Sikhye (Korean traditional rice soft drinks)

    13 hours

    This drink helps in digestion because Lactobacillus bacteria yeast.

    Ann Lee

    Washington, United States
    9 people made this

    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.

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