Traditional Sikhye (Sweet Rice Drink) using Malted Barley Tea Bags
Easy Sikhye Recipe with Malted Barley Tea Bags (Chuseok Holiday Dish)
Make this beloved sweet and refreshing Korean beverage, Sikhye, at home with ease! Using cooked rice and convenient malted barley tea bags, you can create delicious Sikhye without complex steps. By utilizing your rice cooker’s ‘keep warm’ function, you can gently ferment the rice grains overnight, resulting in a delightful drink with sweet rice pearls floating on top. This is a healthy and traditional beverage perfect for celebrating the Chuseok harvest festival with your family. Enjoy a sweet time with homemade Sikhye filled with care.
Ingredients
- 8 Malted Barley Tea Bags
- 2 bowls of cooked rice (medium or short-grain rice, cooked firm)
- 500g Sugar (adjust to taste)
- 3L Water (adjust based on rice cooker capacity)
Cooking Instructions
Step 1
First, place 2 bowls of cooked rice into your rice cooker. Use a spatula to gently break apart any clumps of rice, ensuring it’s loose and fluffy. Then, add the 8 malted barley tea bags along with the rice.
Step 2
Select the ‘Keep Warm’ setting on your rice cooker. Let it ferment for 4 to 8 hours, or until the rice grains are softened and have risen to the surface. This process allows the enzymes from the malted barley to break down the starches in the rice, creating sweetness. (If the rice grains are not fully submerged, you may add a little more water).
Step 3
Once the rice grains have risen and are floating on top, carefully remove the malted barley tea bags. Be gentle to avoid crushing the softened rice grains. Now, prepare to separate the sweet rice pearls from the malted barley liquid.
Step 4
Place a fine-mesh sieve over a large pot. Carefully pour the contents of the rice cooker into the sieve to separate the rice grains from the liquid. Rinse the collected rice grains briefly under cold water to remove excess malted barley liquid, then drain them well. Store these chilled rice grains in the refrigerator; they will form the sweet ‘pearls’ in your Sikhye. Pour the separated malted barley liquid into the pot to be boiled.
Step 5
Add the 500g of sugar to the malted barley liquid in the pot and stir well to dissolve. Bring the mixture to a boil, then meticulously skim off any foam that rises to the surface. Removing the foam ensures a clear and clean Sikhye. Allow the boiled Sikhye liquid to cool completely, then store it chilled in the refrigerator. To serve, add the chilled rice grains you stored earlier to the cold liquid. Enjoy!
