Sikhye
Instructions
1) Pour barley malt powder into a mixing bowl and add 24-30 cups of water. Mix well and let it settle.
2) Wash 2 cups of rice a couple of times and rinse it well. Add 1 1/2 cups water, leave for 1 hr, and cook for 10 minutes. Stir the rice and let it simmer for another 10 minutes.
3) Strain the barley malt mix into another pot. Fill the pot about 3/4 full.
4) Let leftover barley malt mix settle then pour out the clear water and save it for later.
5) Put the pot in a rice cooker and add about 3/4 of the cooked rice into the pot.
6) Add 1 cup of sugar and stir. Set to 'Warm' and not 'Cook'. Leave for about 4 hours and let the rice become fermented.
7) Strain the rice and rinse it to remove the leftover starch.
8) Bring the drained mixture to a boil and add a cup of sugar.
9) Let it cool down and transfer to a pitcher. Chill.
10) Pour into a small bowl and add the fermented rice as garnish plus a little pine nuts. Serve.
