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| Sikhye |
Sikhye is a typical Korean beverage made of rice flour fermented with yeast. This drink is served as a useful soft drinks launched the digestive tract. Sikhye can be sweetened with sugar and honey as a flavor enhancer. It is the people of Korea to make Sikhye use a rice cooker. Hallmark Sikhye has a creamy, sweet flavor that is not overdone and now has developed into a popular soft drink Korean society.
Traditionally this drink served at the time of the great days like Chuseok, Dano, Seollal and in offerings to the spirits of ancestors at the altar.
Here recipe how to make Sikhye Traditional drink from South Korea:
Ingredient:
- 6 -7 quarts cold water
- 1 lb barley malt (powder)
- 2 cups sugar (adjust to taste)
- 2 cups uncooked short-grain white rice
- pine nuts, to garnish
- 1 ounce fresh ginger, peeled and sliced
Directions:
- In a large bowl, combine malt powder and water. Stir well, then let stand undisturbed until all the powder settles to the bottom, about 2 hours.
- Meanwhile, cook rice according to usual method (in a pot or a rice cooker). When rice is fully cooked, rinse it in cold water to remove any surface starch.
- Drain and reserve the clear liquid from step 1; discard the dregs.
- Combine the clear liquid with the cooked rice, 1 cup sugar and the sliced ginger. If you can't fit all the liquid in the pot, that's okay, just refrigerate the excess. If you have a rice cooker with a "warm" setting, use that, or a crockpot set to "warm", or a very low oven (125-150F). Keep on warm 4-5 hours, until a few grains of rice are floating on the surface.
- Separate the rice from the liquid, reserving both. Rinse the rice in cold water, cover and refrigerate. Pour the liquid into a large pot, along with the ginger slices. If you had leftover liquid in the previous step, add it in as well.
- Bring the liquid to a boil, adding another 1 cup of sugar. Skim off and discard any foam that forms. Boil until no more foam rises. Remove and discard the ginger. Cool the liquid to room temperature, then refrigerate.
- To serve, place a spoonful of rice and a few pine nuts in a glass or a tea bowl. Add the cold sikhye and drink.
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