Sikhye Recipes
SIKHYE
A traditional Korean rice-and-malt beverage, served cold. Note that the recipe calls for BARLEY MALT POWDER. You can buy barley malt powder in Asian groceries, or from a homebrewing supplier.
Provided by DrGaellon
Categories Beverages
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine malt powder and water. Stir well, then let stand undisturbed until all the powder settles to the bottom, about 2 hours.
- Meanwhile, cook rice according to usual method (in a pot or a rice cooker). When rice is fully cooked, rinse it in cold water to remove any surface starch.
- Drain and reserve the clear liquid from step 1; discard the dregs.
- Combine the clear liquid with the cooked rice, 1 cup sugar and the sliced ginger. If you can't fit all the liquid in the pot, that's okay, just refrigerate the excess. If you have a rice cooker with a "warm" setting, use that, or a crockpot set to "warm", or a very low oven (125-150F). Keep on warm 4-5 hours, until a few grains of rice are floating on the surface.
- Separate the rice from the liquid, reserving both. Rinse the rice in cold water, cover and refrigerate. Pour the liquid into a large pot, along with the ginger slices. If you had leftover liquid in the previous step, add it in as well. Bring the liquid to a boil, adding another 1 cup of sugar. Skim off and discard any foam that forms. Boil until no more foam rises. Remove and discard the ginger. Cool the liquid to room temperature, then refrigerate.
- To serve, place a spoonful of rice and a few pine nuts in a glass or a tea bowl. Add the cold sikhye and drink.
Nutrition Facts : Calories 193.4, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 44.9, Fiber 1.8, Sugar 16.8, Protein 3
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