Rice punch & slush (Sikhye: )

video description

Rating: 4.0; Vote: 1

Sikhye ) rice punch is a traditional sweet Korean drink made of fermented malt and rice. Eevie: Hi Maanchi! I know that you uploaded this a while ago but I was wondering about why it is better to have a more clear instead of more cloudy. You said in the video that the clear is what is good looking but as I was making this with my mom, she said, if its clear, it means that there was too much water added and its not as intense in flavor. Is that true and is the flavor affected greatly if the liquid is more or less clear? Hope you can answer and thank you so much for making awesome videos!
Date: 2020-08-19

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Comments and reviews: 7

Emeralder
Thank u for video simple and delicous, we dont hav the malt barley powder in our country so have to adjust the recipe a liitle bit but still taste good. Maangchi can i use this rice cooking method for ur makgeolli recipe? Since its more simple and i dont have dehydrator
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nani
went to south korea last year and drank this at jimjilbang. instantly fell in love. and i went to myeongdong street to buy some more. XD
now i can buy canned sikhye from korean grocery store in singapore and malaysia.
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telecomtrash
We have this in China! Its called Bing fan, meaning cold rice. We use this banana water (not actual banana, just artificial stuff) and we add lots of berries, then ice slush, then assorted rice
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Emeralder
Maangchi, my rice cooker is small. Can the fermentation done on the stove with small fire instead? Can we stir the rice on the process, if not im worried it will get burned at the bottom. Thanks
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Kanwalpreet
You video makes me feel i am in a fairy world
You are great maangchi
Your intro tune is also very good
Can you please share where did you get that music from
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Elizabeth
Maangchi, Could you please teach us to make morning rice drink (sold in korean grocery store? it's snow white and sweet. Thank you soooooooooooooo much.
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Perfumaphilia
I'm convinced that Koreans can make any dish out of any food. I love the spirit of Korean cooking, and how virtually nothing is wasted.
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