drinks · vegan · vegetarian · dairy-free
Sikhye (sweet rice punch)
Korean malted rice drink with floating grains, ginger and pine nuts, served icy cold.
- Time
- 360min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak malt powder in water 1 hour; squeeze and let settle 1 hour; pour off the clear liquid.
-
2
Mix clear malt water with cooked rice in a rice cooker on 'keep warm' 4–5 hours until grains float.
-
3
Transfer to a pot with sugar and ginger; boil 10 minutes.
-
4
Skim and cool; chill well.
-
5
Serve icy with floating rice and pine nuts.
