Korean tradition dictates that shikhye, aslightly fermented rice nectar should bedrunk during the winter. But nowadays it canbe found all the year round. The key to itsflavor is a good quality barley malt whichgives it much sweetness.
Sweet Rice Nectar – Shikhye Ingredients:
Barley malt, dried and pounded barley germ (yotkirum): 14 oz (400 g)
Rice: 1 3/4 lbs (800 g)
Sugar and ginger to taste
Pine nuts
Water
Cooking Time: 7 hrs Total Calories: 1,900 kcal Serving Size: 15
- Put the malt in a big bowl with 4 liters of water and scrub with the hands to make enoughpowder for about 5 minutes.
- Sieve and discard the remnant and keep still the water for about 30 minutes until clean wateris produced.
- Hard-boil the rice. Pour the clean water above mentioned onto the hard-boiled rice fully; ferment for about 5~6 hours until 3~5 grains of the rice float to the top of the water in an electricrice cooker(of ‘warm’ button).
- Put together the fermented and the clean water left over into a big kettle or pot and add sugarand ginger to taste; boil for 15~20 minutes.
- Serve cold shikhye with some of the cooked rice grains and pine nuts floating in it
source ware4u.com
