Sikhye (Korean rice punch)
Sikhye (Korean rice punch)
Ingredients
- 1 cup malted barley
- 4 cups warm water, for soaking barley
- 1 cup cooked rice, previously cooked
- 1 cup granulated sugar, divided
- 3 cinnamon sticks
- 4 slices ginger, candied or fresh
- 3 jujube flowers, for garnish
Instructions
- 1
Place the malted barley into a cheesecloth bag and tie it securely. Place the bag in a large metal bowl.
⏱️ 2 min
- 2
Pour 4 cups of warm water over the barley in the cheesecloth bag, ensuring it is fully submerged. "Milk" the barley by repeatedly squeezing the cheesecloth bag in the warm water until the liquid turns very milky white. Continue squeezing as much liquid out of the barley as possible to extract its flavor and maltiness.
⏱️ 10 min
- 3
Fluff the previously cooked rice in a rice cooker. Add the extracted barley milk into the rice cooker, filling it up to the "max line" (e.g., "Plain MAX 4 cups (Mixed)" marking).
⏱️ 5 min
- 4
Add 1/2 cup of granulated sugar to the rice cooker and mix well. Close the rice cooker lid, plug it in, and set it to the "KEEP WARM" setting. Let it slowly ferment for four hours.
⏱️ 3 min
- 5
After four hours, open the rice cooker. Successful fermentation is indicated when a few pieces of rice rise to the surface. This means the malt's diastatic enzyme amylase has converted the starch in the rice into sugar, specifically maltose, imparting a naturally derived malty sweetness.
⏱️ 1 min
- 6
Scoop out the floating rice from the fermented mixture into a strainer. Rinse the rice under cold water. Submerge the rinsed rice in water in a separate container and refrigerate it immediately. This allows the rice to float to the top when served, creating a decorative effect.
⏱️ 5 min
- 7
Pour the remaining fermented liquid (without the separated rice) from the rice cooker into a large pot. If there was any remaining barley milk from the initial extraction, add that to the pot as well.
⏱️ 2 min
- 8
Add the cinnamon sticks, ginger pieces, and the remaining 1/2 cup of granulated sugar to the pot. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
⏱️ 10 min
- 9
Turn off the heat and let the mixture cool completely. Once cooled, remove the cinnamon sticks and ginger from the pot.
⏱️ 1 min
- 10
Transfer the cooled Sikhye into airtight containers and refrigerate.
⏱️ 1 min
- 11
When serving, pour the chilled Sikhye into a cup. Add some of the pre-prepared, refrigerated rice (which should float to the top). Garnish with jujube flowers for an aesthetic touch. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sikhye (Korean rice punch)
- 1 cup malted barley
- 4 cups warm water, for soaking barley
- 1 cup cooked rice, previously cooked
- 1 cup granulated sugar, divided
- 3 cinnamon sticks
- 4 slices ginger, candied or fresh
- 3 jujube flowers, for garnish
Instructions
- 1
Place the malted barley into a cheesecloth bag and tie it securely. Place the bag in a large metal bowl.
⏱️ 2 min - 2
Pour 4 cups of warm water over the barley in the cheesecloth bag, ensuring it is fully submerged. "Milk" the barley by repeatedly squeezing the cheesecloth bag in the warm water until the liquid turns very milky white. Continue squeezing as much liquid out of the barley as possible to extract its flavor and maltiness.
⏱️ 10 min - 3
Fluff the previously cooked rice in a rice cooker. Add the extracted barley milk into the rice cooker, filling it up to the "max line" (e.g., "Plain MAX 4 cups (Mixed)" marking).
⏱️ 5 min - 4
Add 1/2 cup of granulated sugar to the rice cooker and mix well. Close the rice cooker lid, plug it in, and set it to the "KEEP WARM" setting. Let it slowly ferment for four hours.
⏱️ 3 min - 5
After four hours, open the rice cooker. Successful fermentation is indicated when a few pieces of rice rise to the surface. This means the malt's diastatic enzyme amylase has converted the starch in the rice into sugar, specifically maltose, imparting a naturally derived malty sweetness.
⏱️ 1 min - 6
Scoop out the floating rice from the fermented mixture into a strainer. Rinse the rice under cold water. Submerge the rinsed rice in water in a separate container and refrigerate it immediately. This allows the rice to float to the top when served, creating a decorative effect.
⏱️ 5 min - 7
Pour the remaining fermented liquid (without the separated rice) from the rice cooker into a large pot. If there was any remaining barley milk from the initial extraction, add that to the pot as well.
⏱️ 2 min - 8
Add the cinnamon sticks, ginger pieces, and the remaining 1/2 cup of granulated sugar to the pot. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
⏱️ 10 min - 9
Turn off the heat and let the mixture cool completely. Once cooled, remove the cinnamon sticks and ginger from the pot.
⏱️ 1 min - 10
Transfer the cooled Sikhye into airtight containers and refrigerate.
⏱️ 1 min - 11
When serving, pour the chilled Sikhye into a cup. Add some of the pre-prepared, refrigerated rice (which should float to the top). Garnish with jujube flowers for an aesthetic touch. Enjoy!
⏱️ 1 min