Homemade Traditional Sikhye: A Digestive Health Drink
Digestive Aid Alternative; Making Sikhye
My husband mentioned he wasn’t digesting well after meals, so I decided to make Sikhye after a long time. It’s a refreshing and comforting Korean drink perfect for aiding digestion.
Ingredients for Sikhye- 2 cups fine malt powder (sifted)
- 2 cups glutinous rice (or regular rice)
- 6 liters water (3 liters for soaking malt, 2 cups for cooking rice, 3 liters for additional soaking)
- 6 dried ginseng roots (or ginger)
- Jujubes (for garnish)
- Pine nuts (for garnish)
Cooking Instructions
Step 1
Nowadays, finely milled malt powder, similar to flour, is available, making Sikhye preparation incredibly easy. This convenience saves a lot of prior preparation steps.
Step 2
In a bowl, combine 2 cups of the fine malt powder with 3 liters of water. Stir thoroughly to dissolve any clumps. Let the mixture sit undisturbed for at least 1 hour, allowing the malt to steep and the sediment to settle at the bottom.
Step 3
While the malt water is steeping, cook the rice that will form the base of your Sikhye. Use a ratio of 2 cups of glutinous rice to 2 cups of water for perfectly fluffy rice. (I used a mix of 1 cup glutinous rice and 1 cup regular rice for a balanced texture.)
Step 4
Fluffy, distinct grains of rice are key to Sikhye; they should float nicely in the finished drink without becoming mushy.
Step 5
After the steeping period, carefully ladle out the clear liquid from the top of the malt mixture, leaving the settled sediment behind.
Step 6
Pass the collected clear liquid through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. This step removes any remaining fine sediment, ensuring a crystal-clear Sikhye.
Step 7
Pour this strained, clear malt water over the cooked, fluffy rice. Gently stir to ensure the rice grains are well coated with the malt liquid.
Step 8
To the remaining sediment in the original bowl, add another 3 liters of water and stir well to extract more malt essence. Let this second mixture settle, and again, use only the clear liquid from the top.
Step 9
Transfer the rice and malt mixture to a rice cooker. Pour in the second batch of clear malt water (about 3 liters) and mix everything together. Ensure the rice grains are evenly distributed.
Step 10
Set your rice cooker to the ‘Keep Warm’ function. This gentle heat is crucial for the enzymatic process, allowing the starches in the rice to convert into sugars and helping the rice grains float.
Step 11
After approximately 4 hours on the ‘Keep Warm’ setting, open the lid. You should see the rice grains beginning to float to the surface – a sign that the fermentation is progressing well.
Step 12
Carefully scoop out about two ladles’ worth of the floating rice grains.
Step 13
Gently rinse the scooped rice grains under cold running water. This step helps remove any residual malt particles, contributing to a cleaner flavor.
Step 14
Transfer the contents of the rice cooker (the rice and the remaining malt liquid) into a large pot. Add the second batch of clear malt water you prepared earlier and mix well. For an aromatic touch, add 6 dried ginseng roots. (If you don’t have ginseng, ginger also works wonderfully to impart a subtle, pleasant fragrance.)
Step 15
Place the large pot over high heat and bring the Sikhye to a boil. You’ll notice foam forming as it heats up.
Step 16
As the Sikhye boils, skim off any foam or impurities that rise to the surface. This ensures a clear and pure final product.
Step 17
Now it’s time to sweeten the Sikhye. I used a small amount of the artificial sweetener Trevia, but feel free to adjust this to your preference.
Step 18
Add white sugar to achieve your desired sweetness. It’s best to start with less and taste as you go, adjusting the sugar amount until it’s perfect for your palate. My secret is not making it overly sweet!
Step 19
Once sweetened, let the Sikhye simmer vigorously over high heat for about 20 minutes. This boiling process deepens the flavor and helps preserve the drink.
Step 20
After boiling, allow the Sikhye to cool completely. Then, refrigerate it to chill thoroughly. For an extra special touch, pour some of the Sikhye liquid into an ice cube tray and freeze it to make Sikhye ice cubes.
Step 21
Just before serving, add the reserved, rinsed rice grains to the chilled Sikhye. They should float prettily on top.
Step 22
When you’re ready to serve, gently spoon the floating rice grains into each glass.
Step 23
Add a few of the frozen Sikhye ice cubes, some fresh jujubes, and pine nuts (if using) for a beautiful garnish. Enjoy your perfectly homemade Sikhye – subtly fragrant with ginseng, perfectly sweetened to your taste, and delightfully refreshing! It’s a healthy and delicious drink that aids digestion.
