Sweet Rice Nectar

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

  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(of 'warm' button).
  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 shikhye with some of the cooked rice grains and pine nuts floating in it.
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