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This drink takes a long, long time to make – worth it? Absolutely. Delicate, sweet, and gratifying, you won’t make Sikhye everyday – but it’s a drink you should try to make at least once. FULL RECIPE BELOW.
Directed/Shot/Edited: Eric Slatkin
Food Styling: Jenny Park – http://www.spoonforkbacon.com/
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
MUSIC:
“Blowing the Whistle” by Che Hong Beck
From the album: Asian Takeaway
Courtesy of Far Side Music:
http://www.farsidemusic.com
Thirsty For Spotify Playlist –
SIKHYE RECIPE
Serves 5 to 7
INGREDIENTS:
-1 cup malt barley powder
-1 1/2 cups cooked short-grain rice
-1 cup granulated sugar
garnish:
pine nuts
PROCESS:
-Pour malt barley powder and 5 cups warm water into a bowl and stir together. Set aside and allow mixture to ferment, about 1 1/2 hours. (you’ll know when the mixture is ready when the sediment has sunk to the bottom, leaving a milky liquid)
-Pour cooked rice and malt barley liquid (only clear liquid off top, leaving sediment behind) into a rice cooker, 3/4 full (if there is excess liquid, set aside for later use), and stir together. Cover and set to warm for about 3 hours.
-It’s ready once a few grains of rice begin to float. Strain rice from liquid and rinse under cold water. Pour rice into a mixing bowl and stir together with cold water. Cover and set aside until ready to use.
-Pour liquid into a large pot and place over medium-high heat. Bring to a boil and stir in sugar. Stir until dissolved. Remove foam from top – this will improve the flavor.
-Remove mixture from heat and pour into a bowl or pitcher. Place sikhye in the refrigerator until cold, 4 to 6 hours.
-To serve: Ladle sikhye into small, clear cups and finish with about 1 tablespoon rice and a few pine nuts. Serve.