Korean Rice Punch (Shikhye) Recipe
Korean rice punch is a traditional sweet rice beverage. It's made from fermented rice and has a mildly sweet and malty flavor. Here's a recipe to make Shikhye at home
Equipment
- 1 Rice cooker One that has a warm function
- 1 Large pot
- 1 Large bowl
Ingredients
- 8 cups cold water
- 1 cup Barley malt powder Found at most Korean grocery stores. It's brown-ish/tan grounded powder
- 1/2 cup white short-grain rice, uncooked
- 1/2-3/4 cup sugar
Instructions
- 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.