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28 April 2011 @ 09:01 am
Sikhye식혜 a traditional Korean rice drink  

Sikhye, nice taste and you should try ^^

Sikhye식혜 is a traditional Korean rice drink made by pouring malt water onto cooked rice. It tastes sweet and you can feel ginger flavour also. Sihkye always served as a dessert.
The malt water steeps in the rice at typically 150 degrees Fahrenheit until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar. Ginger or jujube are often added for additional flavor. It is served chilled.
In South Korea and in Korean grocery stores wherever Korean communities are found, sikhye is readily available in cans or plastic bottles.
One of the largest South Korean producers of sikhye is the Vilac company of Busan. Atypical of most canned beverages, each can has a residue of cooked rice at the bottom.
Homemade sikhye is often served after a meal in a Korean restaurant. There are several regional variations of sikhye. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Andong sikhye differs in that it also includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to one. It is important to note that the crunchy texture of the radish is kept despite the longer fermentation process, since a soft texture would indicate an inferior product. Andong sikhye is appreciated as a digestive aid and sikhye also helps in digestion because Lactobacillus bacteria yeast.

This is how to make a home made sikhye ^^
Ingredients
1 cup korean rice
1 ½ cup Malt powder
21 cups (5l) water (10 cups (2.5l) in warm water)
2 cups caster sugar
2 slices ginger
1 tablespoon pine nuts for garnish

Preparation method
1. Mix the 1 ½ cups Malt powder with 10 cups (2.5l) warm water and let sit for 12 hours.
2. Make steamed rice with 1 cup rice and 1 cup (250ml) water in a rice cooker.
3. Pour only the clear liquid from the malt powder mixture over the cooked rice, separate the rice using a spatula. Set the rice cooker on warm and leave it for 2-3 hours. (About 10-15 minutes later, the rice will be flow to the top.)
4. Put the rice into a large pot, add the remaining 10 cups (2.5l) water, 2 cups sugar and 2 slices of ginger. Cook for 20 minutes in medium high heat. While boiling, remove the bubbles on the top of the pot.
5. Put in a 1 litre jar (gallon). Keep in the refrigerator and serve cold with a few pine nuts for garnish.
6. This drink will be good for a week in the refrigerator.

Source :
Maria Margareta with personal experience.
wikipedia.org
allrecipes.asia

yay, copy paste from http://kimchicrew.com/sikhye%EC%8B%9D%ED%98%9C-a-traditional-korean-rice-drink/
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