Sweet Pumpkin Rice Punch (Korean Kabocha Malt Drink)
Danhobak sikhye is a Korean rice punch made by fermenting cooked rice in malt extract water, then blending in steamed kabocha pumpkin puree. The malt enzymes break down the rice starch into gentle sweetness, and the pumpkin adds a thick, velvety body that sets it apart from plain sikhye. Sliced fresh ginger steeps alongside the rice during the warm fermentation hold, leaving a mild spicy undertone that keeps the sweetness balanced. Served well chilled with a few floating rice grains, it bridges the gap between a cold beverage and a light dessert.
Adjust Servings
Instructions
- 1
Soak malted barley in 1 L lukewarm water for 30 minutes, knead, and strain to collect malt liquid.
- 2
Extract once more with the remaining 1 L water and let the 2 L liquid settle for 10 minutes.
- 3
Transfer only the clear top liquid to a pot, add rice and sliced ginger, and hold at 60°C for 40 minutes.
- 4
When rice grains float, strain out rice and simmer the liquid for 10 minutes.
- 5
Add mashed steamed pumpkin, then sugar and salt, and boil for 5 more minutes.
- 6
Cool completely, chill, and serve cold with a small spoonful of reserved rice grains.
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