Desserts, Drinks & Baking

Sikhye Yanggaeng with Watermelon Jeungpyeon

Name: Sikhye Yanggaeng with Watermelon Jeungpyeon
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 100 g Malted barley powder (yeotgireum); 50 g Cooked rice; 50 g Misugaru (roasted multigrain powder); 50 g Makgeolli (rice wine); 3 Jujubes; 10 g Pine nuts; 30 g Prickly pear (baengnyeoncho) powder; 20 g All-purpose flour; 200 g Glutinous rice flour; 10 g Butter; 100 g Sugar; 10 g Agar; as needed Water

식혜양갱과 수박증편

A traditional dessert plate of sweet rice-drink (sikhye) jelly, watermelon-shaped makgeolli rice cakes colored with prickly pear, and a butter jam made with misugaru. The misugaru butter jam keeps the rice cakes tasty while lowering sodium.

📝 Step-by-Step Instructions

Rub the malted barley in water.

Sikhye Yanggaeng with Watermelon Jeungpyeon — step 1

When clear liquid forms on top, strain it, add the rice and ferment for about 3 hours. When the rice grains float, add sugar and bring to a boil to make sikhye.

Sikhye Yanggaeng with Watermelon Jeungpyeon — step 2

Soak the agar in water.

Sikhye Yanggaeng with Watermelon Jeungpyeon — step 3

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

Sikhye Yanggaeng with Watermelon Jeungpyeon — step 4

Mix the misugaru with the flour, butter and sugar and simmer briefly to make a jam.

Sikhye Yanggaeng with Watermelon Jeungpyeon — step 5

Knead the glutinous rice flour with hot makgeolli and prickly pear powder, steam into watermelon-shaped rice cakes, and plate with the sikhye jelly, jujube, pine nuts and butter jam.

Sikhye Yanggaeng with Watermelon Jeungpyeon — step 6

📊 Nutrition Facts (per serving)

59.8Calories (kcal)

14.6 gCarbs

0.3 gProtein

0 gFat

20.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.