Sikhye (Korean traditional rice soft drinks)

Sikhye (Korean traditional rice soft drinks)


8 people made this

About this recipe: This drink helps in digestion because Lactobacillus bacteria yeast.

Ann Lee Washington, United States

Serves: 20 

  • 1 cup korean rice
  • 1 ½ cup Malt powder
  • 21 cups (5l) water (10 cups (2.5l) in warm water)
  • 2 cups caster sugar
  • 2 slices ginger
  • 1 tablespoon pine nuts for garnish

Prep:20min  ›  Cook:30min  ›  Extra time:12hr10min  ›  Ready in:13hr 

  1. Mix the 1 ½ cups Malt powder with 10 cups (2.5l) warm water and let sit for 12 hours.
  2. Make steamed rice with 1 cup rice and 1 cup (250ml) water in a rice cooker.
  3. Pour only the clear liquid from the malt powder mixture over the cooked rice, separate the rice using a spatula. Set the rice cooker on warm and leave it for 2-3 hours. (About 10-15 minutes later, the rice will be flow to the top.)
  4. Put the rice into a large pot, add the remaining 10 cups (2.5l) water, 2 cups sugar and 2 slices of ginger. Cook for 20 minutes in medium high heat. While boiling, remove the bubbles on the top of the pot.
  5. Put in a 1 litre jar (gallon). Keep in the refrigerator and serve cold with a few pine nuts for garnish.
  6. This drink will be good for a week in the refrigerator.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate