Modu Recipe
Modu Recipe

Kim Dae-seok's Kabocha Sikhye

Strain the syrup twice to remove impurities, then blend boiled kabocha squash for a clean, richly sweet traditional kabocha squash syrup.

Ingredients needed 10 servings

Recipe

Cooking tips

  • If any sediment from the barley malt powder mixes in, the syrup will turn dull and overly thick—always use only the clear top layer.
  • Pre-microwaving the pumpkin makes it much easier to slice and peel.
  • A small amount of salt enhances the natural sweetness of the pumpkin, making it deeper and richer.

Recommended for

  • Those who want to make a natural-sweet holiday drink without artificial sweeteners.
  • People curious about the expert technique for fermenting syrup so that rice grains float perfectly.

Shop ingredients on Coupang(Ad)

kabocha squashbarley malt powdershort-grain riceglutinous ricejujube

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