SikhyeSweet Rice Punch
A chilled rice drink with gentle sweetness and a soft malt aroma, made by extracting flavor from crushed malt and cooked rice. It is soothing, lightly fragrant, and traditionally served cold with a few grains of rice in the cup.
Prep
20m
Cook
1h 30m
Serves
4
Regional versions
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- North Korea
- South Korea
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 150gWhite Rice (rinsed)
- 500mlWater
Malt Water
- 120gMalt (crushed)
- 2lWater
Drink
- 80gBrown Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Add the white rice and water to a saucepan, cook until tender, and let it cool slightly.
- 02
Warm the water to about 50°C (122°F), stir in the malt, and let it steep until cloudy and fragrant, then strain well.
- 03
Combine the cooked rice with the strained malt water and hold the mixture at about 60°C (140°F) until a few rice grains float and the liquid tastes naturally sweet.
- 04
Bring the drink briefly to 90°C (194°F) to stop the enzymatic activity, then stir in the brown sugar until dissolved.
- 05
Cool promptly, refrigerate until it reaches 4°C (39°F), and serve cold with some rice grains in each cup.
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