Korean rice ambrosia drink

 

 

Korean rice ambrosia drink

Video Clips. Duration : 5.83 Mins.

 

Korean rice ambrosia drink

 
Here's how to make the Korean rice dessert drink sikhye. The full recipe is on my website: www.maangchi.com Ingredients: A package of barley malt powder, 2 cups of rice, 2 cups of sugar (adjust to your taste), 24-30 cups of water, and 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'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 cornstarch from the rice converts to sugar. If you boil it, the fermenting process will stop. 6. Throw out the sediments sunk on the ...
Korean rice ambrosia drink

Korean rice ambrosia drink