Sikhye

Name: Sikhye
Yield: 2 servings
Cuisine: Korean
Ingredients: 250g barley malt powder (yeotgireum); 3 litres water; 2 cups cooked short-grain rice; 150g sugar; A few slices of ginger (optional); Pine nuts, to serve

식혜/SHIK-hyeh/

Also known as: Shikhye, Korean Sweet Rice Drink, Korean Rice Punch

About this dish

A sweet, cold rice drink made by steeping cooked rice in malted barley water, with soft grains of rice floating on top.

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Ingredients

🌾250g barley malt powder (yeotgireum)

💧3 litres water

🍚2 cups cooked short-grain rice

🍬150g sugar

🫚A few slices of ginger (optional)

🌰Pine nuts, to serve

Method

Serves 2

Soak the malt in the water for an hour, then rub and strain, letting the sediment settle.

Pour the clear malt water over the rice in a rice cooker.

Keep warm for 4–6 hours until grains of rice float to the top.

Lift out the floating grains and rinse them, then boil the liquid with sugar and ginger.

Chill and serve with the rice grains and a few pine nuts.

✓ What Makes it Authentic

Sikhye is a traditional Korean dessert drink served after meals, at holidays and in jjimjilbang (bathhouses).

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