Traditional Korean Shikhye: A Sweet Rice Beverage Recipe

Ingredients

  • 1.5 cups of non-glutinous rice
  • 14 cups of water
  • 1 cup of sugar
  • 1 teaspoon of malt powder (yeotgireum-garu)
  • Pine nuts for garnish

Steps and instructions

  1. Rinse the rice under cold water 2-3 times until the water runs clear.
  2. In a large pot, combine the washed rice and 8 cups of water. Bring it to a boil.
  3. Once boiling, reduce the heat to low and let it simmer for about 30 minutes.
  4. Strain the mixture and keep both the rice and the rice water.
  5. In a separate bowl, combine malt powder with 6 cups of warm water. Mix well until there are no lumps.
  6. Add the rice to the malt mixture, mix well, and then cover the bowl with a clean kitchen towel. Let it sit at room temperature for 3 hours.
  7. After 3 hours, strain the mixture to get a sweet rice liquid. Discard the leftover rice.
  8. In a clean pot, combine the sweet rice liquid and the rice water, then add sugar. Mix well until the sugar is dissolved.
  9. Bring the mixture to a boil and once boiling, reduce the heat to low and let it simmer for about 10 minutes.
  10. Allow the mixture to cool completely. Once cooled, transfer it to a glass jar and refrigerate for at least 3 hours before serving.
  11. Before serving, stir the shikhye well and pour into individual bowls or glasses. Garnish with a few pine nuts on top.

Tools for making

  • Large pot - for boiling the rice
  • Strainer - to strain the rice and separate the liquid
  • Bowl - for mixing the malt powder and warm water
  • Clean kitchen towel - to cover the bowl while the rice mixture sits
  • Clean pot - for combining the sweet rice liquid, rice water, and sugar
  • Glass jar - for storing the shikhye

Recipe variations

  • Adding dried jujube (red dates) to the shikhye for a sweeter flavor
  • Using honey or brown sugar instead of white sugar for a different level of sweetness
  • Adding a pinch of cinnamon or ginger powder for a subtle spiced flavor
  • Using barley instead of rice to make barley shikhye
  • Adding sliced citrus fruits like orange or lemon for a refreshing twist
  • Experimenting with different types of nuts such as almonds or walnuts for garnish
  • Adding a small amount of cooked sweet rice or sticky rice to create a thicker consistency
  • Infusing the shikhye with a tea bag or herbal tea for additional flavors
  • Using coconut sugar or maple syrup as a healthier alternative to white sugar
  • Adding a small amount of cooked adzuki beans for a touch of sweetness and texture

Recipe overview

Shikhye is a traditional Korean dessert drink that is perfect for ending a meal or for refreshing yourself on a hot day. This sweet and slightly tangy beverage is made from fermented rice and malt powder, and is typically garnished with pine nuts for an added crunch. The process involves simmering rice, fermenting it with malt powder, and adding sugar to create a delightfully sweet concoction. This recipe takes about 4 hours to prepare, including resting time, but the result is well worth the effort. Enjoy this refreshing and naturally sweet beverage that will transport you straight to the bustling streets of Korea.

Common questions

  1. Can I use glutinous rice instead of non-glutinous rice?
  2. No, for this recipe, it is important to use non-glutinous rice as it gives the Shikhye its desired texture.
  3. Where can I find malt powder (yeotgireum-garu)?
  4. You can usually find malt powder in Korean grocery stores. If you can't find it, you can try substituting with malt syrup.
  5. How long does it take for the Shikhye to cool in the refrigerator?
  6. It is recommended to refrigerate the Shikhye for at least 3 hours before serving.
  7. Can I skip the garnish?
  8. Yes, the pine nuts used for garnish are optional. You can skip them if you prefer.
  9. How long can I store the Shikhye in the refrigerator?
  10. You can store the Shikhye in the refrigerator for up to 3 days.
  11. Can I serve Shikhye warm instead of chilled?
  12. Traditionally, Shikhye is served chilled. However, if you prefer, you can serve it warm.

Serving dishes and utensils

  • Large pot - Used for boiling rice and simmering the mixture.
  • Strainer - Needed to strain the rice and separate it from the rice water.
  • Bowl - Used for combining malt powder with warm water and soaking the rice.
  • Clean kitchen towel - Covering the bowl during the soaking process.
  • Glass jar - Used for storing the shikhye in the refrigerator.
  • Individual bowls or glasses - For serving the shikhye.
  • Spoon - For stirring the shikhye before serving.

Origin stories

Shikhye, a traditional sweet Korean rice beverage, is often associated with festive occasions. It is not uncommon to find it served during traditional Korean ceremonies, holiday feasts, and even at weddings. An interesting tradition is that Shikhye is often made during the Korean Lunar New Year. The reason behind this is the belief that the sweet, refreshing taste of Shikhye is said to cleanse the palate after enjoying the rich, hearty dishes common in the New Year feast. It's a delightful mix of culture, tradition, and culinary delight, all in one refreshing drink.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.