South Korea
Sikhye
Sweet rice punch made with malted barley, grains floating on top. Korea's after dinner and spa drink.
60 minTime
2 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.
Make it your way
Grandma's wayMalted barley, rice, sugar, warmed then boiled.
The original136kcalsame
2 gproteinsame
1 gfibresame
60minutessame
Sikhye.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak the malt powder in the water for an hour, rub it with your hands, then let it settle and pour off the clear liquid, leaving the sediment.
- 2Put the rice in a rice cooker or heavy pot, pour over the malt water and keep warm, around 60 degrees, for 5 to 6 hours.
- 3When 10 to 15 grains float, lift out a ladle of rice, rinse it in cold water and keep it aside.
- 4Bring the liquid to the boil with the sugar and ginger, skim and simmer 10 minutes.
- 5Cool completely and chill. Serve with a spoon of the reserved rice grains.
Serve it like this
Serve ice cold in small bowls or glasses with a spoon of floating rice grains and a few pine nuts.