Sikhye Yanggaeng and Watermelon Jeungpyeon

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Add water to the malt powder and knead it with your hands.
2. When clear liquid forms from the malt powder, strain it through a sieve, add the rice, and ferment for about 3 hours; when the rice grains float, add sugar and boil.
3. Soak the agar in water.
4. Add the soaked agar to the sikhye, pour into a mold, and let it set.
5. Mix the misugaru with the flour, butter, and sugar and heat briefly to make a jam.
6. Knead the glutinous rice flour with hot makgeolli and prickly pear powder (ikban), steam it in a steamer to make watermelon-shaped jeungpyeon, and serve with the sikhye, yanggaeng, and butter jam.