Traditional Korean Sikhye Recipe: A Sweet Rice Beverage for Every Occasion

Ingredients

1 cup of non-glutinous rice
1 teaspoon of malt powder
11 cups of water
1 cup of sugar
5 dried pitted dates
5 pine nuts for garnish

Steps and instructions

Rinse the non-glutinous rice under cool water until the water runs clear. Soak the rice in water for about two hours, then drain.
In a large bowl, mix the malt powder with five cups of warm water. Let it sit for about an hour.
After an hour, strain the malt water mixture through a fine sieve into a large pot. Press down with a spoon to extract as much liquid as possible. Discard the solids.
Add the soaked and drained rice to the pot with the malt water. Let it sit for about 30 minutes.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Add the sugar and stir until it dissolves. Continue to simmer the mixture for another 10 minutes.
Turn off the heat and let the Sikhye cool for a bit. Then, strain the mixture through a fine sieve into a large bowl. Reserve the rice for serving.
Add the dried pitted dates to the Sikhye and let them soak for at least an hour, or until they are soft.
Transfer the Sikhye to a pitcher or individual glasses. Add a few spoonfuls of the reserved rice to each serving, along with a soaked date, and garnish with pine nuts. Serve the Sikhye chilled.

Tools for making

Large bowl - For mixing the malt water mixture with warm water.
Fine sieve - To strain the malt water mixture and remove any solids.
Large pot - For cooking the rice and simmering the mixture.
Spoon - To stir the mixture and prevent the rice from sticking to the bottom of the pot.
Fine sieve - To strain the Sikhye after it has cooled and remove any remaining rice.
Pitcher or individual glasses - To transfer and serve the Sikhye.

Recipe variations

Replace the non-glutinous rice with glutinous rice for a stickier texture.
Experiment with different types of sweeteners such as honey, brown sugar, or maple syrup instead of white sugar.
Add a pinch of salt to enhance the flavors.
Include additional ingredients such as cinnamon, ginger, or nutmeg for added spice.
Add chopped dried fruits such as raisins, apricots, or cranberries for extra texture and flavor.
Try using different types of nuts like almonds, walnuts, or pistachios for garnish.
Include a few drops of vanilla extract or almond extract for a subtle hint of flavor.
For a refreshing twist, add a splash of citrus juice such as lemon or orange.
Instead of pine nuts, garnish with sesame seeds or shredded coconut.
Substitute the dried pitted dates with dried figs, prunes, or jujubes.

Recipe overview

Sikhye is a traditional Korean sweet rice drink that is often served as a dessert. This refreshing beverage is made by simmering malt powder and non-glutinous rice, then sweetening with sugar and flavoring with dried dates. The result is a subtly sweet and lightly grainy drink that's perfect for cooling down on a hot day or wrapping up a hearty meal. This recipe will guide you through the process of making Sikhye at home. It's a simple process that requires minimal ingredients, but do note that it involves several periods of soaking and simmering to achieve the desired flavor and texture. The end result is a delightful sweet drink that can be enjoyed chilled.

Common questions

Can I use glutinous rice instead of non-glutinous rice? No, for this recipe, it is essential to use non-glutinous rice to achieve the right texture and flavor of Sikhye.
Where can I find malt powder? Malt powder can often be found in Korean or Asian grocery stores. If you cannot find it, you can substitute with malt syrup or malt extract.
Can I use brown sugar instead of white sugar? While white sugar is traditionally used in Sikhye, you can use brown sugar as a substitute. Just keep in mind that it may slightly alter the taste and color of the final drink.
How long should I soak the dried pitted dates? It is recommended to soak the dates for at least an hour, or until they become soft. This will enhance their flavor and make them easier to eat.
Can I serve Sikhye warm? Sikhye is typically served chilled as a refreshing drink. However, some people may enjoy it warm during colder months. Just make sure to let it cool before serving.

Serving dishes and utensils

Large pot - Used for boiling the rice and making the Sikhye.
Fine sieve - Used for straining the malt water mixture and the cooked Sikhye to remove any solids.
Large bowl - Used for mixing the malt powder with warm water and for straining the Sikhye.
Spoon - Used for stirring the rice and Sikhye while cooking.
Pitcher or individual glasses - Used for serving the chilled Sikhye.

Origin stories

Sikhye is a traditional sweet rice drink that has been adored across the Korean peninsula for centuries. It's often enjoyed during the festive periods, especially during the Lunar New Year and Chuseok (Korean harvest festival). The sweet and tangy nature of Sikhye is believed to aid digestion, which is particularly helpful given the feast-like meals served during these celebrations. The distinct flavor of Sikhye comes from malted barley, a process that's steeped in tradition and requires great skill to master. Interestingly, some regions in Korea add a touch of ginger and persimmon to their Sikhye, enhancing its refreshing qualities and adding a unique twist to the beloved classic.

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.