3,258,570 views
💖 Note: When boiling in a pot at the end, if you put in the malt seed husk pouch, the sikhye will become cloudy. It can't be helped if the flavor is strong. After it's all cooled down, if you leave it alone, the black powder will sink to the bottom, so pour only the top water. (If you don't like that, skip putting in the husk pouch.) ■ 8-liter sikhye recipe 450g malt seed 400g glutinous rice (makes 2.5 to 3 bowls when cooked) Add 4L of warm water when straining the malt seed 4L water (reduce this for a richer sikhye flavor) 160g raw sugar (about 200ml) Slightly sweet A thumb of ginger, a little cinnamon 💖The ratio of malt seed and glutinous rice is almost the same. But you can reduce the amount of rice a little. 💖Difference between glutinous rice and spicy rice: Glutinous rice has a delicious broth, but the rice is chewy, and spicy rice has a less flavorful broth and the rice is soft. 💖When removing the malt syrup, you need a certain amount of water so that it drains well. (Use 4 liters of warm water) 💖If the malt syrup is not good, make it thicker and add more sugar to make it taste better. Barley malt syrup tastes better than wheat malt syrup. Measurement: Adult Korean Dinner Spoon (1 T = 9ml) My cooking does not use regular sugar, but raw sugar. Raw sugar is unrefined sugar (sugar cane) and is unrefined, so the grains are large and yellow. While regular sugar is heavy and has a rough sweetness, raw sugar has a fragrant honey flavor and a deep sweetness, giving it a natural savory taste that makes the dish even more delicious. It is sold cheaply on the Internet for 10,000 won for 3kg. I don't use oligosaccharide because it is too sweet and watery, so I mainly use corn syrup. Corn syrup is not very sweet, so I use it with raw sugar. BGM • Traditional Korean Music – Korean Fes...