Sikhye

Name: Sikhye
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1 cup malted barley powder; 12 cups water; 2 cups cooked short-grain white rice; 1/2 cup granulated sugar; 4 dried jujubes, sliced

A traditional sweet rice drink made by steeping cooked rice with malted barley liquid. Serve thoroughly chilled as a refreshing dessert beverage.

320 minMediumServes 8130 cal/serving

KoreanNon-Alcoholic DrinkStovetopVeganVegetarianHalal-friendlyKosher-styleNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

1 cup malted barley powder
12 cups water
2 cups cooked short-grain white rice
1/2 cup granulated sugar
4 dried jujubes, sliced

Instructions

1

Mix 1 cup malted barley powder with 12 cups water in a large bowl and steep for 1 hour.
2

Strain the liquid through a fine sieve into a container, discarding the spent barley solids.
3

Pour the clear malt liquid over 2 cups cooked short-grain white rice in a rice cooker or warm pot.
4

Keep warm for 4 to 6 hours until rice grains float to the top of the liquid.
5

Transfer the mixture to a large pot, add 1/2 cup granulated sugar, and boil for 10 minutes while skimming foam.
6

Chill completely in the refrigerator and serve cold, garnished with 4 sliced dried jujubes.

Questions

Can I make Sikhye gluten-free?

Yes. The gluten in this entry is 1 cup malted barley powder. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

Can I halve or double Sikhye?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To make a pitcher, multiply everything and stir over ice at the end.

Serve it with

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