식혜
Sikhye (식혜)
Malted-rice punch — sweet, floating grains, the banquet closer.
Heat: none · Vegetarian: yes
Hold at warm, not boil
Soak malt, mix with warm cooked rice, keep around 50–60°C until a few grains float. Strain, sweeten, chill. Canned sikhye is honest enough for a first taste; homemade is quieter and less syrupy if you stop the sugar early.
Shopping
- malt powder (yeotgireum)
- cooked rice
- sugar
- ginger optional