Authentic Homemade Sikhye Recipe: A Sweet Traditional Korean Drink with Floating Rice Grains
Homemade Sikhye with Malted Barley, Utilizing Leftover Rice, Delicious Korean Dessert, Perfect for Holidays
Learn how to make traditional Sikhye at home using malted barley and leftover rice, resulting in a sweet and refreshing Korean beverage.
Sikhye Ingredients- 1 bowl of cooked rice (warm)
- 2 liters of water
- 250g malted barley powder
- 1 cup sugar (adjust to taste)
Cooking Instructions
Step 1
Let’s make Sikhye, a beloved traditional Korean drink that’s perfect for holidays or as a refreshing beverage any time of the year. This sweet drink with floating rice grains is enjoyed by people of all ages.
Step 2
First, place the 250g of malted barley powder into a cheesecloth bag or a fine mesh straining bag. Properly extracting the essence from the malted barley is the key to a delicious Sikhye.
Step 3
Put the prepared malted barley bag into a large bowl. Gradually pour in 2 liters of water and gently squeeze the bag to extract a milky liquid. Continue squeezing until you have a rich, opaque liquid. Thoroughly squeezing out the malted barley is important for the best flavor.
Step 4
Strain the extracted malted barley liquid through a sieve to remove any solids and pour it into your rice cooker pot. Removing as much sediment as possible will ensure a clean taste for your Sikhye.
Step 5
Now, add 1 bowl of warm cooked rice to the rice cooker pot with the malted barley liquid. This step is crucial for getting those signature floating rice grains in your Sikhye.
Step 6
Set your rice cooker to the ‘Keep Warm’ function and let it ferment for at least 8 hours, or until you see rice grains floating on the surface. This slow fermentation process allows the rice grains to soften and release their sweetness into the liquid. If making in cooler weather, you might need to extend the fermentation time or ensure the ‘Keep Warm’ setting remains active.
Step 7
Once the rice grains have sufficiently softened and floated, carefully transfer the contents of the rice cooker pot into a large saucepan. Add 1 cup of sugar and bring it to a boil. Skim off any foam that rises to the surface to achieve a clear and refined Sikhye. Once it comes to a boil after adding the sugar, turn off the heat and let it cool slightly.
Step 8
Congratulations! Your refreshing and delicious homemade Sikhye, with its perfectly softened rice grains and sweet broth, is ready! Serve chilled for the best taste. You can also add a small piece of ginger or a cinnamon stick for extra flavor if you like.
