Sikhye
This traditional Sikhye is a deeply refreshing and iconic Korean rice punch, celebrated for its subtle sweetness and unique, malty aftertaste derived from barley malt powder. By fermenting cooked rice with this malt infusion, the resulting drink is both light and digestive, often served chilled as a cooling dessert after large meals or special occasions. It is a wonderfully elegant, soul-warming treat that can even be served as a slushy.
Cuisines
Cooking Instructions
Cooking: 5 minutes
Notes:
The fermentation process is powered by amylase enzymes in the malt powder, which convert rice starches into natural sugars; successful fermentation is indicated when individual rice grains begin to float to the surface.
To maintain a clean, pristine white appearance for the rice grains, it is recommended to store the cooked rice and the strained sikhye liquid separately in the refrigerator, combining them only just before serving.
While traditional sikhye can be enjoyed warm or cold, serving it chilled or as a refreshing slushy with delicate jujube flower garnishes and pine nuts is a particularly festive and popular way to enjoy this unique dessert.
If you wish to make a granita-style slushy, freeze the sikhye in a shallow container and scrape it with a fork until the desired texture is achieved, then fold in the prepared rice and garnishes.
Prepare Malt Water
Mix the barley malt powder with water in a large bowl, leave it undisturbed for at least 2 hours until the sediment settles, then carefully decant the clear, malty liquid for use.
Ferment
Cook the rice until firm, then add it to a rice cooker with the clear, strained malty liquid, set to the 'keep warm' function, and ferment for 4 hours until the grains begin to float.
Boil and Sweeten
Transfer the mixture to a pot, bring to a vigorous boil, remove from the heat, stir in sugar to your preferred sweetness, and then strain the liquid from the rice.
Chill and Store
Rinse the cooked rice in cold water to remove excess starch and keep it separate from the sikhye liquid in the refrigerator until ready to serve.
Assemble
To serve, place a few grains of rice into a serving glass or bowl, fill with the chilled sikhye liquid, and garnish with sliced jujube flowers and pine nuts.
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Ingredients
| Barley Malt Powder | 225 g |
| Water | 3.3 Litres |
| Short Grain Rice | 200 g |
| Water | 200 ml |
| Sugar | 200 g |
| Jujube | To taste |
| Pine Nuts | To taste |
