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INGREDIENTS
Tea bagged malted barley flour
15 cups water
1 cup steamed white rice (short grain), you can add more or less per your preference, make sure the rice is cooked slightly drier than normal
1 cup sugar (or to taste)
(Optional) pine nuts, to garnish
(Optional) pitted dried jujube, thinly sliced to garnish
DIRECTIONS
- Put the tea bagged malted barley flour, water, and cooked rice into a rice cooker pot.
- Set the rice cooker to warm for 4 to 8 hours.
- If you don’t have a rice cooker, apparently you can use your oven. Keep it at the lowest temperature for 4 to 8 hours.
- When it’s ready, remove the tea bags then pour the liquid over to a large pot.
- Add the sugar into the large pot and boil it on high heat until the sugar dissolves (5 to 10 minutes).
- Cool down the drink then transfer it to the fridge to chill.
- To serve, pour the chilled sikhye into a cup. Scoop out some reserved rice from step 2.
- Add some pine nuts and/or dried jujube to garnish.
