Sweet Sikhye (Sweet Rice Punch) Rich with Savory Barley Malt
A traditional Korean sweet beverage made by fermenting slightly dry cooked rice in clear barley malt water and simmering it with sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Let the sediment of the barley malt settle completely and use only the clear upper liquid for a clean, crisp flavor. Slightly dry cooked rice is fermented in an electric warming rice cooker, then boiled with a pinch of salt to highlight the subtle sweetness. It is wonderful served chilled for holidays or as a dessert for guests.
- Servings
- about 10–12 servings
- Cook time
- 10 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Barley malt powder (yeotgireum)5 cups
- White rice1 3/4 cups
- Sugar2.5 cups
- Salt0.5 tsp
- Bottled water35 cups (7 L)
- If you want a richer, deeper sikhye, pour about 10 cups less water than the amount used here.
- Place 5 cups of barley malt powder in a container, pour in 20 cups (4 L) of cold water, and let it soak for over 1 hour.
- Pour 2 cups of water over 1 3/4 cups of rice, soak for about 30 minutes, and cook the rice.
Steps
1. This is barley malt powder (yeotgireum). You can find it at grain stalls in traditional markets as well as large supermarkets.
2. Place 5 cups of barley malt powder in a container and pour in 20 cups (4 L) of cold water. Let it soak like this for over 1 hour.
If you want a richer sikhye, pour about 10 cups less water than the amount I measured.
3. Rub the soaked barley malt between both hands so the milky liquid is drawn out.
Rub it submerged in the water, and rub it lifted above the water.
4. Once enough liquid has steeped out, strain the barley malt through a sieve and extract only the liquid. (Set this first steeped water aside carefully.)
5. Place the strained barley malt back into the container, pour in another 15 cups (3 L) of water, and rub with your hands to extract more malt water.
Strain the barley malt through the sieve again to collect the second batch of liquid. (This is the second steeped water.)
6. Combine the first and second steeped waters and let sit for 5 hours so the sediment settles to the bottom.
This is how you get a clean-tasting sikhye.
7. While the sediment settles, cook the rice: pour 2 cups of water over 1 3/4 cups of rice, let it soak for about 30 minutes, and cook.
It should be cooked drier and firmer than everyday rice—firm cooked rice.
8. After 5 hours, gently pour the barley malt water into another container. If you are not careful, the settled sediment will pour right along with it.
This will give you the clear top water.
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9. Filter the poured clear water through a cotton cheesecloth to remove any stray bits.
10. Pour the clear top water from step 8 into the electric warming rice cooker, add the cooked rice, and stir to break up any clumps.
Set aside the remaining liquid that did not fit in the rice cooker, as it will be boiled together later.
Keep the rice cooker on the "keep warm" setting.
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11. After 5 hours on keep warm, the fermented rice grains float right up like this.
This varies depending on your rice cooker's performance, so check carefully once 2 hours have passed. When the rice grains float up like that, take it out of the rice cooker.
12. Scoop out as much rice as you want to float on top of the sikhye and rinse it in cold water.
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13. Pour cold water over the rinsed rice grains, keep them in the refrigerator, and float them on top when serving the sikhye.
14. Combine the fermented liquid from the rice cooker with the liquid set aside earlier, and bring to a boil over high heat. Once it boils, reduce the heat and simmer.
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15. Add sugar to adjust the sweetness. Adding a tiny bit of salt enhances the perceived sweetness.
Adjust the sugar amount knowing it tastes sweeter once cooled than when piping hot.
16. Skim off any foam that rises and boil briskly over medium heat for over 10 minutes until the raw barley malt smell disappears.
This makes 6 L of sikhye (four 1.5 L bottles).
You can make a large batch at once and keep it in the freezer.
Sikhye is not difficult, but it takes a lot of time.
I soaked the barley malt in the afternoon and only finished the sikhye at dawn.
It is best to soak it early in the morning and prepare it while taking care of chores around the house.
Ppunwife's tips
- Combine the first and second steeped waters and let sit for 5 hours so the sediment settles. This makes a clean, clear sikhye.
- The rice needs to be cooked firmer and drier than everyday rice—firm cooked rice.
- Adding a little salt heightens the perceived sweetness. Sikhye tastes sweeter after it cools than when it is hot, so adjust the sugar accordingly.
FAQ
How do I make the sikhye flavor richer and deeper?
Reduce the water used for steeping the barley malt by about 10 cups compared to the standard amount, and the flavor will turn out richer.
How should I store the rice grains so they float on top?
Scoop out as many fermented rice grains as you like from the cooker, rinse them in cold water, submerge them in fresh cold water, and store them separately in the refrigerator. Float a spoonful on top right before drinking.
Why do you add a little salt when boiling?
Adding a small pinch of salt alongside the sugar enhances the sweetness even further.
Can I store the finished sikhye for a long time?
You can freeze batches of sikhye in the freezer and enjoy it chilled with icy slush.
