Rice Punch (Sikhye) (Restaurant Copycat)

⏱️ 6 hours 20 minutes (including chilling)👥 6 servings❤️ Taste: 10/10
Rice Punch (Sikhye) (Restaurant Copycat)

Nutrition Facts

Calories
185
Protein
3g
Carbs
42g
Fiber
1g

Health Benefits

Gut Health5/10
Anti-Inflammatory7/10
Blood Sugar Control4/10

Ingredients

  • •- 2 cups sweet rice (glutinous rice), uncooked
  • •- 4 tablespoons malt powder (yeotkireum or barley malt extract)
  • •- 8 cups water, divided
  • •- 4 tablespoons granulated sugar
  • •- 1 piece fresh ginger (2-inch), thinly sliced
  • •- 1 cinnamon stick
  • •- 3 tablespoons pine nuts, lightly toasted for garnish
  • •- 1/4 teaspoon salt

Instructions

  1. 1Rinse the sweet rice thoroughly under cold running water until the water runs clear, about 3-4 rinses. Cook the rice in a rice cooker or pot with 3 cups water until fully tender and cooked through, approximately 20-25 minutes. Allow to cool slightly while preparing the malt water.
  2. 2Combine the malt powder with 5 cups of lukewarm water (140-145°F) in a large bowl, stirring well to dissolve completely. Let this mixture steep for 10 minutes, then strain through a fine mesh strainer lined with cheesecloth into another container, squeezing gently to extract all liquid. Discard the solids.
  3. 3Transfer the cooked sweet rice to a large pot or slow cooker. Pour the strained malt water over the rice, stirring gently to distribute evenly. Maintain the temperature between 140-160°F—this is crucial for proper enzyme activity. If using a pot, place it in a warm location or use very low heat; if using a slow cooker, set to "warm" setting. Allow the mixture to sit undisturbed for 35-40 minutes, checking occasionally that rice grains begin to float to the surface, indicating proper starch conversion.
  4. 4Separate the floating rice grains from the liquid by straining through a fine mesh sieve, reserving both the liquid and the rice grains. Rinse the reserved rice grains under cold water and set aside for garnish.
  5. 5Pour the strained liquid back into a clean pot. Add the sliced ginger, cinnamon stick, sugar, and salt. Bring to a gentle simmer over medium heat until the sugar dissolves completely, about 5-7 minutes. Remove from heat immediately to preserve the delicate flavor.
  6. 6Remove and discard the ginger slices and cinnamon stick. Allow the sikhye to cool to room temperature, then transfer to a large pitcher or container. Refrigerate for at least 4-6 hours or preferably overnight—the flavor deepens significantly with time.
  7. 7Toast the pine nuts in a dry skillet over medium-low heat until fragrant and lightly golden, about 2-3 minutes, watching carefully to prevent burning.
  8. 8Serve the chilled sikhye in clear glass cups or bowls. Add 4-5 of the reserved rice grains to each serving and top with a few toasted pine nuts for authentic restaurant presentation.