tea bags in total, leave them warm, and wait for 4 to 8 hours. It's boring to keep waiting, so I think it'd be perfect to press the heat button before you go to bed at night and check it out early in the morning.
STEP 4/6
I waited for about 5 hours and the rice was floating.^^ The middle stage is very successful, right? Sikhye is done as long as it's cooked well. The color is not dark and it's pretty white.
STEP 5/6
Add sugar and simmer rice and water in a large pot. Add sugar to taste and simmer over high heat for 5 to 10 minutes. When you boil it with sugar, it boils up and it's easy to overflow. So it will be convenient to use a high pot like me. I was told to add sugar to your liking. Half a cup of sugar (paper cup) gives you a moderate sweetness. If you taste it when it's hot, it doesn't seem sweet enough, but if you cool it in the refrigerator and taste it again, the sugar level rises. So, don't put too much sugar!!
STEP 6/6
Bring to a boil over high heat. Why is it bubbling up like this much? Boil it for about 5 minutes, cool it down, put it in a water bottle, and store it in the refrigerator.
It is said that sikhye can become too black if malt residue is added. So don't squeeze the l-bag too tightly, just lift it with tongs and drain the water naturally, then take out the tea bag and throw it away. The tea bag that I chose was 100% barley. But I heard that some products have sugar in them. So make sure to check the ingredients of the tea bag you bought. If it contains sugar, you should reduce the amount of sugar. Store in the refrigerator for a long time!
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