Sikhye, Sweet Rice punch, Korean traditional dessert🇰🇷

Hi everyone, Welcome to “Hello Julie”. 🤗
Let me share my mom-in-law’s delicious Sikhye recipe! Sikhye is a Korean traditional drink dessert. It’s sweet and good for digestion since it’s made with the barley malt.
My mom-in-law always puts little bit of ginger and this hint of gingery scent makes this drink much deeper and balanced up with just sweet taste. With little bit of effort, you can experience whole new dessert world! You won’t regret it!
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Ingredients: for 3.6L of Sikhye (for big family)
Rice 3 cups
Barley malt powder 400g
Water 4L
Sugar 2 cups
Ginger 2pcs, sliced
*How to make:
1. Cook rice (slightly less water than usual).
2. Put the barley malt powder into the clean cotton bag and rub it in the lukewarm water so that the milky white malt water comes out of the bag.
3. Make 4L of malty water and let the thick part of malty water sink at the bottom.
4. Gently pour the top clear part of malty water into the cooked rice and stir the rice to break it up. Recommend not to use the dregs at the bottom to get a refine taste.
5. Put it into the rice cooker and leave it in warm status (not cooking) for 5 hours.
6. Once you find more than 10 rices are floating, the fermenting process is done.
7. Pour all into the big pot and add sugar and sliced ginger and boil for 10 min in high heat
8. Remove the form
9. Cool it down and keep it in the freezer (recommend to eat within 2-3 days)
10. Garnish with the pine nuts (optional)
Thank you for watching! If you have any questions, please feel free to leave a comment below. And please don't forget to “like and subscribe” to my channel for more delicious Korean food recipes!
#Sikhye #Koreandessert #Chusuk

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