Sikhye (Korean sweet rice drink)

Method

1. 1

   Step 1

   Put the malt powder in a large bowl with the 2 litres lukewarm water and leave to soak for 1 hour, then rub it vigorously between your hands for a few minutes to release the enzymes.

   • 5 min
   • Mixing bowl (opens in a new tab)
2. 2

   Step 2

   Strain the malt water through a fine sieve, squeezing the solids, and leave the liquid to settle for 1 hour. Meanwhile cook the rice with its 130 ml water until just tender.

   • 25 min
   • Sieve / strainer (opens in a new tab)
   • Rice cooker (opens in a new tab)

   

3. 3

   Step 3

   Carefully pour off the clear malt water into the rice cooker (opens in a new tab) with the warm rice, leaving the cloudy sediment behind (discard it). Stir, then hold on 'keep warm' (about 55–65 °C) for 4–6 hours, until 10–20 rice grains float to the surface.

   • 5 min
   • 60°C · keep-warm setting
   • Rice cooker (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Hold the mixture at about 55–65 °C: much cooler and it may sour or spoil, much hotter and the malt enzymes stop working.

4. 4

   Step 4

   Scoop out the floating rice grains, rinse them in cold water and keep them chilled. Pour the liquid into a pot, add the sugar (opens in a new tab) and ginger and boil for 10 minutes, skimming off the foam — boiling stops the enzymes and keeps the drink sweet and clean.

   • 12 min
   • high heat
   • Stockpot / large pot (opens in a new tab)
5. 5

   Step 5

   Discard the ginger, cool, then chill thoroughly. Serve very cold in bowls or cups with a spoonful of the reserved rice grains and a few pine nuts (opens in a new tab) floating on top.

   • 3 min