Sikhye (sweet rice drink)

Sikhye is a traditional Korean sweet rice drink sweetened with malt, served cold as a dessert or refreshing drink. Its sweetness comes from the enzymes in the malt, and the sugar only rounds out the flavour.

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Method

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1. Work the malt thoroughly in plenty of lukewarm water, then strain through a fine sieve or muslin. Discard the solids and keep only the malt water.
2. Put the malt water and the cooked rice into a rice cooker or thermos flask and keep warm for 4-6 hours at about 60 °C (the “keep warm” setting of the rice cooker). During this time the enzymes in the malt break down the starch in the rice and give it a sweet taste.
3. When a few grains of rice float to the top of the liquid, that signals that the process is complete.
4. Pour the liquid into a saucepan, add the sugar, bring to the boil, then let it cool.
5. Serve cold, garnished with a few floating grains of rice and pine nuts.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The temperature is critical: at too high a heat the enzymes in the malt are destroyed before they can do their job.
• Strain thoroughly, as any remaining solid malt particles would make the drink cloudy.
• The floating grains of rice signal that it is ready; this is the traditional “readiness test”.
• It is best cold, and with ice cubes it can also make a refreshing summer drink.

Frequently asked questions

What is yeotgireum (malt)?

A flour made from germinated, dried barley that contains enzymes which break starch down into sugar. It is sold in dry form in Korean shops.

Why do a few grains of rice float on top?

This is the traditional sign that the malt has broken down the starch sufficiently and the drink is ready for the next stage.

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More korean ideas

• Hotteok (sweet filled pancakes)
• Patbingsu (shaved ice dessert with red beans)

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