Sikhye(식혜) is a traditional barley malt and rice drink from Korea.

Malt barley(엿기름 yeotgireum) is dried sprouted barley, usually crushed or powdered. Either type can be used to make sikhye. Combine malt barley and water then let it sit until naturally settled. Let the malt water separate longer, up to an hour or more, for clearer liquid result. Carefully pour off the liquid while leaving the sediment. The remaining malt barley can then be used once or twice more.

The mixture must be kept warm for several hours, until the rice starts to float. This can be done with the warm setting on a rice cooker. Sugar and ginger can be optionally added.

Finished sikhye can be stored in the refrigerator. Sikhye is often served chilled, though it can be served warm too. Pine nut, jujube, and floating rice are common garnishes.

Recipe

makes about 12 cups

Ingredients

• 4 oz malt barley(엿기름) or ½ cup barley malt powder(엿기름가루)
• 1 cup cooked japonica rice or cooked sticky rice
• 12 cup water
• 1 tbsp ginger, sliced (optional)
• ½ – 1 cup sugar (optional)
• pine nut (optional)
• jujube, seeded and spiral sliced (optional)

Directions

• place malt barley in cloth bag (optional)
• combine malt barley, water
• let sit 15 to 30 minutes
• massage until water turns opaque
• remove malt barley (pour through cloth or strainer if malt barley is not in cloth bag) (malt barley can be used again)
• let sit 15 to 30 minutes or longer until separated
• carefully pour malt water into pot (set aside malt barley sediment)
• add cooked rice
• keep warm (about 150°F) until rice grains start to float, 4 hours to overnight
• boil
• add ginger, sugar (optional)
• simmer about 5 minutes
• let cool
• garnish with pine nut, jujube (optional)
• serve