38 / Traditional Favorites
Sikhye
식혜
Malt and cooked rice develop the gentle sweetness of this traditional drink. Follow the separate conversion and final boiling stages, then cool for storage.
- Servings
- 10잔 / 10 servings
- Preparation
- 30분 + 삭히기 / 30 min + fermenting
- Cooking
- 20분 / 20 min
In the kitchen
- 01
Massage malt powder in water, settle 1 hour, and pour off the clear liquid.
- 02
Combine rice and malt water in a rice cooker; keep warm 5–6 hours.
- 03
When a few grains float, rinse and reserve some grains in cold water.
- 04
Transfer liquid to a pot; boil 10 minutes with sugar and ginger.
- 05
Cool and chill; garnish with reserved rice grains and pine nuts.
THE SMALL DETAILS
Cooking tip
Decant carefully so malt sediment does not cloud the drink.
Bring it to the table
Serve well chilled as a dessert beverage.
Adjust seasoning and timing to your ingredients and equipment.