Soon Young Chung

Rice and Malt Drink

Sikhye

Preparation info
  • Serves

    4

    Appears in
    Korean Cooking Made Easy: Simple Meals in Minutes
    Korean Cooking Made Easy

    By Soon Young Chung

    Published 2007

    • About

    Ingredients

    • ½ cup (125 g) powdered malt
    • 6 cups (1½ liters

    Method

    1. In a saucepan, soak the malt in the water for 1 hour, then bring to a boil over high heat. Reduce the heat to low and simmer uncovered for about 30 minutes. Remove from the heat and strain through a fine sieve. Discard the solids and reserve the malt liquid.
    2. Add the cooked rice to the malt liquid, stir well and set aside in a warm place until the rice floats to