Sikhye

Sikhye is Korea's traditional sweet rice drink, gently fermented with malted barley until it turns delicately sweet and fragrant. Served ice-cold with a few grains of rice floating on top, it is refreshing, soothing and deeply nostalgic. It is a classic finish to a Korean meal.

Prep time

10 mins

Cook time

60 mins

Total time

70 mins

Servings

6 servings

Calories

180

Ingredients

• 200 g cooked short-grain rice
• 150 g malted barley powder (yeotgireum)
• 1.5 litres warm water
• 80 g sugar
• 1 tablespoon pine nuts, to serve
• 1 tablespoon jujube slices (optional)

Instructions

1. Mix the malted barley powder with 500 ml of warm water and let it sit for 10 minutes.
2. Strain the liquid through a fine sieve or cheesecloth into a large pot, discarding the solids.
3. Add the remaining water and the cooked rice, then keep the pot warm at about 60°C for 1 hour.
4. The rice grains will float to the surface when the malt has done its work.
5. Stir in the sugar until dissolved, then bring to a gentle boil for 5 minutes.
6. Cool completely, then chill in the fridge for at least 2 hours.
7. Serve cold in small bowls, garnished with pine nuts and jujube.

Pro tips

• Keep the temperature around 60°C; too hot and the enzymes stop working.
• Do not skip straining the malt, or the drink will taste grainy.
• Chill thoroughly, as sikhye is always served cold.
• Sikhye keeps in the fridge for up to 4 days.

Frequently asked questions