South Korea

Sikhye

Sweet rice punch made with malted barley, grains floating on top. Korea's after dinner and spa drink.

60 minTime

2 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.

Make it your way

Grandma's wayMalted barley, rice, sugar, warmed then boiled.

The original

136kcalsame

2 gproteinsame

1 gfibresame

60minutessame

Sikhye.

Per serving, worked out from the ingredient table.

Barley malt powder1 cup malted barley powder (yeotgireum)

Water2 litres

Cooked rice1½ cups cooked short grain rice

Sugar⅔ cup

Gingera few slices, optional

5 steps

1Soak the malt powder in the water for an hour, rub it with your hands, then let it settle and pour off the clear liquid, leaving the sediment.
2Put the rice in a rice cooker or heavy pot, pour over the malt water and keep warm, around 60 degrees, for 5 to 6 hours.
3When 10 to 15 grains float, lift out a ladle of rice, rinse it in cold water and keep it aside.
4Bring the liquid to the boil with the sugar and ginger, skim and simmer 10 minutes.
5Cool completely and chill. Serve with a spoon of the reserved rice grains.

Serve it like this

Serve ice cold in small bowls or glasses with a spoon of floating rice grains and a few pine nuts.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.