STEP 1/12
First, you have to dissolve malt in water to make white malt water.
STEP 2/12
Put malt in a cloth and knead it well so that the milky water falls out.
STEP 3/12
Add 5L of water at a time and do not do it at once, but if you pour new water again, malt water comes out, so you can squeeze the malt water by pouring new water about three times out of the total amount of water.
STEP 4/12
I use white water after sinking it.
STEP 5/12
In the meantime, I'm steaming pumpkins. I used sweet pumpkin. There are a variety of sweet pumpkin dishes, but pumpkin sikhye is also possible with sweet pumpkin instead of old pumpkin.
STEP 6/12
Steam sweet pumpkin and remove the skin and seeds.
STEP 7/12
And I make Godubap.
STEP 8/12
Even if you don't steam it, you can use the sushi function with a regular electric rice cooker or make rice with less water.
STEP 9/12
Now pour malt into the rice balls. For Sikhye rice grains to float well, malt is important. Rice should be cooked well with hard-boiled rice, but it's the role of malt! The malt water only fills the stomach with water
STEP 10/12
The key to pumpkin sikhye is to float rice grains!!Pour the malt into the rice balls, add 2 spoons of sugar, and keep it warm for 8 hours to complete Sikhye. If Dongdong's rice grains stand up well, Sikhye is complete. If you do this, it'sikhye
STEP 11/12
Grind the steamed sweet pumpkin and mix it together to boil.
STEP 12/12
Grind the pumpkin finely and boil the ground pumpkin in the sikhye to complete the pumpkin sikhye!!! It's not that hard to make pumpkin sikhye if you only know how to choose malt.
The most important thing about how to make pumpkin sikhye is to choose malt. If you fail to choose malt, you fail to make pumpkin sikhye. You have to choose malt that doesn't have much white powder.