Sikhye (Korean Sweet Rice Drink)

• Malt powder(엿기름)300 g🛒
• Water(물)3 L🛒
• Cooked firm rice(고두밥)300 g🛒
• Sugar(설탕)150 g🛒

This site earns commissions from Amazon on purchases made through links on this page.

Steps

Tap a step with a time badge to jump to that moment in the video.

1. 1Soak the malt powder in lukewarm water for about 1 hour, then squeeze the malt powder by hand to extract the flavor into the water.
2. 2Let the malt-infused water sit for 2-3 hours so the sediment settles to the bottom.
3. 3Gently pour the clear top water into a pot, leaving the sediment behind.
4. 4Add the cooked rice to the pot and keep it warm (at 60°C or using the keep-warm setting of a rice cooker) for 5-6 hours until a few grains of rice float to the surface.
5. 5Transfer the mixture to a large pot, bring to a boil, add sugar, and skim off any foam that rises to the surface.
6. 6Boil for an additional 10-15 minutes, then cool and serve chilled.

💡 Cooking Tips

Using cooked rice that is slightly firmer than normal helps prevent the grains from becoming mushy during the fermentation process.