Korean Sweet Rice Drink with Pine Nuts

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This classic Korean dessert drink is gently sweet with a honeyed, malty aroma and soft floating rice grains. Sikhye is naturally fermented with malted barley, then chilled and garnished with pine nuts for a refreshing finish. It is a beloved holiday and after-meal treat across South Korea.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 3 gFat
• 0 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 28 gSugar
• 4 gProtein
• 15 mgSodium
• 95 mgPotassium
• 25 mgCalcium
• 0.8 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Rice Base

• 1/2 cup sweet (glutinous) rice
• 2 cups water for cooking the rice
• Pinch of fine salt

For the Malt Water

• 2 cups malted barley (nuruk) or 1 cup malted barley powder
• 4 cups warm water (about 40°C/105°F)

For Sweetening and Garnish

• 1/2 to 3/4 cup granulated sugar (to taste)
• 1/4 cup pine nuts
• 4 dried jujubes, pitted and sliced (optional)
• 1 small cinnamon stick (optional)

Directions

1. Rinse the sweet rice under cool water until the water runs clear, then soak in fresh water for 1 hour. Drain well.
2. Spread the malted barley (nuruk) into a large bowl and pour the 4 cups of warm water over it. Stir gently, then let it steep for 30 minutes so the natural enzymes activate. Strain through a fine sieve or cheesecloth, reserving the cloudy malt water and discarding the grains.
3. Meanwhile, combine the drained rice with 2 cups fresh water and a pinch of salt in a pot. Bring to a gentle boil, reduce heat, cover, and simmer 20 minutes until tender. Drain off any excess liquid.
4. Stir the warm cooked rice into the reserved malt water along with the cinnamon stick and jujubes if using. Keep the mixture at a warm room temperature (around 30–35°C/85–95°F) for 2 to 3 hours so the rice grains plump up and the liquid sweetens naturally.
5. Stir in the sugar until fully dissolved, then strain the liquid through a fine mesh sieve into a pitcher, reserving the soft rice grains separately.
6. Chill the sikhye in the refrigerator for at least 1 hour, or serve over ice for immediate refreshment.
7. To serve, ladle the chilled liquid into small bowls or tall glasses and spoon several rice grains on top. Scatter pine nuts over each serving.
8. Serve very cold as a dessert drink or palate cleanser.

Cook’s Notes

• Use real Korean nuruk (malt cake) for the most authentic, deeply aromatic flavor; malted barley powder is a faster substitute but milder.
• Do not let the mixture ferment longer than 4 hours or it can develop a slight alcohol note and sour edge.
• Adjust sugar at the end rather than during fermentation so the malt enzymes stay active and starches convert properly.
• The drink should be noticeably sweet but light; serve in small portions since it is traditionally considered a treat.
• Refrigerated sikhye keeps well for up to 3 days; the rice grains may soften further, so add a fresh spoonful when serving leftovers.

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