Making sikhye
ingredient
Malt (dried and ground sprouted malt) 400g
1kg glutinous rice (or non-glutinous rice)
water
sugar
a slice of ginger
1 dried red pepper
1. Pour 2-3 liters of warm water into the malt and soak it for about 30 minutes. Put it in a linen bag, knead it thoroughly, squeeze it, and let it sit for the first time to settle.
2. Add water little by little to the remaining residue, knead well, squeeze several times until water comes out, and settle the sediment in another bowl.
3. Wash the rice thoroughly, add less rice water than usual, and cook godubap in the rice cooker in ‘normal rice cooking mode’.
4. Carefully pour only the clear part of the malt water that has settled into the hot, freshly cooked rice and keep it warm for 5-6 hours.
After 5.5-6 hours, if more than 10 rice grains float and there is no sticky feeling when you crush them with your hands, it is well cooked.
6. Pour only the sikhye broth into a large pot, adjust the sweetness with three or four pieces of ginger, one dried red pepper, and sugar, then bring to a boil and remove the foam.
7. Rinse the rice grains several times in cold water to completely remove the stickiness, then place them in a sieve to drain.
Place the drained rice grains in a clean container.
8. Cool the well-boiled sikhye completely in a cold place and then refrigerate it.
9. When eating, pour sikhye water into a bowl, add sikhye rice grains, stir and drink.
#Sikhye ##Korean home food
#Korean traditional food