Sikhye

Name: Sikhye
Cook time: 190 min
Total time: 190 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 200g Malted Barley, yeotgireum; 2 l Water; 1 cups Cooked Short Grain Rice; 3/4 cups Sugar, to taste; 2 tbsp Pine Nuts, for garnish

Sikhye is a gently sweet, refreshing Korean rice drink made from malted barley and cooked short-grain rice. The result is a lightly cloudy, mildly sweet beverage studded with soft rice grains and finished with a few aromatic pine nuts — perfect chilled as a palate-cleansing dessert or summer refresher.

Sikhye is a gently sweet, refreshing Korean rice drink made from malted barley and cooked short-grain rice. The result is a lightl... Show more

Traditional Korean Recipe

Health Grade

E · Indulgent

Time

3 hrs

Price

0,32 €

Calories

169 kcal

vegan

budget

low calorie

easy

low carb

low fat

Method

Steep the malt

Put the Malted Barley and Water in a large bowl or pot, then stir and rub the grains between your fingers for about 1 minute to help the flavor leach out. Let the mixture rest for 1 hour, giving it one gentle stir halfway through so the liquid turns fragrant and the solids can settle.

Strain the liquid

Pour the steeped mixture through a fine-mesh strainer into a clean pot, pressing the softened barley gently with the back of a spoon to extract as much sweet liquid as possible. Stop before you push grit through; a cleaner strain gives you a clearer sikhye.

Simmer with rice

Set the pot over medium heat and bring the strained liquid to a gentle boil. Stir in the Cooked Short Grain Rice and Sugar, then lower the heat and simmer for 20 minutes, stirring occasionally, until the rice grains start floating and the drink tastes pleasantly sweet.

Chill the sikhye

Take the pot off the heat and let the sikhye cool for 20 minutes until it is no longer steaming. Transfer it to a pitcher or container and chill for 1 hour so the flavor settles and the drink is properly cold.

Serve the drink

Stir the sikhye gently to redistribute the rice, ladle it into glasses or small bowls, and finish each serving with the Pine Nuts. Serve it cold, with a little rice in every cup.