Ttukdak Hyung's Rice Cooker Sweet Pumpkin Sikhye
A healthful traditional beverage made by fermenting ginger and malt in a rice cooker's keep-warm function, then adding microwave-steamed sweet pumpkin.
Ingredients needed 6 servings
Recipe
Cooking tips
- Do not open the rice cooker during the keep-warm period to maintain a constant temperature so the rice grains ferment and enzymes extract properly.
- For a smoother texture, strain the sweet pumpkin mixture through a sieve or blend thoroughly with a blender before mixing into the sikhye.
Recommended for
- Anyone who wants to make traditional sweet pumpkin sikhye at home to enjoy cold, sweet, and refreshingly during holidays or any day.
- Those who want to cleverly make traditional drinks using a rice cooker without the tedious process of boiling and stirring malt water over a stove.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Kabocha Sikhye
- Ttukdak Hyung's Danhobak Sikhye
- Yoon Yi-ryeon's Kabocha Squash Sikhye
- Ttukdak Hyung's Rice Cooker Sikhye
- Kim Dae-seok's Sweet Pumpkin Makgeolli Bread
- Seonkyoung Longest's Kabocha Chocolate Cake
- Maeil Matna Sweet Pumpkin Porridge
- Maeil Matna Sweet Pumpkin Glutinous Rice Pancakes
- Okjubu's Pumpkin Cream Tteokbokki
- Okjubu's Pumpkin Creamtteokbokki
