Homemade Traditional Sikhye (Sweet Rice Drink)
Rich and Malty Flavor! A Healthy Summer Drink, Homemade Sikhye
My daughter suddenly wanted Sikhye, asking if we could buy it at the mart. Knowing she secretly yearned for homemade Sikhye, I decided to make it using the malted barley powder I had in the fridge. While straining the malted barley can be a bit tedious, the rest of the process is incredibly simple and easy. Store-bought Sikhye often has a weak malt flavor and an unpleasant cinnamon taste, which is why I prefer making it at home. This way, I can ensure a pure, rich malt flavor without any artificial additives. Seeing my daughter’s thumbs-up reaction after tasting it made all the effort worthwhile! Sikhye is the perfect refreshing and healthy beverage for the warming weather. Have a wonderful and exciting Friday!
Sikhye Ingredients- 500g malted barley powder
- 2/3 bowl of cooked rice (preferably fluffy and separate grains)
- 5.5L water
- 3 cups xylos sugar (adjust to taste)
Garnish- Jujube (julienned)
- Pine nuts
- Jujube (julienned)
- Pine nuts
Cooking Instructions
Step 1
Place the 500g of malted barley powder in a cheesecloth or mesh bag. Pour 5.5L of water over it and gently knead to release the malt flavor. Let it soak for about 30 minutes.
Step 2
Cook the rice until it’s fluffy and the grains are separate. It’s important to have distinct grains for Sikhye so they don’t clump together.
Step 3
Once the malted barley water has steeped, squeeze the bag thoroughly to extract as much liquid as possible. Using only the clear liquid ensures a clean taste.
Step 4
Strain the malted barley water through a fine-mesh sieve 2-3 times. Straining meticulously will result in a clear and delicious Sikhye.
Step 5
In a rice cooker, add about 2/3 bowl of the fluffy cooked rice. Pour the strained malted barley water over the rice, ensuring the rice grains are submerged. Set the rice cooker to the ‘warm’ function and let it ferment for 4-6 hours, or until the rice grains float to the surface.
Step 6
Once the rice grains have floated sufficiently, scoop out the grains and set them aside. Pour the remaining fermented malted barley liquid into a pot and bring it to a boil. Boiling this liquid prevents the rice grains from becoming mushy.
Step 7
When the liquid boils, turn off the heat and add the reserved rice grains back into the pot. Stir in 3 cups of xylos sugar, adjusting the sweetness to your preference. Stir until the sugar is dissolved. Chill thoroughly before serving. Garnish with julienned jujube and pine nuts for a beautiful presentation.