Nutrient-Rich & Sweet Pumpkin Sikhye Recipe
Fall in love with healthy pumpkin sikhye, packed with nutritious goodness.
The vibrant yellow hue of pumpkin has beautifully infused this traditional Korean sweet rice drink, transforming it into a healthy and refreshingly delicious pumpkin sikhye. Enjoy its delightful color and cooling taste.
Ingredients for Sikhye
- 500g malted barley powder
- 1 small pumpkin (kabocha squash)
- 2 cups glutinous rice
- 2 cups sugar (adjust to taste)
Cooking Instructions
Step 1
First, place all 500g of the malted barley powder into a clean bowl.
Step 2
Add 4L of water to the malted barley powder, enough to submerge it, and let it soak for about 1 hour. This allows the flavors and aromas to fully develop.
Step 3
Using a fine-mesh sieve, strain the soaked malted barley water. Ensure you strain thoroughly to minimize any residual solids.
Step 4
Gently rub the strained malted barley water with your hands. This action helps to break down the starches, creating a milky and flavorful base for your sikhye.
Step 5
Let the mixture sit for another 2 hours. This extended steeping time allows the malted barley to release its full essence, filling your kitchen with a sweet aroma.
Step 6
After 2 hours, sediment will settle at the bottom. Carefully decant only the clear liquid from the top, leaving the sediment behind. Using only the clear liquid is key to achieving a transparent and beautiful colored sikhye, as the sediment can make it cloudy and prevent the rice from floating properly.
Step 7
To avoid mixing in the sediment, slowly pour off the clear liquid. Using a spoon or ladle to carefully transfer it will help you leave most of the sediment behind.
Step 8
For the sikhye, it’s best to use fluffy, well-cooked rice. Leftover cooked rice can work, but using glutinous rice will yield sikhye with perfectly plump and distinct rice grains. Avoid cooking the rice too mushy.
Step 9
Add the fluffy cooked rice to the clear malted barley liquid you prepared and mix them together thoroughly.
Step 10
Transfer the mixture of rice and malted barley liquid into a rice cooker with a ‘keep warm’ function or another insulated container set to ‘keep warm.’ Maintaining a temperature around 60-70°C (140-158°F) is ideal for fermentation.
Step 11
After approximately 4 hours, you should see the rice grains floating to the surface. This indicates that the fermentation process, or saccharification, is complete and your sikhye is ready for the next step.
Step 12
Wash the pumpkin thoroughly, cut it in half, and scoop out the seeds and pulp. Since you’ll be using the skin, ensure the outside is cleaned well.
Step 13
Steam the prepared pumpkin in a steamer or microwave until tender. Placing the pumpkin with the skin-side up will help retain moisture for a more delicious result. Peel off the skin while it’s still warm.
Step 14
Transfer the peeled pumpkin into a blender and puree until smooth. Blend until you achieve a velvety consistency with no lumps.
Step 15
Now, pour the fermented sikhye liquid into a pot. Add the smoothly pureed pumpkin from the blender.
Step 16
Add the measured 2 cups of sugar and stir well to combine. You can adjust the amount of sugar based on your preference for sweetness. You can also substitute honey or corn syrup for sugar.
Step 17
Mix the pumpkin and sugar in the pot, then begin to simmer over medium heat. Stir continuously with a spatula to prevent sticking to the bottom.
Step 18
As the sikhye simmers, skim off any foam that rises to the surface. Removing the foam will result in a clearer and cleaner tasting sikhye. Use a ladle to regularly remove any foam that appears.
Step 19
Your delicious pumpkin sikhye, boasting a beautiful yellow hue, is now complete! The sweetness of the pumpkin and the subtle flavor of the malted barley create a unique and delightful taste.
Step 20
Once the sikhye has cooled completely, pour it into a clean container, cover, and store in the refrigerator. It’s best enjoyed chilled.
