How to make sikhye with rice grains floating around
I made sikhye to eat with my family. Here is how to make sikhye that is simple but sweet and delicious.
6 serving
Within 30 minutes
민쿡스
Ingredients
  • malt oil
    4cup
  • non-glutinous rice
    1cup
  • Ginger
    1piece
  • Sugar
    2cup
Cooking Steps
STEP 1/8
Soak the malt by pouring lukewarm water to soak the malt.
STEP 2/8
Leave it for about 10 minutes, rub it with your hands, strain it through a sieve, and remove all the residue.
STEP 3/8
Place the filtered malt water in a wide bowl or container to calm the sediment.
STEP 4/8
If you leave it for about 30 minutes, the clear water and sediment are separated, and pour the clear water into the cooked rice and mix it evenly.
STEP 5/8
The heating function of the rice bowl erases the malt, and after about 5 hours, the rice grains float.
STEP 6/8
When more than five of them float, pour them into a double-handle pot and boil them with one side of ginger.
STEP 7/8
While boiling, remove the foam from the top.
STEP 8/8
If you want to make sikhye with rice grains floating around, take out all the rice grains using a strainer, rinse them in cold water until the sweet water falls out, and drain them. When you drink sikhye, if you scoop some rice grains, the rice grains float.
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