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.
Ingredients needed 6 servings
Recipe
Cooking tips
- After making sikhye, clean the electric rice cooker thoroughly. Residual barley malt can cause the next batch of rice to ferment.
- To have rice grains floating, keep the rice grains separately in cold water and add them just before eating.
- If even a little bit of kabocha squash skin gets in, the sikhye color will become cloudy, so completely remove the green skin to achieve a clear golden hue.
- If barley malt sediment mixes in, the liquid will become thick and unpleasant, so be sure to use only the clear top liquid.
Recommended for
- Those looking for a refined beverage to serve guests on holidays or special occasions.
- Those who want to enjoy healthy sweetness from natural ingredients instead of store-bought drinks.
- Those who want to make traditional sikhye without fail.
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