Sikyhe (sweet rice drink)

Sikyhe (sweet rice drink)
Print This Article



Half a package of barley malt powder

1 cup of rice

1 cup of sugar (or to taste)

12-15 cups of water

pine nuts


  1. Put 1 package of barley malted powder (1/2 pound) in a large basin and mix it with 12-15 cups of water. Let it sit for 2 hours until all the dregs are sunk to the bottom of the basin.
  2. Make rice and set it aside.
    How to make rice using a pot:

    • Wash 1 cup of short grain rice. Drain and put in a pot with thick bottom.
    • Pour 3/4 cups of water into the pot. Soak it for an hour and close the lid.
    • Bring the pot to a boil over medium heat for 10 minutes.
    • Open the lid and turn the rice over with a rice scoop or spoon.
    • Simmer it over low heat for another 10 minutes.
    • When the mixed liquid of barley malt powder and water is completely separated (it takes about 1.5 hours-2 hours), pour the clear liquid from the top into your rice cooker.
  3. Add 1 cup of sugar and the cooked rice.
  4. Stir it and set the rice cooker’s function to “warm” for 4- 5 hours. Be sure not to set it “cook.” The reason for setting it to “warm” is to ferment the rice so that the starch from the rice converts to sugar.
  5. Throw out the sediments sunk on the bottom of the basin.
  6. 4 hours later, check to see if the rice is fermented or not. When the rice is fermented, a few grains of rice will float to the top of liquid.
  7. Strain the rice and rinse it in cold water. Set it aside in a container. Add a little cold water and keep it in the refrigerator.
  8. Transfer the liquid from the rice cooker to a large pot, and add the saved leftover liquid if you have it.
  9. Add 1/2 cup of sugar and bring to a boil.
  10. Remove the foam floating on the top of the boiling liquid.
  11. Cool it down and transfer it to a glass jar or bottle and keep it refrigerator.