Sikhye

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.