Sikhye (Korean Sweet Rice Punch)
Sikhye is a traditional Korean sweet rice punch made from malt water, cooked rice, and sugar. Served chilled with floating rice grains, it’s a refreshing and unique drink often enjoyed after meals or on festive occasions.
Servings 4
Calories 120kcal
Equipment
- 1 Large pot or rice cooker For making rice and fermenting
- 1 Fine strainer To separate malt water
- 1 Pitcher or jar For storing drink
Ingredients
- 1 cup Cooked rice Short-grain, freshly steamed
- 1 cup Barley malt powder (yeotgireum) For enzyme water
- 8 cups Water For making drink
- ½ cup Sugar Adjust to taste
- Pine nuts Optional garnish
Instructions
- Mix barley malt powder with 4 cups of warm water. Let sit for 30 minutes, then strain liquid through a fine sieve. Discard solids.
- Place cooked rice in a large pot or rice cooker. Pour strained malt water over the rice. Keep warm (around 60°C / 140°F) for 4–6 hours until some rice grains float.
- Strain liquid into a pot, leaving rice aside.
- Add 4 more cups of water and sugar. Simmer for 10 minutes, then cool completely.
- Chill in the refrigerator before serving.
- To serve, pour into a glass with a spoonful of rice grains and garnish with pine nuts.
Notes
Adjust sweetness by adding more or less sugar.
Traditionally served cold, but can also be enjoyed warm in winter.
Store in the refrigerator for up to 3 days.