Kim Dae-seok's Sweet Potato Syrup
A rich and delicate natural syrup made without any added sugar, using seasonal sweet potatoes, rice malt syrup, and glutinous rice cooked in an electric rice cooker through slow fermentation.
Ingredients needed 4 servings
Recipe
Cooking tips
- The skin of sweet potatoes is packed with nutrients—do not peel them. Wash thoroughly and use whole to preserve flavor and nutrition.
- Soak rice malt syrup in water for at least 30 minutes before grinding to ensure maximum release of fermented enzymes.
- Use a tightly woven cloth when straining—the juice may turn cloudy and grainy if a coarse bag is used due to sweet potato residue.
- During the final 30 minutes, viscosity increases rapidly; constant, careful stirring is essential to prevent scorching.
Recommended for
- Those who want to make a healthy, additive-free, natural traditional sweetener at home.
- People seeking a refined, deeply flavored homemade syrup to serve with rice cakes or desserts.
- Individuals aiming to successfully ferment traditional syrup using an electric rice cooker’s keep-warm function without failure.
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