Sweet Rice Punch
Sikhye is a traditional Korean sweet rice drink made by fermenting cooked rice with malt water, then gently boiled and chilled.
Instructions
- 1
Mix malt powder with 600ml water, let settle for 20 minutes, and decant the top liquid.
- 2
Repeat once more to make about 1200ml clear malt water.
- 3
Hold rice and malt water at about 60°C for 4 hours to saccharify.
- 4
When rice grains float, strain and add sugar and ginger to the liquid.
- 5
Simmer 15 minutes, cool, chill, and serve with pine nuts.
Tips
Nutrition (per serving)
Adjust Servings
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