🇰🇷 South Korea · Drinks
Sikhye (Korean Rice Punch)
By eatmundo · July 9, 2026
🇰🇷 KRAI-generated imageSikhye 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
What is Sikhye?+
Sikhye is a sweet, non-alcoholic Korean rice beverage made from malted barley powder, water, sugar, and sweet rice, typically garnished with pine nuts. It is traditionally served cold as a dessert drink, especially following meals or during festive holidays.
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.
🇰🇷 KRAI-generated imageMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
