Korean Rice Punce (Shik Hae) |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 16 |
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This is a mildly sweet and very refreshing Korean beverage. It is sometimes served after the meal in Korean restaurants. This is an easy method using a crock-pot or a large rice cooker. Ingredients:
1 1/2 gallons cold fresh water |
1 1/3 cups barley malt (broken) |
1 cup partially cooked medium grained white rice |
1 -2 cup sugar |
48 pine nuts |
Directions:
1. Put barley in 1 gal of water and let soak for 2 hours. Mix the barley with hands until the water becomes cloudy. Strain liquid out and set aside. Repeat using the remaining 1/2 gal.
2. Put the partially cooked rice into the liquid and mix with your hands until no rice is clumped together. Pour liquid and rice mixture into the crock-pot and put on warm for 4-5 hours. Some of the rice will start to float on the surface.
3. Pour the mix into a large pot and bring to a boil over low heat(so the mix doesn't burn). Add sugar to taste. Remove from heat and place in refrigerator to cool.
4. To serve mix well and put 2-3 pine nuts in each glass for garnish.
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