Sikhye (Korean Sweet Rice Punch)

Ingredients

Directions

1. 1
   

   In a large basin, pour 5 cups of barley malt powder and 25 cups of water, and soak in cold water for 1 hour. It used to be soaked in lukewarm water, but cold water works better. You can buy barley malt at a mill or supermarket.

2. 2
   

   Rub the soaked malt with both hands as if doing laundry. Strain through a fine sieve to collect only the clear water, then rub the leftover pulp again in that water to draw out as much of the milky liquid as possible, and squeeze it dry and discard. Let it sit for about 2 hours so the sediment settles. If you want very clear sikhye, you can let it settle for half a day; when leaving it for a long time, keep it in a cool place so it doesn't spoil.

3. 3
   

   Using a cotton bag makes it easier. Put the malt in a cotton bag from the start and tie it, soak it in cold water for 1 hour, then rub the whole bag, squeeze it dry and lift it out, and let the sediment settle. This saves you the trouble of straining through a fine sieve.

4. 4
   

   While the malt water settles, cook the rice a bit drier and fluffier than usual. Put 2 bowls of the fluffy rice in a rice cooker and sprinkle 2 tablespoons of sugar over it (sugar helps it ferment well). Pour in only the clear malt water, straining it again through a cotton cloth, and leave out the white sediment at the bottom. Keep it on the 'warm' setting for 4–5 hours; when the grains float to the top, it has fermented well.

5. 5
   

   Pour the contents of the rice cooker into a large pot, and scoop out just a few grains with a fine sieve, rinse them in cold water and keep them separately in the fridge (float them on the sikhye later so the grains bob on top). Add 1–1.5 cups of sugar to the pot and bring to a boil over high heat; once it boils, lower to medium heat and simmer for about 10 minutes, skimming off the foam. When done, let it cool, refrigerate, and drink it chilled. If you like, add a few slices of ginger while boiling.