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- Cuisine: Korean
- Prep Time: 2 hr(s)
- Cook Time: 45 min(s)
- Serves 15-20
This classic Korean dish is usually drunk after heavy rich meals and in the summer and spring hot periods. It's also known to help with digestion and is a good palate cleanser.
Ingredients
450g malt5 litres water
250g sweet rice or plain
1 tbsp sliced ginger
½ cinnamon stick
5 tbsp sugar
Roasted pine nuts, to serve
Preparation
Soak the malt in 3 litres of water for 3 hours.Work the malt through the water and squeeze out the water over a muslin cloth or Chux. Repeat with another 2 litres of water.
Cook the rice and cool on a tray.
Once all the water is drained, set aside overnight to stand.
The next day, pour the water into a pot and discard the excess sediment on the bottom.
Add the rice to the stock and cook over very low heat (around 50°C) for about 8 hours in a rice cooker (warm setting is the best option).
When the rice has floated and is soft, drain the rice from the stock. Boil the stock with the ginger, cinnamon and sugar.
More sugar can be added if you like it sweet.
Cool and serve over ice with the cooked rice and roasted pine nuts.
If you enjoyed this Sweet rice punch recipe (shik-hae) then browse more Korean recipes, beverage recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Korean Restaurants
Displaying 10 of 87 Korean Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Arirang | Perth | |
| 2. | Mapo Korean Restaurant | Adelaide | |
| 3. | 7 & 7 | Carnegie | |
| 4. | Mukunghwa | Glebe | |
| 5. | Se Joung | Campsie | |
| 6. | Great River Korean Barbecue | Adelaide | |
| 7. | Seoul Restaurant | Melbourne | |
| 8. | Korea Palace | Melbourne | |
| 9. | Kimchi Grandma | Carnegie | |
| 10. | JJ Jackson | Brisbane |
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