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Sweet Rice Nectar
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      Sweet Rice Nectar - Shik hae

 

Sweet Rice Nectar - Shikhye

  Cooking Time : 7 hrs

  Total Calories : 1,900 kcal

  Serving Size : 15

Korean tradition dictates that shik hae, a slightly fermented rice nectar should be drunk during the winter.

But nowadays it can be found all the year round. 

The key to its flavor is a good quality barley malt which gives it much sweetness.

 

 

 

 

 

 

Barley malt, dried and pounded barley germ (yot kirum)  :  14 oz (400 g, available in Korean stores)
Rice  :  1 3/4 lbs (800 g)
Sugar and ginger to taste
Pine nuts
Water

 

 

 

 

 

 

  1. Put the malt in a big bowl with 4 liters of water and scrub with the hands to make enough powder for about 5 minutes.

  2. Sieve and discard the remnant and keep still the water for about 30 minutes until clean water is produced.
  3. 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 electric rice cooker (set to 'warm'  function switch on rice cooker).
  4. Put together the fermented and the clean water left over into a big kettle or pot and add sugar and ginger to taste; boil for 15~20 minutes.
  5. Serve cold shik hae with some of the cooked rice grains and pine nuts floating in it.

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