Old pumpkin sikhye
It is said that a cup of sikhye after eating is good for digestion. It is a food culture that contains the wisdom of ancestors when you feel comfortable drinking sikhye even after eating greasy food on holidays. However, if you feel burdened by the sweetness of sikhye, let's make sikhye using old pumpkins. It is better for digestion, and sugar and caliro can also be lower than ordinary Sikhye, so it is 2 trillion won per stone.
6 serving
Within 90 minutes
CJ 제일제당
Ingredients
  • malt oil
    300g
  • Water
    3.5L
  • an old pumpkin
    800g
  • Xylose sugar
    150g
  • a sun-dried salt
    5g
Cooking Steps
STEP 1/5
Pour water into the malt and soak it for about an hour. Peel the old pumpkin, remove the seeds, and slice it thinly.
STEP 2/5
Strain the soaked malt through a sieve and boil it in a pot with clean sikhye. Boil over medium heat and scoop the foam with a ladle.
STEP 3/5
When the bubbles become frequent, add the old pumpkin, boil it until it is softened, hang it with a mixer, and heat it again.
STEP 4/5
When the contents of the pot boil, add white snow sweetri xylose sugar and bay salt and remove from heat.
STEP 5/5
After cooling down, garnish with jujube or pine nuts depending on the glass.
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