Ttukdak Hyung's Danhobak Sikhye

Name: Ttukdak Hyung's Danhobak Sikhye
Cook time: 330 min
Total time: 330 min
Yield: 4 servings
Cuisine: Korean
Ingredients: malt powder, as needed; 1 bowl of cooked rice; sugar, to taste; 1 kabocha squash

A cool and sweet traditional beverage made by mixing mashed steamed sweet pumpkin into basic sikhye, which is fermented rice with malt water over a long period.

5 hr 30 min Difficulty Normal Snacks & desserts Danhobak Sikhye collection

Main ingredients

malt powderkabocha squashsugarcooked rice

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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.

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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.

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Quick recipe

Cooking tips

The leftover solids after squeezing out the malt water are completely drained of sweetness, so discard them without hesitation.
If you want the rich sweetness that coats your mouth like commercial danhobak sikhye, you need to add much more sugar (about twice as much) than you might think.
Drink the finished sikhye with thin ice crystals floating by slightly freezing it in the freezer for a more refreshing and cool experience.

Recommended for

Those who want to experience a deeply flavorful traditional beverage made by hand at home.
Those looking for a traditional dessert that combines the healthy and soft sweetness of kabocha squash.
Those preparing a refreshing wellness drink to share with family during holidays or special occasions.

Yoon Yi-ryeon's Kabocha Squash Sikhye

A luxurious golden sikhye made by fermenting fluffy rice in rich barley malt water steeped in lukewarm water, then blending in steamed kabocha squash and boiling.

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Kim Dae-seok's Kabocha Songpyeon

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Ttukdak Hyung's Sweet Pumpkin Injeolmi

A special rice cake dish made by steaming sweet pumpkin and glutinous rice in a rice cooker, pounding it with a mortar, and coating it with soft castella powder.

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Ttukdak Hyung's Danhobak Sikhye

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