Pumpkin sikhye tutorial — separate creator
A different cook's public tutorial for the same dish; quantities differ, so use the amounts in our written recipe.
Official cooking video · 랑가의 키친 · YOUTUBEKorean Sweet Pumpkin Sikhye Rice Punch (About 6 Cups)
A pumpkin variation of Korean sikhye: cooked rice is steeped in malted-barley water, then blended steamed squash is added and boiled. Unlike plain sikhye, it has a squash flavor and color.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Wrap 100 g malted barley in clean cheesecloth, soak in 1.5 L water for about 1 hour, then squeeze out the malt liquid.
- 02
Let the malt liquid settle for about 1 hour; carefully transfer only the clear upper liquid to a clean container.
- 03
Place 200 g cooked sticky rice, clear malt liquid and 6 g sugar in a clean rice cooker. Keep on warm for about 4 hours and check for floating rice grains; do not extend the warm hold unnecessarily.
- 04
Meanwhile wash and deseed the squash, steam until fully tender (about 10 minutes in the source), cool enough to handle, peel and blend 250 g flesh with 100 ml water.
- 05
Transfer the sweetened rice liquid to a pot, mix in the squash purée and remaining 94 g sugar, bring it to a boil and boil evenly for 5 minutes.
- 06
Divide into clean shallow containers, cool promptly and refrigerate at 4°C or below within 2 hours. Serve cold in approximately six cups.
- 07
Keep refrigerated and consume within 3 days as advised by the source. Do not leave at room temperature or keep warm for prolonged periods.
Helpful source links
Before you cook
Malted barley contains gluten. Use sanitized utensils, follow the source's roughly 4-hour warm steeping, then promptly boil the mixture thoroughly. Cool quickly; refrigerate within 2 hours at 4°C or below and consume within 3 days. No medical benefit or sterilization is claimed.
Allergens: 보리(글루텐)
Image & source credits
These illustrations stand in for food photos.
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