6 Steps To Make Sikhye, A Sweet Korean Rice Drink, For Your Next Get-Together

Learn how to make Sikhye, a traditional sweet Korean rice drink, in just 6 simple steps. Perfect for your next get-together, this refreshing beverage is easy to prepare and delightful to serve!
sikhye recipe easy sweet korean rice drink

Sikhye is a traditional sweet Korean rice drink that’s perfect for special occasions or simply as a refreshing treat. This unique beverage, made from malted barley and cooked rice, offers a delightful balance of sweetness and lightness. It’s also known for its digestive benefits and is often served after meals in Korean households. Keep reading to dive into the process of making Sikhye as per www.beyondkimchee.com, at home in just six easy steps!

What Is Sikhye Or A Sweet Korean Rice Drink?

Sikhye is a classic Korean drink made with fermented barley malt (yeotgireum) and cooked rice. The drink has a mildly sweet flavour and is often garnished with pine nuts or jujubes for an added touch of elegance. Traditionally served during Korean celebrations, Sikhye is a cultural symbol in Korea. It’s light, nutritious, and offers a cooling effect, making it a must-try for your next gathering.

Premium Photo | Korean traditional drink sikhye sweet rice drink

How To Make Sikhye Or Sweet Korean Rice Drink In Just 6 Steps?

Here is a detailed step-by-step guide about how to make Sikhye or Sweet Korean Rice drink in juts six steps:

  • Step 1: In a large bowl, mix barley malt powder with water and let it sit for an hour. This process helps separate the liquid from the sediment. Strain the mixture using a fine sieve or cheesecloth, keeping only the liquid.
  • Step 2: Prepare a batch of white rice, ensuring it’s slightly sticky. Use freshly cooked rice for the best texture in the drink.
  • Step 3: In a large pot, pour the strained barley malt liquid and add the cooked rice. Heat the mixture over low heat, ensuring the temperature doesn’t exceed 65°C (149°F), as higher temperatures may kill the enzymes.
  • Step 4: Allow the pot to sit on low heat for 4-6 hours. During this time, the enzymes break down the starches in the rice, resulting in the floating of grains. This indicates the fermentation process is complete.
  • Step 5: Once fermented, remove the pot from heat and strain the liquid into another pot. Add sugar to taste and bring it to a gentle boil to dissolve the sugar. Let the mixture cool completely.
  • Step 6: Refrigerate the Sikhye until it’s thoroughly chilled. Serve in glasses, garnished with pine nuts or jujubes for an authentic touch.

Making Sikhye at home is a simple yet rewarding process. Follow these steps, and you’ll have a refreshing, crowd-pleasing beverage ready to serve!

Image Credits: Freepik

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Sikhye Or A Sweet Korean Rice Drink Recipe Card

Here is how you can make Sikhye or a sweet Korean rice drink in just six steps:
Her ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :120 min
  • Preparation Time : 20 min
  • Cooking Time : 100 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Beverages
  • Calories: 200
  • Cuisine: Others
  • Author: Shivangi Sarkar

Ingredients

  • 1 Cup Of Sweet Rice (Glutinous Rice) 2 Cups Of Barley Malt Powder 10 Cups Of Water ½ to ¾ Cup Sugar Or As Per Your Taste Handful Of Pine Nuts (optional
  • for garnish) 4-5 Dried Jujubes(optional
  • for garnish)

Step

  • Step 1 :

    Mix barley malt powder with water, let sit for an hour, and strain to keep the liquid.

  • Step 2 :

    Cook slightly sticky white rice, using it fresh for the best texture.

  • Step 3 :

    Heat the barley malt liquid and rice on low, keeping it below 65°C (149°F).

  • Step 4 :

    Let it ferment for 4-6 hours until rice grains float, indicating completion.

  • Step 5 :

    Strain the liquid, add sugar to taste, boil gently, and let it cool.

  • Step 6 :

    Chill in the refrigerator and serve garnished with pine nuts or jujubes.