Name: Sikhye Sweet Korean Rice Drink
Prep time: 60 min
Cook time: 360 min
Total time: 420 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 cups Malt barley powder (Yeotgireum); 12 cups Water; 2 cups Cooked short-grain white rice; 0.5 cup Granulated sugar; 1 tsp Pine nuts (for garnish); 2 pieces Dried jujubes (optional)

"Sikhye is a beloved traditional Korean dessert beverage known for its delicate sweetness and unique grain-filled texture. This chilled drink uses the natural enzymes of malt barley to ferment rice, resulting in a refreshing elixir that is as healthy as it is delicious."

1 Ingredients

Qty	Item
2 cups 250 g	Malt barley powder (Yeotgireum)
12 cups 2.8 l	Water
2 cups 400 g	Cooked short-grain white rice
0.5 cup 100 g	Granulated sugar
1 tsp 5 g	Pine nuts (for garnish)
2 pieces 10 g	Dried jujubes (optional)

2 Instructions

Soak the malt barley powder in 10 cups of warm water for about 1 hour to extract the enzymes. Rub the powder with your hands occasionally during this time.

Strain the malt water through a fine-mesh sieve or cheesecloth into a large bowl, squeezing out all the liquid. Let the liquid sit undisturbed for 2-3 hours until a thick white sediment settles at the bottom.

Carefully pour the clear upper layer of the malt water into a rice cooker, leaving the white sediment behind. Discard the sediment.

Add the pre-cooked rice to the rice cooker and stir gently to break up any clumps. Set the rice cooker to 'Keep Warm' mode (not the 'Cook' setting).

Let the mixture ferment for 4 to 6 hours. The process is complete when approximately 20 to 30 grains of rice float to the surface.

Transfer the mixture to a large pot and add the remaining 2 cups of water and the sugar. Bring to a boil over medium-high heat.

Boil for 10 minutes, skimming off any foam that rises to the surface to ensure a clear drink.

Remove from heat and let it cool completely. Transfer to a glass jar and refrigerate. Serve ice-cold, garnished with a few pine nuts and sliced jujubes.

·
The white sediment is the key to clarity; if you include it, the drink will be dark and have a bitter aftertaste.
·
For rice grains that float perfectly when serving, take some of the fermented rice after step 5, rinse it in cold water, and store it in a separate container of cold water in the fridge. Add a spoonful to each bowl just before serving.
·
Adjust the sugar level at the end of the boiling process based on your preference for sweetness.
·
Ensure your rice cooker stays on the warm setting; if the liquid gets too hot, it will kill the enzymes and stop the fermentation.

? Frequently Asked Questions

What is Yeotgireum?

Yeotgireum is malt barley powder. It contains amylase, an enzyme that breaks down the starch in rice into simple sugars, giving the drink its natural sweetness.

Can I use a different type of rice?

Short-grain white rice is traditional because it provides the best texture and color, but you can use brown rice for a nuttier flavor, though it may take longer to ferment.

How long can I store Sikhye?

Homemade Sikhye can be stored in the refrigerator for up to 5 days. It can also be frozen for longer storage.

Why is my Sikhye not sweet?

The sweetness depends on the quality of the malt barley and the fermentation time. If it isn't sweet enough after boiling, simply add more sugar to taste.

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