Sweet Rice Punch Sikhye Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

12 oz barley malt

2 cups rice

7 oz sugar

ginger

pine nuts

water

Method:

Put the malt in a big bowl with water (4 liter) and scrub the malt with hands for about five minutes until the liquid mixture becomes murky.

Pour the liquid mixture through a sieve. Collect only the clear liquid below and discard the remaining malt in the sieve.

Cook rice. Pour the clear liquid that was collected above onto the fully cooked rice.

Let it ferment for about 5-6 hours (set the electric rice cooker to ”keep warm”), until 3-5 grains of rice begin to float to the top.

Pour the rice and liquid into a big pot and add sugar and ginger to taste. Boil for 15-20 minutes. Let it cool.

Serve it cold and float a few pine nuts before serving.