Refreshing and Sweet Delight: Homemade Korean Rice Punch (Sikhye)
Korean rice punch or Shikhye is a sweet and refreshing fermented rice drink. It is an all-day process but I find it easier to make it using a rice cooker. Find out how to make your own homemade Shikhye, allowing you to enjoy this Korean favorite right in your home.
Instruction
Ingredients
- 8 cups cold water
- 1 cup (4 oz) malt barley powder (yeotgireum) Sold at most Korean grocery stores
- 1/2 cup white short-grain rice (uncooked)
- 1/2 cup to 3/4 cup sugar
Step-by-Step Guide
Step 1: Mix 5 cups of water with malt barley powder in a large bowl. Let it sit for 2-3 hours or until the powder completely settles to the bottom, leaving a clear line between the water and powder
Step 2: Wash rice with water a few times. Add 6 tbsp of water with the rice in a rice cooker to make the rice.
Step 3: Slowly pour the clear barley water into the rice cooker and mix with the cooked rice. Pour it slowly so the barley powder doesn’t go it but it’s okay if a little does. Don’t discard the barley powder.
Step 4: Set the rice cooker to “Warm” for 4-6 hours or until 10-12 grains of rice float to the top.
Step 5: Mix the remaining water (3 cups) into the bowl with the leftover barley powder. Let it sit for the water to separate from the powder.
Step 6: After the rice and barley water have been warmed enough, pour it into a large pot along with the reserved barley water. Be careful to not let any powder pour into the pot. A little bit of it is okay.
Step 7: Bring the mixture to a boil and add sugar. Stir to combine.
Step 8: Let it cool completely.
Step 9: Strain the rice from the punch and store it in an air-tight container in the refrigerator
Step 10: Pour the rice punch into a heat-safe bottle or container. Some people like to drink it warm but I think it’s best when chilled in the refrigerator.
Helpful Tips
- Dedicate a full day to making the Korean rice punch. I don’t think it’s hard to make it but it’s a lot of waiting.
- Sugar is used to season the rice punch so taste it and adjust it to your liking!
- I like to finish the Shikhye at least 5 days after making it.
- I recommend using a rice cooker that has a “Warm” function. Korean rice cookers like Cuckoo have this capability.
Korean Rice Punch (Shikhye) Recipe
Ingredients
Equipment
Method
- Mix 5 cups of water with malt barley powder in a large bowl. Let it sit for 2-3 hours or until the powder completely settles to the bottom.8 cups cold water, 1 cup Barley malt powder
- Wash rice with water a few times. Add 6 tbsp of water with the rice in a rice cooker to make the rice.1/2 cup white short-grain rice, uncooked
- Slowly pour in only the barley malt water into the cooked rice. Pour it slowly so the barley powder doesn't go in.
- Mix the barley water with the cooked rice in the rice cooker.
- Set the rice cooker to "Warm" for 4-6 hours or until 10-12 grains of rice float to the top. Some times, I let it sit for 8 hours to develop a richer taste.
- Add the remaining water (3 cups) into the bowl with the leftover barley powder. Let it sit for the water to separate from the powder.8 cups cold water
- After the rice and barley water has been in the rice cooker long enough, pour it into a large pot along with the barley water.
- Bring the mixture to a boil and add sugar. Stir to combine.1/2-3/4 cup sugar
- Let it cool completely
- Separate out the cooked rice from the punch. Store the rice in an air-tight container and refrigerate it until ready to be used.
- Store rice punch in a heat-safe container and refrigerate it.
