Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)
Sikhye is a traditional Korean sweet rice punch made by steeping malted barley powder in lukewarm water, straining the milky liquid, adding cooked rice, and holding the mixture at around 60 degrees Celsius for one hour until the rice grains float. The amylase enzymes in the malt break down the rice starch, producing a distinctly malty, clear sweetness with grain depth. Only the clear top liquid is used after settling to keep the punch from turning cloudy, and simmering it with sugar and sliced ginger for 20 minutes rounds the sweetness while adding a gentle spiced warmth to the finish. Served well chilled with the reserved floating rice grains and pine nuts on top, the cold temperature sharpens the malty aroma and makes each sip crisp and refreshing.
Adjust Servings
Instructions
- 1
Soak malted barley in 500 ml lukewarm water for 20 minutes, massage, and strain through a sieve.
- 2
Repeat extraction with the remaining water in two batches, combine, and let it settle for 30 minutes.
- 3
Transfer only the clear liquid to a pot, add rice, and hold around 60°C for 1 hour until grains float.
- 4
Scoop out the rice grains, rinse in cold water, and reserve.
- 5
Add sugar and sliced ginger to the liquid and simmer over medium-low heat for 20 minutes.
- 6
Cool completely, chill, then serve topped with reserved rice grains and pine nuts.
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