
🧂 Ingredients
- ½ cup sweet rice
- 6 cups water
- 3 tbsp malt barley powder
- 2 tbsp sugar
- 2 tbsp honey
- 1-inch piece of ginger
- pine nuts
📖 Instructions
🔥 Cook the Sweet Rice
Rinse the sweet rice under cold water until the water runs clear.
In a pot, combine the rice and 6 cups of water.
Bring to a boil, then reduce the heat and simmer for about 30–40 minutes until the rice is fully cooked and the grains start to break apart.
🥄 Make the Malted Barley Syrup
In a separate bowl, mix malt barley powder with about 1 cup of water. Stir until smooth, making sure there are no lumps.
If using ginger, slice it thinly and add it to the rice mixture in the pot for an added flavor infusion.
🌀 Combine the Ingredients
Once the rice is cooked, add the malt barley mixture to the pot, stirring well.
Add the sugar and honey to sweeten the drink to your liking. Stir until fully dissolved.
🫕 Simmer the Punch
Let the mixture simmer for 10-15 minutes on low heat to allow the flavors to meld together.
If you added ginger, you can remove it at this point.
🫗 Cool and Strain
Let the mixture cool to room temperature, then strain it through a fine mesh strainer or cheesecloth to remove any rice particles.
Optionally, you can leave some of the rice grains in the drink for added texture.
❄️ Chill & Serve
Serve the sikhye cold over ice or chill it in the refrigerator for an hour.
Garnish with pine nuts for extra flavor and crunch.
🍹 Serving Tips:
Sikhye is often served as a dessert or refreshing drink after a meal in Korean cuisine.
You can adjust the sweetness by adding more or less sugar or honey, depending on your taste.
For a more traditional touch, you can also add a small amount of corn syrup to enhance the smoothness of the drink.