Photograph of the finished Misugaru

Korea · Sữa ngũ cốc rang Misugaru

Misugaru

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 320 g
  • Photograph of Barley grains Barley grains 240 g
  • Photograph of Black beans Black beans 200 g
  • Photograph of Peeled mung beans Peeled mung beans 160 g
  • Photograph of Black sesame Black sesame 120 g
  • Photograph of Fresh milk Fresh milk 1.2 l
  • Photograph of Honey Honey 160 ml
  • Photograph of Chestnut Chestnut 160 g

Method

  1. 1 Soak the glutinous rice, barley, and two types of beans for 8 hours, then steam them for 30 minutes until cooked.
  2. 2 Dry the mixture at 60 degrees for 6 hours until completely dry, then roast each type separately.
  3. 3 Roasting each type separately is mandatory, with smaller seeds like sesame seeds toasting before larger seeds like chestnuts.
  4. 4 Grind everything into a very fine powder, then sift twice.
  5. 5 Mix three tablespoons of powder with warm milk and honey, then whisk vigorously until completely dissolved.
  6. 6 Dried misugaru powder can be stored for two months in an airtight container, mixing only the amount needed for each serving.

With an appliance

  • Oven 5 hr

    Change the drying step in step 2: spread the steamed grains on two trays, convection oven at 70 degrees for 3 hours and 30 minutes, turning and rotating the trays every hour; this reduces the drying time by about 2 hours and 30 minutes compared to drying at 60 degrees. The even airflow ensures the grains dry evenly without needing to constantly monitor the pan, but the different types should still be roasted separately afterward to prevent sesame seeds from burning before the larger grains.

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