Sikhye
Sign in to saveSikhye (, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. In addition to its liquid ingredients, sikhye contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese jiuniang and Japanese amazake.
Key facts
- Korean name/auto.image
- File:Korean.food-Sikhye-01.jpg
- Korean name/auto.caption
- Sikhye served in a bowl
- Korean name/auto.hangul
- 식혜
- Korean name/auto.hanja
- 食醯
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- Korean rice punch-Sikhye-01A.jpg
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- Sikhye
- McCune–Reischauer romanization
- sikhye
- Revised Romanization
- sikhye
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Article
13 sectionsContents
- Preparation
- Regional variations
- Names
- ''Hobak-sikhye''
- Andong ''sikhye''
- ''Yeonyeop-sikhye''
- Effects
- Origin of the word
- Preparation
- Gallery
- See also
- References
- External links
Sikhye (, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. In addition to its liquid ingredients, sikhye contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese jiuniang and Japanese amazake.
==Preparation== Sikhye is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink).