🇰🇷 South Korea · Drinks
Sikhye (Korean Rice Punch)
By eatmundo · July 9, 2026
Sikhye is a classic Korean sweet rice beverage, cherished for its refreshingly mild sweetness and unique flavor derived from fermented malted barley. Often enjoyed as a dessert drink, it's a wonderfully soothing and traditional end to any Korean meal, celebrated for its digestive properties.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Malted Barley Liquid: In a large bowl, combine 1 cup (200g) of malted barley powder with 5 cups (1.25 Liters) of warm water (around 40-50°C). Let it soak for 30 minutes, gently massaging the malted barley with your hands to extract the essence. This step is crucial for activating the enzymes.
- 2
Strain the Malt Liquid: Pour the soaked mixture through a fine-mesh sieve or cheesecloth-lined colander into another large bowl, pressing firmly to extract all the liquid. Discard the solids. Let the strained malt liquid sit undisturbed for 20-30 minutes until the starch settles at the bottom.
- 3
Separate the Clear Malt Liquid: Carefully pour the clear liquid from the top into a clean large pot, leaving the thick, white starchy sediment at the bottom of the bowl. This clear liquid is what we'll use for fermentation; discarding the sediment helps achieve a clear, clean-tasting sikhye.
- 4
Cook the Sweet Rice: While the malt liquid settles, wash 1 cup (200g) of sweet rice thoroughly until the water runs clear. Cook it in a rice cooker or on the stovetop with 1.5 cups (350ml) of water until perfectly fluffy, similar to how you'd cook regular rice.
- 5
Ferment the Rice and Malt Liquid: Add the cooked sweet rice to the clear malt liquid in the pot. Place the pot in a warm place, such as a rice cooker on its 'warm' setting (not 'cook'), or a slow cooker on low, maintaining a temperature around 50-60°C. Ferment for 2-3 hours, or until 5-7 grains of rice float to the surface when gently stirred. This indicates the starches have converted to sugars.
- 6
Boil and Sweeten: Once fermented, remove the pot from the warmth. Add 1/2 cup (100g) of sugar to the liquid and bring it to a boil over medium-high heat. Boil for 5-10 minutes, skimming off any foam that rises to the surface. This stops the fermentation and sweetens the drink. Taste and adjust sugar if needed.
- 7
Chill and Serve: Remove from heat and let the sikhye cool completely to room temperature, then transfer it to a clean pitcher or bottles and chill thoroughly in the refrigerator for at least 4 hours. Serve cold, garnished with a few pine nuts in each glass.
Frequently Asked Questions
Why is my sikhye not sweet enough or not fermenting?+
Ensure your malted barley powder is fresh and active. The 'warm' setting of your rice cooker must maintain a consistent temperature around 50-60°C; if it's too hot or cold, the enzymes won't activate properly.
Can I make sikhye without a rice cooker?+
Yes, you can use a large pot and maintain the warm temperature by placing it in a warm oven (turned off after heating) or a slow cooker on the lowest setting, periodically checking the temperature.
How long can I store homemade sikhye?+
Properly chilled sikhye can be stored in an airtight container in the refrigerator for up to 5-7 days. For longer storage, you can freeze it for up to 1-2 months.
What if I can't find malted barley powder?+
While specific for sikhye, you can sometimes find 'malt powder' or 'barley malt' in health food stores or Asian markets. Ensure it's unsweetened and designed for brewing or traditional uses.
Mundo Match
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