Sikhye (식혜)

Prep time: 20 minutes (plus 6 hours fermenting)

Cook time: 20 minutes

Total time: 6 hours 40 minutes

Servings: 8 cups

Country of Origin

Korea

A traditional fermented sweet rice drink made by steeping malted barley flour water with cooked rice until sweet, boiled with sugar, and served ice-cold with floating rice grains and pine nuts.

Presentation & How It's Eaten

Served cold in glass cups or bowls with rice grains floating on top. Drunk as a refreshing dessert beverage after heavy meals to aid digestion.

Ingredients

• 1 cup malted barley powder (gireum-garu)

• 8 cups water

• 2 cups cooked short-grain white rice

• 1/2 cup sugar

• Pine nuts for garnish

Step-by-Step Directions

1. Extract Malt Water: Mix malted barley powder with 8 cups water in a bowl. Let sit 1 hour for sediment to settle at bottom. Pour clear top malt water into a rice cooker, leaving heavy sediment behind.

2. Ferment in Rice Cooker: Add cooked rice into clear malt water in rice cooker. Set rice cooker on "Keep Warm" mode (not cook) for 6 hours until 4–5 grains of rice float to top.

3. Rinse Rice (Optional): Strain floating rice grains, rinse under cold water, and store in cold water in fridge (this helps grains float when serving later).

4. Boil Drink: Pour fermented liquid into a large stockpot, add sugar, and boil over high heat for 10 minutes, skimming off foam.

5. Chill & Serve: Chill completely in refrigerator. Pour cold sikhye into glasses, add spoonful of rinsed rice grains and top with pine nuts.

Cooking Tips

• Keep Warm Mode: Ferment strictly on "Keep Warm" mode (~140°F/60°C); boiling temperature halts enzyme activity and prevents rice fermentation.

Nutrition Facts

(Estimated per serving, 1 cup)

• Calories: ~150 kcal

• Total Fat: 0.5g

• Saturated Fat: 0.1g

• Cholesterol: 0mg

• Sodium: ~10mg

• Total Carbohydrates: 36g

• Dietary Fiber: 0.8g

• Sugars: 22g

• Protein: 1.5g