Sikhye Yanggaeng and Watermelon Jeungpyeon

Ingredients

Malt(100g), Rice(50g), Roasted Grain Powder(50g), Makgeolli (Rice Wine)(50g), Jujube(3알), Pine Nuts(10g), Cactus Fruit(30g), Flour(20g), Glutinous Rice Flour(200g), Butter(10g), Sugar(100g), Agar(10g)

Instructions

1. 1

   Add water to the malt and rub by hand.

   
2. 2

   Once the malt produces clear water, strain through a sieve, add rice, and let it ferment for about 3 hours; once the rice grains float, add sugar and boil.

   
3. 3

   Soak the agar in water.

   
4. 4

   Add the soaked agar to the sikhye, pour into a mold, and set.

   
5. 5

   Mix flour, butter, and sugar into the roasted grain powder and boil briefly to make jam.

   
6. 6

   Add hot makgeolli and cactus fruit to the glutinous rice flour, knead, steam in a steamer to make watermelon-shaped jeungpyeon, and plate together with sikhye, yanggaeng, and butter jam.