Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)
Quick answer
- Total time
- 200 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The malt water is left to stand until the sediment sinks, and only the clear top is poured off; heat the sediment along with it and the punch turns cloudy.
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When the rice grains start to float they are lifted out and rinsed in cold water, and the remaining liquid boils again with sugar and sliced ginger. The ginger is never strong, just a slight warmth at the very end.
Ingredients
Instructions
- 1
Pour 500ml lukewarm water over 120g barley malt, soak for 20 minutes, knead by hand to fully dissolve the starch, then strain through a fine sieve to collect the liquid.
- 2
Pour the remaining water over the spent malt in two additions, extracting each time the same way, combine all the liquid and rest for 30 minutes so the sediment settles to the bottom.
- 3
Carefully pour only the clear liquid into a pot, add 180g cooked rice and 12g thinly sliced ginger, and maintain at 60C for 1 hour until several rice grains float to the surface, indicating saccharification is complete.
- 4
Scoop out the rice grains with a strainer, rinse in cold water to remove stickiness, and keep separately; boil the liquid over medium-low heat for 20 minutes to deactivate the saccharification enzymes.
- 5
Add 90g sugar to the liquid and simmer over medium-low heat for 20 minutes until the ginger flavor fully infuses.
- 6
Cool completely and refrigerate; just before serving, divide the reserved rice grains and the total 8g pine nuts among the bowls and serve cold.
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