Sikhye is made with super simple ingredients of water, malted barley flour, sugar and cooked rice. Sikhye (Korean sweet rice drink) is one of the most popular Korean drinks and a Korean traditional tea / drink often consumed during the Korean festive holidays.


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


  1. Put the tea bagged malted barley flour, water, and cooked rice into a rice cooker pot.
  2. Set the rice cooker to warm for 4 to 8 hours.
  3. 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.
  4. When it’s ready, remove the tea bags then pour the liquid over to a large pot.
  5. Add the sugar into the large pot and boil it on high heat until the sugar dissolves (5 to 10 minutes).
  6. Cool down the drink then transfer it to the fridge to chill.
  7. To serve, pour the chilled sikhye into a cup. Scoop out some reserved rice from step 2.
  8. Add some pine nuts and/or dried jujube to garnish.