Korean Five-Grain Sweet Rice Punch
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Barley, millet and foxtail millet go into the malt water along with the sweet rice, so the sweetness of this sikhye, the Korean rice punch, carries an extra layer of grain flavor.
Read more
If the keep-warm temperature climbs past 70°C, the malt stops working and the drink comes out less sweet. A day in the fridge mellows it.
Ingredients
Instructions
- 1
Pour 600 ml lukewarm water over 80 g barley malt powder and soak for 20 minutes.
Knead it well by hand until the water turns cloudy, then strain through cloth and keep only the clear upper liquid.
- 2
Put 150 g cooked sweet rice, 50 g steamed barley, 40 g steamed millet, and 40 g steamed foxtail millet in the rice cooker.
Add the clear malt liquid and loosen the grains evenly so no dense clumps remain.
- 3
Hold the rice cooker at 60 to 65C for 1 hour to saccharify the grains.
Do not let it exceed 70C, and check every 15 minutes for temperature stability and floating rice grains.
- 4
When at least 10 rice grains float and look light and hollow, lift them out with a strainer.
Rinse briefly in cold water to remove stickiness, then keep them chilled separately for serving.
- 5
Add the remaining 1000 ml water and 45 g sugar to the sikhye liquid.
Simmer over medium-low heat for 10 minutes, skimming foam so the finish stays clean and the sweetness dissolves evenly.
- 6
Cool the finished punch completely, then chill it in the refrigerator until cold.
Pour into cups and finish with the reserved grains and 1 tablespoon pine nuts floating on top before serving.
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