Sikhye (식혜)
Korea
A traditional Korean non-alcoholic beverage made from barley malt and rice. Sweet, ginger-aromatic, with light fermentation and floating rice grains.
Ingredients
- 200-250 g barley malt
- 1 cup rice
- 24 cup water
- 1 pcs ginger
- 0.75 cup sugar
- 0.5 tsp salt
- 5-7 pcs pine nuts
- 1 pcs jujube
- 900 g kaboch
- 3 tbsp purple sweet potato powder
Steps
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Place the barley malt in a cheesecloth, pour 12 cups of warm water over it, gently massage for 20‑30 minutes, and squeeze out the liquid.
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Let the obtained liquid rest for another 15‑20 minutes to allow the sediment to settle.
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Rinse 1 cup of rice and cook it in about 10 % less water than usual, without soaking.
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After cooking, fluff the rice to make it looser.
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Pour the prepared malt liquid into the rice cooker, leaving the sediment, add the cooked rice (2 cups) and keep it on the “warm” setting for 4 hours, checking for floating grains.
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Transfer part of the drink to a pot, add ginger slices, sugar and salt, bring to a gentle boil and simmer for 5‑6 minutes.
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Remove from heat, let cool, and strain if desired.
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Serve the Sikhye in glasses and, if desired, garnish with pine nuts, jujube slices, kaboch pieces, or sprinkle with purple sweet potato powder.
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Store the finished drink in the refrigerator for 5‑6 days; reheat before serving if desired.