Korean Sweet Rice Punch (Sikhye 식혜)
User Reviews
5
Korean Sweet Rice Punch (Sikhye 식혜)
Description
The preparation of Sikhye starts by soaking crushed malt barley (yeotkireum) in water and massaging it to release enzymes and flavor. After straining and resting for several hours, the malt water develops a sweet character with sediment settling at the bottom. Meanwhile, short grain rice is cooked with reduced water to keep the grains firm and separate. The malt water is carefully poured over the cooked rice, avoiding sediment, to allow the enzymes to act on the rice starches, producing sweetness over several hours of further resting or gentle warming.
This method yields a clear, sweet rice beverage with floating cooked rice grains offering a textured contrast. Pine nuts can be added as an optional garnish, contributing a subtle nuttiness. Sikhye is typically served chilled and acts as a refreshing, sweet drink to conclude meals or during celebrations.
The resting time can be adjusted to vary clarity and sweetness, and care is taken to control the amount of malt water added to avoid excess bitterness. The rice should not be too wet or sticky, ensuring the final drink maintains the intended consistency and flavor.
Ingredients
- 2 1/2 cup yeotkireum (or milled malt barley)
- 10 cup water
- 1 cup short grain rice
- 3/4 cup sugar (up to 1 cup)
Optional Garnishes
- 1 tsp pine nuts (optional)
Instructions
- Soak the crushed 2 1/2 cup yeotkireum in 10 cup water for 1 hour. While soaking, massage the malt barley with your hand 2-3 times so that all the good stuff gets loose from the husk.
- Strain malt barley water, making sure you squeeze out all the good stuff by hand in the strainer before throwing it away.
- Rest the strained malt water for 2~3 hrs and you will see white sediments accumulate at the bottom of the bowl.*For a clearer sikhye, let it rest 4~5 hrs.
- In the mean time, cook 1 cup short grain rice. When cooking rice, use less water to produce a drier rice. The rice granules should easily separate when cooked and not stick together.
- Add the top liquid part of the malt barley water to the rice cooker with the cooked rice already in it. Leave the white sediments in the bowl as much as possible.* You do not need to pour all the liquid into the rice cooker. It just needs to fully cover your rice. Keep any remaining liquid in the bowl and let it rest until the step 8
- Keep the rice + malt barley liquid mixture warm ( use the ‘keep warm’ option) in the rice cooker for around 5 hrs or more until about 4~5 rice granules rise to the top
IF (you want the rice to float when served)
- THEN strain rice from liquid and rinse under running cold water and drain. Store in the fridge. Also be sure to use full 1 cup sugar later to make the rice float.
IF (all you care about is the taste) THEN leave rice with the liquid
- Pour liquid (and the rice, if you chose the taste option) into a large pot and any remaining liquid from step 5, again making sure white sediments are not added. Add 3/4 cup sugar. Use more sugar up to 1 cup, if you like sweet desserts and also if you want the rice to float. Otherwise, start with 3/4 cup.
Boil on medium heat for 10 minutes.
- Skim off any foam while it’s boiling.Taste the sweetness and adjust sugar to taste. Also remember that the drink will taste less sweet when served cold.
- Serve the Sikhye in a cup and float the rice. Finish by adding a few 1 tsp pine nuts. They should stay afloat together with the rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Sodium | 15mg | 1% |
| Potassium | 15mg | 0% |
| Sugar | 14g | 28% |
| Calcium | 8mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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