Sweet and Smooth Sweet Pumpkin Sikhye
Homemade Sweet Pumpkin Sikhye Recipe: Easy with a Rice Cooker, Perfect for Post-Holiday Dessert!
Sikhye, a traditional Korean beverage, is a delightful dessert and digestive aid enjoyed after hearty meals during holidays or feasts. It’s made by fermenting rice with malted barley powder, which develops a unique sweetness and aroma. Adding ginger or citron juice can further enhance its flavor. This recipe introduces an incredibly easy way to make sikhye, especially convenient for post-holiday digestion. We’ll be making Sweet Pumpkin Sikhye, a variation that’s not only delicious but also visually stunning, using convenient tea bags instead of traditional barley processing. This method, also known as ‘Dansul’ or ‘Gamju’, makes it accessible for anyone to create this beloved drink. Enjoy the beautiful color and smooth taste of this special Sweet Pumpkin Sikhye!
Main Ingredients- 1 cup Rice
- 1 Sweet Pumpkin
- 3 Barley Malt Tea Bags
- 1/2 cup Sugar (adjust to taste)
- 2L Water
Garnish- Dried Jujubes (Daechu)
- Pine Nuts (Jat)
For Cleaning Sweet Pumpkin- 2 Tbsp Baking Soda
- Dried Jujubes (Daechu)
- Pine Nuts (Jat)
For Cleaning Sweet Pumpkin- 2 Tbsp Baking Soda
Cooking Instructions
Step 1
Elevate your usual sikhye by adding sweet pumpkin for a visually appealing and uniquely flavored drink. Making sikhye has become remarkably simple with the advent of tea bags, eliminating the traditional hassle of soaking and straining barley malt. You can easily prepare it using your rice cooker. This recipe will guide you through making ‘Dansul’ or ‘Gamju’, a delicious and healthy drink perfect for any time, especially during colder months.
Step 2
Sikhye made with sweet pumpkin boasts a beautiful, vibrant color. The sweet aroma and gorgeous hue during the preparation process add to the enjoyment.
Step 3
First, rinse 1 cup of rice thoroughly. Cook it in your rice cooker with about 10% less water than usual to achieve a firm, separated rice texture (‘godubap’). This helps the rice grains stay distinct in the sikhye. Once the rice is cooked, add 3 barley malt tea bags and 2 liters of water to the rice cooker. (Typically, 2 tea bags per 1 liter of water are recommended, but adjust based on the number of tea bags you have.)
Step 4
Set your rice cooker to the ‘Keep Warm’ or ‘Sikhye’ setting and let it ferment for 4 to 5 hours. You’ll notice the rice grains floating to the surface as they ferment. Remove the tea bags. Carefully transfer the liquid with the floated rice grains to a large pot. Scoop out some of the fermented rice grains, rinse them gently under running water, drain them well, and set aside in a container to use as garnish later. To the liquid in the pot, add 1/2 cup of sugar according to your preference. Adjust the sweetness to your liking.
Step 5
Thoroughly clean the sweet pumpkin. Even though the skin won’t be used, scrub it well with 2 tablespoons of baking soda for a spotless finish.
Step 6
Peel the cleaned sweet pumpkin and cut it into manageable pieces. Place the pumpkin pieces in a microwave-safe bowl and microwave for about 4 minutes, or until tender. Adjust the cooking time based on the amount of pumpkin and your microwave’s power.
Step 7
Mash the microwaved sweet pumpkin until smooth. To ensure a clear sikhye without chunky bits, it’s best to blend the cooked pumpkin into a puree using a hand blender or strain it through a sieve.
Step 8
While the sikhye liquid is simmering, skim off any foam that rises to the surface. This step helps achieve a clear, refined sikhye. Once the sikhye has simmered briefly, add the prepared sweet pumpkin puree and mix well.
Step 9
The addition of sweet pumpkin creates a beautifully colored sikhye. Let it cool completely before transferring it to a storage container. For optimal freshness, storing sikhye in a kimchi refrigerator is recommended over a regular refrigerator, as it can sour relatively quickly.
Step 10
Serve the finished Sweet Pumpkin Sikhye in glasses. Garnish with the reserved fermented rice grains, pine nuts, and dried jujube slices for a visually appealing presentation. This delightful sikhye is perfect for special occasions and holidays.
Step 11
Sikhye is an indispensable traditional drink during holidays! Many of us might remember it being called ‘Gamju’ more often than ‘Sikhye’ in our childhood. Making this sweet and refreshing ‘Gamju’ is surprisingly easy and simple, so you can now enjoy it anytime at home!
