Sikhye
A traditional Korean sweet rice punch with floating rice grains.
- 1 cupmalt powder(yeotgireum)
- 10 cupswater(warm)
- 1 cupcooked rice(short grain)
- ¾ cupsugar(to taste)
- 1 tbsppine nuts(for garnish)
- 1Dissolve malt powder in warm water, let settle, use clear liquid.
- 2Combine malt water with cooked rice.
- 3Keep warm about 150F for 4-6 hours until rice floats.
- 4Strain rice, reserve grains.
- 5Bring liquid to boil with sugar.
- 6Cool and refrigerate.
- 7Serve cold with reserved rice and pine nuts.
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Sikhye is a traditional Korean beverage made from malt water and cooked rice, often served as a digestive after meals.
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