Ingredients

• 300 g glutinous rice
• 180 g malt barley powder
• 12 cups water (3 L)
• 2 cups sugar
• 2 pieces ginger (20 g)
• 3 tbsp pine nuts, for garnish
• a little julienned jujube, for garnish

Instructions

1. Soak the malt barley powder in lukewarm water for about 1 hour, knead well, and strain through a sieve. Discard the solids and let the clear liquid stand for 2 to 3 hours, then pour off only the clear upper layer into another bowl.
2. Wash the rice, soak it for about 30 minutes, add water, and cook it into slightly firm, separate grains of rice.
3. Place the rice in a rice warmer and pour in the clear malt barley water warmed to about 40°C. Keep it at 50-60°C for 5 to 6 hours.
4. When the rice is mostly fermented and the grains float to the top, remove the rice grains with a sieve and rinse them in cold water.
5. Add sliced ginger to the sikhye liquid, adjust the sweetness with sugar, bring to a boil over high heat, and skim off the foam.
6. Let it cool, then refrigerate.
7. Serve the chilled sikhye in a glass bowl and top with the fermented rice grains and pine nuts.