SikhyeKorean Sweet Rice Punch
A Korean sweet rice drink made by extracting barley malt, holding it warm with cooked rice until naturally sweet, then boiling and chilling it.
Prep
30m
Cook
6h
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
- 120gWhite Rice (rinsed)
- 240mlWater
Malt Liquid
- 120gMalt (barley malt powder)
- 1.76lWater
Syrup
- 60gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the white rice in the water until tender, then cool it slightly.
- 02
Stir the malt into the water in a large bowl, let the solids settle, and strain the liquid through a fine cloth without pressing sediment through.
- 03
Combine the strained malt liquid with the cooked rice and hold it at about 60°C (140°F) for 4 to 6 hours, until several grains float and the liquid tastes sweet. Keep it below a simmer during this stage.
- 04
Bring the sikhye to a full boil, stir in the white sugar, and simmer briefly.
- 05
Cool promptly, refrigerate until cold, and serve with rice grains in each glass.
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