Homemade Sweet Korean Rice Punch is a beloved traditional drink that brings warmth and sweetness to the heart of any gathering. Known as sikhye, this refreshing beverage is made from fermented rice and is popular in Korea, especially during festive seasons and as a post-meal treat. The key ingredient is sweet rice, which is used to create the signature texture of the drink. The first step in making Homemade Sweet Korean Rice Punch is cooking the rice with barley malt to release a natural sweetness, making the punch an enjoyable dessert or a casual refreshment. As the drink cools, the fermented rice grains float, giving it a beautiful, rustic appearance that’s both nostalgic and inviting.
The Ingredients You’ll Need
To make Homemade Sweet Korean Rice Punch, you’ll need a few basic ingredients: sweet rice (also known as glutinous rice), water, sugar, and a pinch of salt. These ingredients come together to form the drink’s delicate sweetness and smooth texture. Some people even add a touch of cinnamon or ginger for extra warmth and spice. Homemade Sweet Korean Rice Punch can be served warm or chilled, depending on your preference, making it a versatile drink for all seasons.
Preparing the Rice
Start by rinsing the sweet rice a few times to remove excess starch. Then, cook the rice until it’s soft and a bit mushy. The cooked rice is the key to creating the thick base of Homemade Sweet Korean Rice Punch. Once the rice is ready, you’ll add it to a pot with water and bring it to a boil. The water should become cloudy as the starch from the rice releases into it, creating a rich, smooth texture for your punch.
Sweeten to Taste
After the rice has cooked and the water is cloudy, it’s time to sweeten the punch! Add sugar little by little, tasting as you go, until it reaches your desired sweetness. A pinch of salt helps balance the flavors. Once it’s sweetened, let the Homemade Sweet Korean Rice Punch cool before serving, or serve it warm for a comforting drink. Whether you’re having it during a holiday or just because, this drink is sure to bring a cozy and delicious feeling to your day.
Table of Contents
Chef’s Notes- Homemade Sweet Korean Rice Punch
- Chill Your Pie Crust: Make sure the pie crust is cold before using it. This helps to create a flakier texture when baked. You can even refrigerate the crust for 10–15 minutes before rolling it out.
- Thickening the Filling: When cooking the filling, make sure to stir constantly to prevent the mixture from burning. The cornstarch needs time to thicken, so let it simmer gently for a couple of minutes to get that perfect consistency.
- Lemon Zest Tip: The lemon zest in the crust and filling can be a little strong. For a more subtle flavor, start with just half the recommended amount and taste test the filling before adding more lemon juice or zest.
- Pie Assembly: When assembling the pie, use a fork to press down on the edges of the crust for a crimped look. It also helps the crust seal properly, preventing any filling from leaking out while baking.
- Gluten-Free Option: If you need to make this pie gluten-free, substitute the regular pie crust for a gluten-free variety. Ensure all ingredients, such as cornstarch and sugar, are gluten-free certified.
- Topping Idea: The pie tastes amazing on its own, but you can top it with whipped cream, vanilla ice cream, or a sprinkle of toasted coconut for extra flavor and texture.
- Resting Time: After baking, let the pie rest for about 10 minutes before serving. This allows the filling to set and prevents it from running when you slice it.
Homemade Sweet Korean Rice Punch
4
glasses20
minutes4
hours400
kcal2
hours30
minutes6
hours50
minutesExperience the authentic taste of Korea with our Homemade Sweet Korean Rice Punch, or Sikhye! This traditional dessert drink combines fermented barley malt and rice to create a delectably malty and refreshing beverage that’s perfect for any occasion. Whether served chilled as a sweet treat or frozen into a slushy delight, this easy-to-follow recipe promises a richer malt flavor than store-bought versions. Delight your taste buds and impress your guests with this timeless Korean favorite, straight from your kitchen to the table. Elevate your dessert game with this irresistibly sweet and wholesome rice punch!
Ingredients
- Base Ingredients
9 cups cold water
4 ounces barley malt powder (yeotgireum-garu)
1/2 cup rice
1/2 cup sugar (optional)
- Garnish (Optional)
Pine nuts tips removed
Jujube pits removed, rolled, and sliced
- Alternative Ingredients:
Barley Malt Powder: Substitute with rice malt powder for a gluten-free option.
Sugar: Use honey agave syrup, or alternative sweeteners.
Rice: Replace with quinoa for a different grain base.
Jujube: Use dried dates as a substitute.
Pine Nuts: Almonds or other nuts can be used as alternatives.
Directions
- Prepare the Malt Mixture – In a large mixing bowl, thoroughly combine the barley malt powder with 9 cups of cold water using a whisk or wooden spoon. Allow the mixture to rest for 2 to 3 hours until the barley malt settles at the bottom, facilitating fermentation.
- Add Rice and Ferment – Once the malt has settled, gently stir in ½ cup of rice. Maintain the mixture at a warm temperature between 122°F and 150°F for approximately 4 hours. During this time, the enzyme amylase will convert the rice starch into sugars, enhancing the drink’s sweetness.
- Strain and Sweeten – After fermentation, strain the mixture to remove the rice grains. If desired, incorporate ½ cup of sugar, stirring until fully dissolved to achieve your preferred sweetness level.
- Chill or Freeze – Refrigerate the rice punch until cold before serving. Alternatively, pour the mixture into an ice tray or freezer-safe container to create a refreshing slush.
- Serve and Garnish – Pour the chilled rice punch into glasses and garnish with pine nuts and sliced jujube for an elegant presentation. Enjoy immediately or store frozen for later use.
Equipment
- rice cooker
- mixing bowls
- measuring cups and spoons
Notes
- To achieve a smoother texture, ensure the barley malt powder is fully dissolved before fermentation begins. For added depth of flavor, consider incorporating a few slices of ginger during the fermentation process. This rice punch pairs wonderfully with traditional Korean snacks like tteok or can be served alongside fresh fruits for a balanced dessert. To enhance presentation, use decorative glassware and consider adding a sprig of mint as an additional garnish. For an extra touch of sweetness, drizzle a bit of honey on top just before serving.
Nutrition Facts
- Calories: 400kcal
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 120mg
- Carbohydrates: 90g
- Fiber: 1g
- Sugar: 75g
- Protein: 6g
- Vitamin A: 1IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 1mg
FAQ- Homemade Sweet Korean Rice Punch
Can I make this recipe without barley malt powder?
Yes, you can substitute barley malt powder with rice malt powder for a gluten-free version. The flavor will be slightly different, but it will still be delicious.
Can I make this recipe ahead of time?
Absolutely! You can prepare the rice punch in advance. After straining and sweetening, refrigerate it for up to 3 days. You can also freeze it for a slushy treat whenever you like.
How do I know when the fermentation is complete?
After 4 hours of fermentation, the rice grains will have expanded and softened. The punch will have a slightly sweet, malty taste, and you should see small bubbles or a frothy layer on top, indicating fermentation has occurred.
Can I adjust the sweetness of the rice punch?
Yes, you can adjust the sweetness by adding more sugar, honey, or other sweeteners. Start with ½ cup of sugar and taste-test before adding more, based on your personal preference.
What can I serve with this rice punch?
Sweet Korean rice punch pairs wonderfully with traditional snacks like tteok (rice cakes), fresh fruits, or light Korean appetizers such as kimchi and banchan (side dishes). It can also be served as a refreshing drink during festive meals.
