Korean Sweet Rice Punch with Malted Barley and Ginger

What you need

• 200 g (2 cups) malted barley powder, yeotgireumgaru
• 2.5 l (10 cups) warm water, about 40 °C (105 °F)
• 200 g (1 cup) short-grain rice, rinsed
• 30 g (1 oz) fresh ginger, peeled and sliced
• 150 g (3/4 cup) sugar, adjust to taste
• 1 tbsp pine nuts, for serving

Method

Restated from the original video

1. 1

   Put the malt powder in a large bowl with the warm water. Knead the powder with your hands for 3-4 min, squeezing it, until the water turns cloudy.

2. 2

   Leave the bowl undisturbed for 2 hours, until the sediment sinks and the liquid on top is clear.

3. 3

   Cook the rice with slightly less water than usual, so the grains stay firm and separate.

4. 4

   Ladle the clear malt liquid into the pot of cooked rice, leaving the sediment behind. Discard the sediment.

5. 5

   Keep the pot at about 55 °C (130 °F) in a rice cooker on warm, or on the lowest heat, for about 5 hours. Stir once or twice. The rice is ready when several grains float to the surface.

6. 6

   Scoop the rice out with a slotted spoon, rinse it under cold water and chill it.

7. 7

   Move the liquid to a clean pot with the ginger and sugar and bring it to a boil.

8. 8

   Boil for 10 min, skimming off the foam, until no more rises. Taste and add sugar if needed, remembering it will taste less sweet when cold.

9. 9

   Strain out the ginger and let the liquid cool, then chill it for several hours.

10. 10

    To serve, put a spoonful of the rinsed rice and a few pine nuts into each glass and pour in the cold sikhye.

Imported from food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.