Originally posted September 18, 2015

Sikhye (Korean Sweet Rice Drink)

Sikhye (Korean Sweet Rice Drink) by Sarah Xiong


  • 8 oz malt powder
  • 2 lbs glutinous rice
  • 1.5 gal water
  • 8.75 oz sugar


Soak malt powder with 1.5 gal filtered water for a day. Drain into a pot. Discard the malt solids.

Add 2lbs freshly cooked glutinous rice in the pot. Cover and set at a very low heat, no higher than 140 degrees. When a few pieces of rice floats turn off the heat. Strain the rice. Rinse rice of starch if you want the rice to float in the drink later. Return the malt water to a pot. Add sugar and bring to a boil. Refrigerate, serve cold.



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