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187.8 هزار بار بازدید -
7 ماه پیش
-
🔔 sikhye (Sweet Rice Punch).
🔔 sikhye (Sweet Rice Punch). (1T = rice spoon / 1 cup = 200ml paper cup)
500g malt powder, 1.5kg pear, 400g glutinous rice, 350ml water, 5L water, 4-5 cloves of ginger (20g).
✨ sikhye (Sweet Rice Punch). (Please refer to the video for detailed recipe.)
1. Add 400g of washed glutinous rice and 350ml of water to an electric pressure rice cooker and cook.
2. Put the malt powder in a wrapping cloth, add 2L of water, and soak it while cooking rice.
3. Place pears in a mixer and grind finely.
4. Place the grated pear in a wrapping cloth and squeeze out the pear juice.
5. Make malt powder by kneading the soaked malt powder.
6. Put 3L of water and malt powder in another bowl and knead once more to make malt powder.
7. Mix 5 and 6.
8. When the rice is cooked, stir evenly. Filter 2L of malt powder and 500ml of pear juice and mix.
9. Keep warm for 4 hours.
10. After 4 hours, transfer to the pot.
11. Add the remaining malt powder, 700ml pear juice, and 4-5 pieces of ginger (20g).
12. Boil over high heat. When it boils, open the lid, skim off the foam, and boil for another 10 minutes.
13. Remove the wrapper and ginger and cool them.
14. When eating, adjust the sweetness with honey to suit your taste.
#recipe #cooking
500g malt powder, 1.5kg pear, 400g glutinous rice, 350ml water, 5L water, 4-5 cloves of ginger (20g).
✨ sikhye (Sweet Rice Punch). (Please refer to the video for detailed recipe.)
1. Add 400g of washed glutinous rice and 350ml of water to an electric pressure rice cooker and cook.
2. Put the malt powder in a wrapping cloth, add 2L of water, and soak it while cooking rice.
3. Place pears in a mixer and grind finely.
4. Place the grated pear in a wrapping cloth and squeeze out the pear juice.
5. Make malt powder by kneading the soaked malt powder.
6. Put 3L of water and malt powder in another bowl and knead once more to make malt powder.
7. Mix 5 and 6.
8. When the rice is cooked, stir evenly. Filter 2L of malt powder and 500ml of pear juice and mix.
9. Keep warm for 4 hours.
10. After 4 hours, transfer to the pot.
11. Add the remaining malt powder, 700ml pear juice, and 4-5 pieces of ginger (20g).
12. Boil over high heat. When it boils, open the lid, skim off the foam, and boil for another 10 minutes.
13. Remove the wrapper and ginger and cool them.
14. When eating, adjust the sweetness with honey to suit your taste.
#recipe #cooking
7 ماه پیش
در تاریخ 1402/11/10 منتشر شده
است.
187,829
بـار بازدید شده