Ogok-sikhye (Five-Grain Sweet Rice Punch)
A 2-serving five-grain sikhye recipe, with automatic scaling built in.
Instructions
- 1
Soak barley malt in 600ml lukewarm water for 20 minutes, knead it, and strain to collect the clear liquid.
- 2
Combine sweet rice and grains in a pot or rice cooker, pour in the clear malt liquid, and saccharify at 60–65°C for 1 hour.
- 3
When 10 or more grains float, strain the liquid and rinse the cooked grains separately.
- 4
Add the remaining 1000ml water and sugar to the strained liquid, then simmer for 10 minutes to adjust sweetness.
- 5
Cool completely, chill in the fridge, and serve cold with grains and pine nuts in each cup.
Tips
Nutrition (per serving)
Adjust Servings
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