Sikhye is a Korean type of drink made from rice fermented with yeast flour. This drink is served as a soft drink and useful to smooth the digestive tract. The yeast flour made from jatropha flour is dissolved in hot water and then filtered until the dregs settle. This water solution is then poured into a pan with boiled rice.
This decoction is called sikhye.
Sikhye can be sweetened like sugar and honey to taste. When finished, then this stew will be served cold. Currently to make sikhye can use rice cooker or rice cooker. Sikhye has a characteristic of soft flavor and sweet taste that is not excessive and has now been developed into a soft drink preferred by Korean society. The tradition of this drink is served during the big days like Seollal, Dano, Chuseok and on offerings to the ancestral spirits at the altar.
- 2 cups yeotkileum (malt)
- 2 cups sugar
- 2 cups rice, cooked
- pine nuts for garnish
Cook rice with 1/4 less water than normal. Keep warm. Combine malt and water. Put it though a sift, use only water part. Leave in a room temperature for about 2 hours. Transfer top part of clear water to another bowl very carefully. Put malt water and the rice in a rice cooker.
Set to warm, leave 5-6 hours until 2-3 rice grains come up to the surface. Transfer to a big pot. Put sugar in and bring to a boil, leave for 2-3 minutes. Let cool. Take out 1/2 cup of rice, wash in a cold water and drain well. Store in a refrigerator. After “Shikhye” is cooled, put it in a refrigerator. Pour “Shikhye” in a small bowl. Garnish with some washed rice and 4-5 pine nuts on top.
Serve ice cold.