Sweet Pumpkin Rice Punch (Korean Kabocha Malt Drink)
Quick answer
- Total time
- 90 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Steamed kabocha mashed into the finished malt punch turns ordinary sikhye a deep golden orange and gives it noticeably more body.
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The base sweetness still comes from malted barley working on cooked rice during a long warm hold; the pumpkin adds weight and color rather than replacing that step. Thin slices of ginger steep with the rice, leaving a faint heat in the finish that stops the pumpkin from tasting cloying. Served cold with a few rice grains floating on top, it sits somewhere between a drink and a light dessert.
Ingredients
Instructions
- 1
Pour 1L of warm water below 40C over 120g barley malt, soak for 30 minutes, then knead by hand to dissolve the starch fully and strain through a fine sieve to collect the liquid.
- 2
Pour another 1L of water over the spent malt residue, extract again in the same way to total 2L of liquid, then let it stand for 10 minutes so the sediment settles to the bottom.
- 3
Carefully pour only the clear liquid into a pot, add 120g cooked rice and 10g thinly sliced ginger, and hold at exactly 60C for 40 minutes; when several rice grains float to the surface the saccharification is complete.
- 4
Scoop out the rice grains with a strainer, rinse in cold water, and keep separately; bring the liquid to a boil over medium heat for 10 minutes to deactivate the enzymes.
- 5
Mash 350g steamed kabocha pumpkin without the skin until completely smooth, stir into the liquid, add 80g sugar and 1g salt, and simmer for 5 more minutes to reach the desired consistency.
- 6
Cool completely and refrigerate; when serving, float some of the reserved rice grains on top and serve cold.
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