📝 About This Recipe
Sikhye is a beloved Korean dessert beverage, cherished for centuries for its delicate sweetness and digestive benefits. This elegant drink is crafted by steeping cooked rice in a malted barley infusion, where natural enzymes transform starch into sugar, creating a light, honey-like flavor profile. Topped with pine nuts and jujubes, it offers a refreshing, chilled finish to any festive meal or a soothing afternoon pick-me-up.
🥗 Ingredients
The Malt Base
- 2 cups Yeot-gireum (Barley Malt Powder) (Coarsely ground for best extraction)
- 12 cups Filtered Water (Divided use; lukewarm water works best for steeping)
The Rice Component
- 1.5 cups Short-grain White Rice (Uncooked)
- 1.25 cups Water (For cooking the rice to a firm texture)
Sweetener and Aromatics
- 1/2 cup Granulated Sugar (Adjust to taste; can use honey for depth)
- 1 inch piece Fresh Ginger (Sliced into thin rounds)
Traditional Garnishes
- 3-4 pieces Dried Jujubes (Red Dates) (Sliced into decorative flower shapes)
- 1 tablespoon Pine Nuts (Whole)
- 1 teaspoon Dried Goji Berries (Optional for color)
👨🍳 Instructions
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1
In a large bowl, combine the barley malt powder with 10 cups of lukewarm water. Stir well and let it soak for at least 1 hour to activate the enzymes.
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2
While the malt is soaking, wash the short-grain rice several times until the water runs clear. Cook the rice with slightly less water than usual (1.25 cups) to ensure the grains are firm and distinct.
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3
Massage the soaked malt powder with your hands in the water for 5 minutes to extract all the starches. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean container, squeezing hard to get every drop of liquid.
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4
Let the strained malt water sit undisturbed for 2-3 hours. A white sediment will settle at the bottom; you only want the clear yellowish liquid on top for a bright, translucent drink.
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5
Once the rice is cooked, fluff it with a spatula. Pour the clear part of the malt water into the rice cooker over the warm rice, being careful not to pour in the white sediment at the bottom of the malt container.
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6
Set the rice cooker to the 'Keep Warm' setting. Do not use the 'Cook' setting. Add 1 tablespoon of sugar to the mixture to jumpstart the fermentation process.
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7
Let the mixture sit on 'Keep Warm' for 4 to 6 hours. The process is complete when about 20-30 grains of rice float to the surface.
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8
Carefully strain the rice from the liquid using a slotted spoon. Rinse the rice under cold running water and store it in a separate airtight container with a little cold water in the fridge (this keeps the rice from getting mushy).
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9
Pour the malt liquid into a large pot. Add the remaining 2 cups of water, the ginger slices, and the sugar. Bring the mixture to a rolling boil over medium-high heat.
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10
Boil for 10 minutes, skimming off any white foam that rises to the surface to ensure a clear, clean-tasting punch.
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11
Remove the ginger slices. Taste the sikhye and add more sugar if desired while the liquid is still hot.
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12
Cool the liquid completely at room temperature, then transfer to a glass jar and refrigerate until ice-cold.
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13
To serve, pour the chilled liquid into bowls or glasses. Add a spoonful of the reserved cold rice, and garnish with sliced jujubes and pine nuts.
💡 Chef's Tips
For a crystal-clear drink, never stir the sediment back into the malt water; the sediment makes the drink cloudy and bitter. If you prefer floating rice grains when serving, rinsing the rice in cold water after fermentation is essential to remove the stickiness. Adjust the sugar level only at the final boiling stage, as the malt itself provides a natural, subtle sweetness. You can freeze the sikhye until it is slushy for a refreshing 'granita' style treat on hot summer days. Always use 'Keep Warm' mode; if the liquid boils during fermentation, the enzymes will die and the rice won't break down properly.
🍽️ Serving Suggestions
Serve chilled in traditional ceramic bowls with a small spoon to enjoy the rice. Pair with Korean oil-and-honey cookies (Yakgwa) for a classic dessert duo. Serve as a palate cleanser after a heavy, spicy meal like Galbi-jjim or Bulgogi. Add a few ice cubes made of frozen sikhye to keep the drink cold without diluting the flavor. Great alongside spicy rice cakes (Tteokbokki) to soothe the heat of the chili.