Photograph of the finished Sikhye

Korea · Nước gạo ngọt Sikhye

Sikhye

50 min Hands-on time + 5 hr 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 320 g
  • Photograph of Malt powder (yeotgireum) Malt powder (yeotgireum) 160 g
  • Photograph of Sugar Sugar 140 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Pine nuts Pine nuts 12 g
  • Photograph of Dried jujube Dried jujube 4

Method

  1. 1 Soak the malt powder in warm water for 1 hour, squeeze thoroughly, then filter the liquid and let it settle for 30 minutes.
  2. 2 Pour off the clear liquid on top, discarding the starch sediment that has settled at the bottom.
  3. 3 Mix the malt syrup with the leftover cooked rice and let it ferment at 60°C for 4 hours, until the rice grains float to the surface.
  4. 4 Drain the rice and soak it in cold water. Boil the rice in the remaining water with sugar and a few slices of ginger for 15 minutes, skimming off any foam.
  5. 5 Let it cool, then refrigerate. When serving, add the drained rice, pine nuts, and sliced jujubes on top.
Start cooking