Speedy Microwave Sikhye
[Manmulsang] Microwave Sikhye Ready in 30 Minutes
Hello everyone! Today, we’re going to make Sikhye, a traditional Korean drink that usually takes at least 8 hours, in an incredibly fast 30 minutes using a microwave. This is the ’30-Minute Microwave Sikhye’ recipe, inspired by a popular TV show called ‘Manmulsang’. Get ready to enjoy this sweet and refreshing beverage with minimal effort!
Ingredients- 2 cups malted barley powder (yeotgireum)
- 1 liter hot water
- 1 bowl cooked rice (warm)
- 8 Tbsp sugar (adjust to taste)
- 1.5 liters water
- 1 jujube (for garnish)
- 4-5 pine nuts (for garnish)
Cooking Instructions
Step 1
Gather all the necessary ingredients for making delicious Sikhye. The main components are malted barley powder, rice, sugar, and water.
Step 2
In a microwave-safe, wide bowl, place one bowl of warm cooked rice. Add about twice the amount of the rice in hot water (approximately 200ml) to help the rice ferment smoothly. Stir in 1 tablespoon of sugar to aid the rice in softening and fermenting.
Step 3
Using a spatula or spoon, gently break apart the rice grains so they are not clumped together. Properly separating the rice grains is key to achieving the classic ‘rice grains floating’ look in your Sikhye.
Step 4
Place the bowl with the loosened rice into the microwave without covering it with plastic wrap. Microwave for 10 minutes. If you are using cold rice, you might need to heat it for a slightly longer duration, about 12-13 minutes. For warm rice, 10 minutes is sufficient.
Step 5
This is what the rice looks like after being microwaved for 10 minutes. You can see that the rice grains have started to loosen and ferment into a soft mass.
Step 6
Carefully remove the microwaved rice from the bowl and rinse it lightly under cold water. Be gentle to avoid crushing the rice grains. After rinsing, drain the rice thoroughly using a sieve.
Step 7
Now, let’s prepare the malted barley. In a large, deep bowl, add 2 cups of malted barley powder (measured with a standard paper cup). Pour in 1 liter of boiled hot water and stir well until the malted barley powder is fully dissolved without any lumps.
Step 8
Let the malted barley mixture sit for 15 minutes to allow it to steep. After steeping, strain the liquid through a fine-mesh sieve to separate the liquid from the solids. Add another 500ml of lukewarm water to the strained liquid and gently knead it with your hands to extract as much flavor and aroma from the malted barley as possible.
Step 9
You now have a milky, aromatic malted barley liquid. This liquid holds the deep, unique flavor of the malted barley.
Step 10
To the malted barley liquid, add 7 tablespoons of sugar for sweetness, and then add the rice that was rinsed and drained earlier. The rice grains will ferment in the sweet malted barley liquid.
Step 11
Stir the mixture thoroughly until the sugar is completely dissolved. Ensuring the sugar is well incorporated will result in a uniformly sweet Sikhye.
Step 12
Prepare the mixture for microwaving. Cover the bowl tightly with plastic wrap, then use a fork to poke several small holes in the wrap. These holes allow steam to escape, aiding the fermentation process.
Step 13
Microwave the covered bowl for 20 minutes. A crucial tip here: To prevent boiling over, use a bowl that is at least three times the volume of your ingredients. My bowl was slightly too small, causing a minor overflow. Remember to choose a generously sized bowl!
Step 14
The Sikhye will be very hot after microwaving, so let it cool down completely at room temperature. Once cooled, refrigerate it for best results. Chilled Sikhye is wonderfully refreshing.
Step 15
Voila! Your delicious, chilled Sikhye, made in just 30 minutes without boiling, is ready. The floating rice grains look appetizing, don’t they?
Step 16
Finally, for a beautiful presentation, garnish your Sikhye with sliced jujubes and pine nuts. Enjoy your homemade Sikhye!
