Sikhye
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1 cup malt barley powder (yeotgireum)
- • 8 cups water
- • 1 cup glutinous rice
- • 1/2 cup sugar
- • 1 tsp finely grated ginger
- • 2 pine nuts and 2 dried jujube slices, for garnish
Preparation Steps
Rinse the glutinous rice and steam or boil it until the grains are soft but intact, then keep it warm.
Stir the malt barley powder into the water, let it settle 30 minutes, and strain through cheesecloth, pouring off the cloudy water and keeping the milky liquid.
Pour the strained malt water into a heavy pot, add the warm cooked rice, and cover.
Hold the pot at about 140°F (60°C) for 4 to 6 hours, in a warm oven or on the lowest heat, until each rice grain floats and about 10 grains rise to the top.
Gently ladle out the rice grains, rinse them in cold water, and reserve them; this stops further fermentation.
Bring the liquid to a gentle boil with the sugar and grated ginger, skimming any foam, then remove from heat.
Chill the liquid, ladle it into bowls with a few reserved rice grains, and garnish with pine nuts and jujube slices.