Questions about making shikhye!

I think I’m finally ready to make my first batch of shikhye. I have three different recipes that I want to try and compare in the upcoming weeks.

I was looking at the first one, which is by Maangchi, and she soaks and then steams the rice and then ferments it between 120-140F. When my friend previously made shikhye, they made rice the regular way in a rice cooker, and they used the keep warm function for the ferment.

  1. Will it really make a difference if I steam the rice vs cook it in a rice cooker/pressure cooker?

  2. I couldn’t find the exact temperature of the keep warm function on my Instant Pot. One source online says it’s between 135F and 165F. If mine is at the upper part of that range, how will that affect my ferment? Is there anything that I should be checking to make sure it goes right?

submitted by /u/burnt—–toast
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