Main ingredients 🥩
malt powderkabocha squashsugarcooked rice
Ttukdak Hyung's Danhobak Sikhye
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.
🙋 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.
Ingredients needed 🛒4 servings
- malt powder, as needed
- 1 bowl of cooked rice
- sugar, to taste
- 1 kabocha squash
Recipe 🍳
- Strain the malt powder through a sieve, rinsing with water four times while pressing firmly to extract the malt water.
- Pour the extracted malt water into a cooking container with one bowl of cooked rice, then heat on the lowest setting without boiling for 5 hours to ferment the rice grains.
- When the rice grains float and are fully fermented, add sugar to taste and mix to complete a basic sikhye base.
- Cut the kabocha squash in half, remove the seeds and peel, then steam until fully tender.
- Put the steamed kabocha in a bowl and mash smoothly, then add to the finished sikhye base and mix evenly without lumps.
- Bring the sikhye mixed with kabocha to a boil, then cool completely and place in the freezer to slightly freeze before serving.
- Knead malt powder in water four times and squeeze to make concentrated malt water.
- Add rice to malt water and heat on the lowest setting for 5 hours to ferment, then mix in sugar.
- Mash steamed kabocha until smooth, mix into sikhye, boil once, then chill and freeze lightly.
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.
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