Sikhye (Sweet Rice Punch)
[윤이련]50년 요리비결 3.4M💬 2K⏱ 7:45
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⚠️ AI-generated recipe. Actual results may vary.
Servings10Servings
1510
About 60 kcal per serving· about 600 kcal total· ⏱ 90 min(AI estimate)
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- Malt barley(엿기름)450 g
- Sweet rice (glutinous rice)(찹쌀)⇄ Substitute ▼400 g
- Warm water(따뜻한 물)4 L
- Water(물)4 L
- Raw sugar(원당)⇄ Substitute ▼160 g
- Ginger(생강)1 thumb-sized piece
- Cinnamon(계피)a pinch
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Steps
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- 1Soak the malt barley in 4L of warm water until well-hydrated, then rub it with your hands and strain through a sieve to collect the clear malt water.
- 2Wash the sweet rice thoroughly and cook it with less water than usual to make firm, fluffy rice.
- 3Put the cooked rice and the strained malt water into a rice cooker and let it ferment on the 'keep warm' setting for about 5 to 6 hours.
- 4When 10 to 20 grains of rice float to the top, pour the fermented mixture into a large pot.
- 5Add the raw sugar, ginger, and cinnamon to the pot, bring to a rolling boil, and skim off any foam that rises to the surface.
- 6Once it has cooled completely, pour off only the clear liquid, leaving the sediment at the bottom, and store it in the refrigerator.
💡 Cooking Tips
If you leave the malt barley pouch in while boiling the sikhye, it might turn cloudy. If you want a clear color, it's best to remove the pouch before boiling.
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