Sikye 식혜

What is Sikye?
Sikhye is one of unique Korean Desserts. It is made from rice and malt. That is why Sikhye is sweet and tasty. People love Sikhye because of not only its extraordinary taste but also its function to aid digestion. So, it is usually served after a big feast, such as a Dol party or Heo-Gap Party. Some cooks decorate Sikhye with pine nuts to prevent people from gulping icy one. (You know, drinking cold beverage can make your stomach ache.) Well, let me tell you an unforgettable snack that you can only savor in snowy days. Take a big scoop of freezing Sikhye and roast 2-3 sweet potatoes. Then take a bite the yummy sweet potato and enjoy Sikhye sherbet. Try it now!
Preparation Time : over 10 hours│Cooking Time : 8 hours │Makes about 1.2L
▷ Ingredients
5 Cups Glutinous rice(Sticky rice), 50 Cups water, 7 Cups powdered malt, 50g Ginger, 2.5 Cups Sugar, 20g Pine nuts

1. Rinse rice and soak it in water 2 hrs.2. Steam rice until reek. Then sprinkle cool water on rice.3. Reduce heat. Steam till emits steam, again.* Powdered malt(You can buy powdered malt in a supermarket or you can make it on your own.)* How to make powdered malt at your home1. Rinse barley. Soak for 8hrs.2. Drain barley.3. Cover with a linen cloth. Store in 25~30℃ for 5days. During this period, wash sprouted barley once a day.4. 6th day, Dry it thoroughly. This is Yot-Gi-rum! (Malt)5. Grind Yot-Gi-rum. (Powdered malt)
* Sikhye water1. Pour 50 Cups of water on powdered malt. Soak overnight.2. Put soaked malt (1) in a cotton bag. Squeeze.3. Mix 1 and 2. Then prepare the water in the upper part for Sikhye.(Do not use water which lies in the bottom. It makes Sikhye darker.)
▷ Recipe
1. When a pot is too cold, it will turn sour. Or it will be Barley water when it is too hot.)àIf you have an electronic rice pot, use it!
2. When steamed rice pops up to the surface, take it out of water. (Do not throw away. Rice will be used as decoration.)
3. Heat 2.water. Add sugar and sliced ginger. Bring to the boil. Refrigerate.
4. Pour into a glass serving cup. Serve with 2.rice and pine nuts.