Go Back
–+ servings
A chilled glass of Korean Sikhye sweet rice punch with rice grains and pine nuts.

Korean Sikhye (Sweet Rice Punch)

No ratings yet
A chilled Korean sweet rice punch made with barley malt, cooked rice, ginger, sugar, and pine nuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 glasses
Course: Drinks
Cuisine: Korean
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sikhye
  • 10 cups water divided
  • 1 cup barley malt powder yeotgireum
  • 1 cup cooked short-grain rice cooled
  • 1/2 cup granulated sugar adjust to taste
  • 1 tbsp fresh ginger thinly sliced
  • 1/4 cup pine nuts for serving

Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Large bowl
  • Pitcher
  • Clear serving glasses

Method
 

Extract the Malt Water:
  1. Whisk the barley malt powder with 6 cups of cool water. Let stand for 2 hours.
  2. Pour the mixture through a fine-mesh strainer into a stockpot, leaving the gritty sediment behind. Add the remaining water and ginger.
Sweeten:
  1. Bring the malt water to a gentle simmer and cook for 30 minutes.
  2. Stir in the cooked rice and sugar. Simmer for 10 minutes, then remove the ginger and cool to room temperature.
Chill and Serve:
  1. Transfer the punch to a pitcher and refrigerate for at least 2 hours.
  2. Pour into glasses with a few rice grains and garnish with pine nuts.

Nutrition

Calories: 135kcalCarbohydrates: 29gProtein: 1gFat: 1gSodium: 8mgFiber: 1gSugar: 22g

Notes

  • Do not stir the settled malt sediment into the clear liquid.
  • Adjust the sugar after chilling because cold drinks taste less sweet.