Korean Sweet Rice Drink (Sikhye)
Sikhye is a delightful and effervescent Korean beverage made from sweetened malt and short-grain rice. This refreshing drink can be enjoyed chilled and is perfect for hot days or as a unique dessert. Its sweetness is adjustable to suit your taste, and it is often garnished with pine nuts for a delightful crunch. The use of barley malt powder is essential for achieving its signature flavor, and you can easily find it in Asian grocery stores or homebrewing suppliers. Enjoy this traditional beverage that captivates the taste buds with its sweet, slightly tangy flavor profile, and a hint of ginger!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
barley malt powder
1 lb (powder)
cold water
6-7 quarts (no preparation needed)
uncooked short-grain white rice
2 cups (uncooked)
sugar
2 cups (adjust to taste)
fresh ginger
1 ounce (peeled and sliced)
pine nuts
to garnish (no preparation needed)
Instructions
1
In a large bowl, mix together the barley malt powder and cold water until well combined. Allow the mixture to sit undisturbed for about 2 hours, letting the powder settle to the bottom.
2
While the malt mixture is resting, prepare the rice. Cook the short-grain white rice by your preferred method (either on the stove or in a rice cooker) until it is fully cooked. Once done, rinse the rice under cold water to remove excess starch and set aside.
3
Carefully drain the clear liquid from the malt mixture, discarding the sediment that has settled at the bottom.
4
In a large pot, combine the reserved clear liquid, cooked rice, 1 cup of sugar, and the sliced ginger. If necessary, refrigerate any leftover liquid. Keep the mixture on a 'warm' setting, either in a rice cooker, crockpot, or low oven (125-150°F) for 4-5 hours, until you see a few grains of rice floating on the surface.
5
After the warm resting period, separate the rice from the liquid, placing both in separate containers. Rinse the rice in cold water again, then cover and refrigerate until ready to serve.
6
Pour the liquid into a large saucepan and add the ginger slices you reserved from before. Bring the mixture to a boil and stir in another cup of sugar. Skim off any foam that forms on the surface. Continue boiling until no more foam rises, then remove and discard the ginger slices.
7
Let the liquid cool to room temperature and then refrigerate until chilled.
8
To serve, take a glass or a tea bowl, add a spoonful of chilled rice, sprinkle with pine nuts, and pour over the cold sikhye. Enjoy this refreshing treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sikhye?
Sikhye is a delightful and effervescent Korean beverage made from sweetened malt and short-grain rice.
What does Sikhye taste like?
It has a sweet, slightly tangy flavor profile with a hint of ginger and a refreshing finish.
What are the main ingredients for making Sikhye?
The essential ingredients are barley malt powder, cold water, short-grain white rice, sugar, fresh ginger, and pine nuts.
How much barley malt powder is required?
This recipe calls for 1 lb of barley malt powder.
What type of rice is best for this drink?
Short-grain white rice is the standard choice for traditional Sikhye.
How do I prepare the malt mixture?
Mix the barley malt powder with cold water and let it sit undisturbed for about 2 hours until the powder settles.
Why must the malt mixture sit for 2 hours?
It allows the solids to settle at the bottom so you can use only the clear liquid for the drink.
Do I use the sediment at the bottom of the malt water?
No, you should carefully drain the clear liquid and discard the sediment that has settled at the bottom.
How much water is used in this recipe?
You will need between 6 to 7 quarts of cold water.
How should the rice be prepared initially?
Cook 2 cups of short-grain rice and then rinse it under cold water to remove excess starch.
What temperature should the mixture be kept at during the warming phase?
The mixture should be kept on a 'warm' setting between 125-150 degrees Fahrenheit.
How long does the warming process take?
The rice and malt liquid mixture needs to stay warm for 4 to 5 hours.
What appliances can I use for the warming step?
You can use a rice cooker, a crockpot, or even a low oven.
How do I know when the warming period is finished?
The process is complete when you see a few grains of rice floating on the surface of the liquid.
What do I do with the rice after the warming phase?
Separate the rice from the liquid, rinse it in cold water, and refrigerate it in a separate container.
Why is the rice stored separately?
Storing the rice separately and rinsing it helps keep the grains distinct and prevents them from getting too mushy.
How much sugar is added to the drink?
The recipe uses 2 cups of sugar in total, added in two different stages.
Can I adjust the sugar amount?
Yes, the sweetness is adjustable to suit your personal taste.
When do I add the ginger?
Slices of fresh ginger are added during the warming phase and again during the boiling phase.
Should I peel the ginger?
Yes, the ginger should be peeled and sliced before being added to the mixture.
What is the purpose of boiling the liquid at the end?
Boiling finishes the flavor profile and allows you to incorporate more sugar and remove any impurities.
What should I do with the foam that rises while boiling?
You should skim off and discard any foam that forms on the surface during the boiling process.
When is the ginger removed?
Discard the ginger slices after the liquid has finished boiling.
How is the drink cooled?
Let the liquid cool to room temperature first, then refrigerate it until it is thoroughly chilled.
How do I serve Sikhye?
To serve, add a spoonful of chilled rice to a glass, pour the cold sikhye over it, and garnish with pine nuts.
What garnish is used for Sikhye?
Pine nuts are traditionally used to garnish the drink for a delightful crunch.
Is Sikhye served hot or cold?
Sikhye is best enjoyed chilled as a refreshing beverage or dessert.
Where can I find barley malt powder?
Barley malt powder is commonly found in Asian grocery stores or through homebrewing suppliers.
What makes Sikhye effervescent?
The natural fermentation-like warming process with malt creates its unique light and bubbly character.
Is Sikhye a dessert or a drink?
It is a traditional Korean beverage that is often served as a unique dessert due to its sweetness.