Sikhye recipe | MyKoreanKitchen.com
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Sikhye (Korean Sweet Rice Drink)

A popular Korean traditional dessert drink Sikhye (Shikhye) recipe
Prep Time5 mins
Cook Time7 hrs 10 mins
Total Time7 hrs 15 mins
Course: Drinks
Cuisine: Korean
Servings: 12
Calories: 144kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 210 g malted barley flour (7.4 ounces)
  • 15 cups water
  • 1 cup steamed white rice (short grain), you can add more or less per your preference, make sure the rice is cooked slightly drier than normal
  • 1 cup sugar (or to taste)
  • pine nuts (optional), to garnish
  • pitted dried jujube (optional), thinly sliced to garnish

Instructions

HOW TO MAKE SIKHYE WITH TEA BAGGED MALTED BARLEY FLOUR (THE EASIEST AND THE QUICKEST METHOD)

  • Put the tea bagged malted barley flour, water, and cooked rice into a rice cooker pot. (Make sure you don’t over fill as it can boil over). Set the rice cooker to warm for 4 to 8 hours. (Don’t cook them. Just keep them warm.) I normally put these in my rice cooker late at night before I go to sleep and it’s ready for me in the morning (usually 7 hours later). The sign of readiness is when about 20 or so grains of rice float to the top.
    If you don’t have a rice cooker, apparently you can use your oven. Keep it at the lowest temperature for 4 to 8 hours. The sign of readiness is the same as the rice cooker method above.
  • When it’s ready, remove the tea bags then pour the liquid over to a large pot. (If you want to make the rice to float when you serve, make sure you strain some rice while you’re pouring over the liquid. Rinse the rice in cold running water and move it to a separate container. Add some fresh water into the container.) Add the sugar into the large pot and boil it on high heat until the sugar dissolves (5 to 10 minutes). Cool down the drink then transfer it to the fridge to chill.
  • To serve, pour the chilled sikhye into a cup. Scoop out some reserved rice from step 2. Add some pine nuts and/or dried jujube to garnish.

HOW TO MAKE SIKHYE WITH REGULAR MALTED BARLEY FLOUR (THE SECOND EASIEST AND QUICK METHOD)

  • Pour the malted barley flour into a large bowl and add the (lukewarm) water. Let it sit for about 1 hour. (You can use kitchen linen cloth / cheese cloth to hold the malted barley flour. Then all you need to do is just remove the cloth and barley after one hour.) The water will be milky and you will have sunken sediment in the bowl. Gently pour the water into a rice cooker pot and make sure you don’t add the sediment. Add the cooked rice then set the rice cooker on warm for 4 to 8 hours. The sign of readiness is when about 3 or 4 grains of rice float to the top. (I don’t know why but less rice floats when I use regular mated barley flour than tea bagged version.)
  • The remaining steps are the same as when you’re using tea bagged malted barley flour.

HOW TO MAKE SIKHYE WITH COARSE MALTED BARLEY (THE LONGEST METHOD)

  • Soak the coarse malted barley in lukewarm water for 1 hour. Then, gently massage the malted barley several times to get the milky water. Strain and discard the hulls / sprouts / husks. Rest the milky water for 1 hour to separate the sediment and the water. Pour the water into the rice cooker pot and add the cooked rice. Set the rice cooker on warm for 4 to 8 hours. The sign of readiness is when about 3 or 4 grains of rice float to the top.
  • The remaining steps are the same as when you’re using tea bagged malted barley flour.

Notes

1 Cup = 250 ml

Nutrition

Calories: 144kcal | Carbohydrates: 34g | Protein: 2g | Sodium: 17mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.8mg