Thanks to Maangchi again before I'm making this korean dessert. Well, this is quite easy to make but is REALLY REALLY time consuming. So be really patient when you're making this dessert o ❤
Ingredients:
A package of barley malt powder, 2 cups of rice, 2 cups of sugar, 24-30 cups of water, and pine nuts.
A package of barley malt powder, 2 cups of rice, 2 cups of sugar, 24-30 cups of water, and pine nuts.
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| Barley Malt Powder |
Directions:
Sink 1 packet of barley malted powder (1 pound) in a large basin with 24-30 cups of water. Let it sit for 2 hours until all the dregs sunk to the bottom of the basin.
- Make rice and set it aside.
Cook rice without a rice cooker: (good experience, try this)- Wash 2 cups of short grain rice. Drain and put in a pot with thick bottom.
- Pour 1.5 cups of water into the pot. Soak it for an hour and close the lid.
- Bring the pot to a boil over medium heat for 10 minutes.
- Open the lid and turn the rice over with a rice scoop or spoon.
- Simmer it over low heat for another 10 minutes! You will have nice fluffy rice!
This is also one of the Korean snack - nooroongji (burnt rice snack).Told you it's good experience!!!
- When the mixed liquid of barley malt powder and water is completely separated (it takes about 1.5 hours-2 hours), pour the clear liquid from the top into your rice cooker.
*tip: if you have leftover clear liquid, save it and keep it in the refrigerator. We are going to use it later. - Add 1 cup of sugar and the cooked rice into the rice cooker with the liquid.
- Stir it and set the rice cooker’s function to “warm” for 4- 5 hours. Be sure not to set it “cook.” (Reason: setting it to “warm” is to ferment the rice so that the cornstarch from the rice converts to sugar. If you boil it, the fermenting process will stop).
- Throw out the sediments sunk on the bottom of the basin.
- 4 hours later, check to see if the rice is fermented (* When the rice is fermented, a few grains of rice will float to the top of liquid).
- Strain the rice and rinse it with cold water. Set it aside in a container. Add a little cold water and keep it in the refrigerator.
- Transfer the liquid from the rice cooker to a large pot, and add the saved leftover liquid from #3 if you have it.
- Add 1 cup of sugar and bring to a boil.
- Remove the foam floating on the top of the boiling liquid.
- Cool it down and transfer it to a glass jar or bottle and keep in the refrigerator.
- To eat, serve it cold in a bowl with a scoop of rice from #8. Drop in a few pine nuts, just before serving it.
* tip: you can add crushed ice made with sikhye liquid. If you like all your rice grains to float, add 1 tbs of sugar and mix it right before serving it.
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| Ready to be served ❤ |
Eat it COLD ^^
