Sikhye is a fermented rice drink that was originally served only during the winter but is now served year round. You may have tried the traditional version of this rice punch, but how about this delicious winter twist! You can enjoy it chilled with ice or blended.
I crafted this recipe in 2020 for my winter newsletter and finally am able to share it here!
Sweet Squash Rice Punch – 단호박 식혜
Sikhye
Equipment
- Rice Cooker
Ingredients
- 2 liters Water
- 110 grams Dry Malt Barley Powder (엿기름가루)
- 120 grams White Sugar
- 300 grams Kabocha Squash
Cooked Rice Ingredients
- 100 grams Cooked White Rice (백미)
- 100 ml Water
Instructions
- Mix together the first measure of dry malt barley powder and water.
- Let it sit for 4+ hours until it separates. There will be sediment on the bottom.
- Add the water to the washed, soaked and drained rice and then cook it on the normal setting. Once the rice is done, add the separated liquid. Do not let the sediment on the bottom pour into the rice.
- Place the drained liquid with the rice into the rice cooker and turn on warm. Let it warm for 5 hours to overnight.
- After letting it ferment, drain the liquid from the rice and then add one spoon of the cooked rice back into the liquid.
- Wash, cut, and peel the squash. After, steam the squash until you can easily poke a fork through it.
- Add the squash to a blender.
- Add some of the rice liquid to the blender with the squash to make it easier to blend until completely smooth.
- Pour the blended squash into the rice liquid and mix.
- Put the liquid in a pot and onto the stove turn on the heat and add the sugar.
- Let it simmer for 10 minutes.
- After let it cool and then serve cold or blend with ice to make a frozen drink.
Learn more about the ingredients used in this recipe:
Kabocha Squash 단호박 (dan-ho-bak)
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