Make sticky rice with 2 cups of sticky rice. The rice for sikhye is cooked with less water. You can steam glutinous rice, but I just hold less water and cook it gently.

Put 3 liters of water in the rice cooker for sikhye.

Put malt in a pillowcase.

Rub vigorously so that white water comes out. I make malt water separately, sink it, and soak the bag in a rice cooker without throwing away the sediment underneath.

Put malt water in the rice cooker, put the bag in the rice cooker, and gently dissolve the sticky rice that has been cooked with your hands to remove the lump

Put the bag in the rice cooker.

Put the malt pouch in the rice cooker and press down for about 5 minutes. Never leave it for too long. I'll do it for 5 minutes to keep it warm. It takes a long time if you keep it warm from the beginning, but if you press the fat for about 5 minutes and heat it up, the cooling time will be faster.

Cook for 5 minutes and keep it warm. Let stand for five to six hours until the rice grains float.

When it's cooled for about 5 hours, the rice grains start to float, so you can think of about 10 rice grains.

Remove the malt pouch.

Pour 1 liter of water into the fermented malt bag and squeeze it to remove the remaining malt.

There's white water.

Make 4 liters of fermented water in a rice cooker and malt water that has been re-mixed. Stir well so that the taste is evenly mixed.

To make regular sikhye and beet sikhye, divide by 2 liters and pour each into a pot.

Cut the beat into small pieces.

Put the cut bits in the broth pack.

Leave one pot as it is, and put a stock pack with beets in the other.

Add 9 tablespoons of sugar each. The amount of sugar is adjusted according to your taste.

Bring to a boil for 5 to 10 minutes.

Remove the foam that floats.

It's regular sikhye.

It's beat sikhye with a beat.

Cool it down and put it in a bottle. Two bottles came out like this. It doesn't taste like a beet or smell, but it only gives off a fine color.

Regular sikhye and beat sikhye are done.