Korean Food Sikhye 식혜 Sweet Rice Punch

Sweet Rice Punch Sikhye 식혜

Sikhye (likewise spelled shikhye or shikeh; additionally at times termed dansul or gamju) is a customary sweet Korean rice refreshment, generally served as a pastry. Notwithstanding its fluid fixings, sikhye contains grains of cooked rice and sometimes pine nuts. 

Sikhye is made by pouring malt water onto cooked rice. The malt water soaks in the rice at normally 150 degrees Fahrenheit until grains of rice show up at first glance. The fluid is then precisely poured out, leaving the rougher parts, and bubbled until it gets sufficiently sweet (no sugar is added to this beverage). 

In South Korea and in abroad Korean supermarkets, sikhye is promptly accessible in jars or plastic bottles. One of the biggest South Korean makers of sikhye is the Vilac organization of Busan. Atypical of most canned drinks, each can has a deposit of cooked rice at the base. Natively constructed sikhye is frequently served after a feast in a Korean eatery. 

There are a few local varieties of sikhye. These incorporate Andong sikhye and yeonyeop sikhye or yeonyeopju, an assortment of sikhye made in Gangwon territory. Andong sikhye varies in that it incorporates radishes, carrots, and powdered red pepper. Likewise, it is aged for a few days instead of being bubbled. The crunchy surface of the radish is kept regardless of the more drawn out maturation prepare; a delicate composition would show a sub-par item. While the sweet canned or eatery sikhye is delighted in as a pastry drink, Andong sikhye is refreshing as a digestive guide, containing lactobacillus. 

Sikhye is additionally alluded to by the names dansul (단술) and gamju (감주; 甘酒). Both of these names signify "sweet wine." However, they are additionally used to allude to an alternate, somewhat alcoholic rice drink called gamju. 

Korean Food Sikhye 식혜 Sweet Rice Punch

Fixings Korean Food Sikhye 식혜 Sweet Rice Punch

• 12 oz grain malt, 
• 2 mugs rice, 
• 7 oz sugar, 
• *ginger, 
• pine nuts, 
• water 

* checked fixing is discretionary. 

Formula Make Sikhye 

1. Put the malt in a major dish with water (4 liters) and clean the malt with hands for around five minutes until the fluid blend gets to be dinky.
2. Pour the fluid blend through a strainer. Gather just the unmistakable fluid underneath and dispose of the remaining malt in the strainer.
3. Cook rice. Pour the reasonable fluid that was gathered above onto the completely cooked rice.
4. Let it age for around 5-6 hours (set the electric rice cooker to "keep warm"), until 3-5 grains of rice start to buoy to the top. 
5. Pour the rice and fluid into a major pot and add sugar and ginger to taste. Bubble for 15-20 minutes. Give it a chance to cool.
6. Serve it chilly and buoy a couple pine nuts before serving. 

Customary Korean Beverage 

Sikhye (likewise every so often termed dansul or gamju) is a standout amongst the most valued conventional Korean refreshments. Sikhye is a conventional sweet Korean rice refreshment, seasoned with jujube furthermore, ginger, normally served as a pastry. Notwithstanding its fluid fixings, Sikhye too contains grains of cooked rice, and now and again pine nuts. Sikhye was initially made from the rice that adhered to the sides of the cooker after the rest had been scooped out. It is an aged beverage made with a grain malt and rice. Sikhye is made by pouring malt water onto cooked rice. The mix is then matured for no less than a day and afterward overflowed with ginger and jujube. It is served chilled. Sikhye is known not the processing of nourishment and blood flow.