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 Hits: 1289 Title: Korean Sik-Hye Rice Drink 6/18/2012
ccmimi


This is the cold, sweet rice drink they serve in Korean restaurants after your meal.

Ingredients:

  • A package of barley malt powder,
  • 2 cups of rice
  • 2 cups of sugar (to taste)
  • 24-30 cups of water
  • Pine nuts

Directions:
  1. Put
    1 package of barley malted powder (1 pound) in a large basin and mix it
    with 24-30 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 2 cups of short grain rice. Drain and put in a pot with thick bottom.
    • Pour 1.5 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! You will have nice fluffy rice!
  3. 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.
    *tip: if you have leftover clear liquid, save it and keep it in the refrigerator. We are going to use it later.
  4. Add 1 cup of sugar and the cooked rice.
  5. Stir
    it and set the rice cooker鎶 function to 鎼榓rm?for 4- 5 hours. Be sure
    not to set it 鎻穙ok.?The reason for setting it to 鎼榓rm?is to ferment
    the rice so that the starch from the rice converts to sugar. If you
    boil it, the fermenting process will stop.
  6. Throw out the sediments sunk on the bottom of the basin.
  7. 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.
  8. 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.
  9. Transfer the liquid from the rice cooker to a large pot, and add the saved leftover liquid from #3 if you have it.
  10. Add 1 cup of sugar and bring to a boil.
    * tip: you can add more water and sugar if you want.
  11. Remove the foam floating on the top of the boiling liquid.
  12. Cool it down and transfer it to a glass jar or bottle and keep it refrigerator.
  13. To eat, serve it cold in a bowl with a scoop of rice from #8. Drop in a few pine nuts, just before serving it.

*
Feel free to add crushed ice made with sikhye. If you want the rice grains to float, add 1 tbsp sugar and mix right before
serving.

Recipe courtesy of Maangchi


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