A popular traditional Korean rice beverage that refreshing, slightly sweet, palate cleansing and a lot easier to make than it appears.
Course: Dessert, Drinks
Author: Jennifer | Chopsticks and Flour
rice cooker or instant pot
6oz (170 g) Yeotgireum (Coarse Malted Barley Powder)approximately 1 cup
1.75L (7 ½)cups water
2/5cup (80 g)sugarThis is on the less sweet side. You may add a few more tablespoons, up to ¼ cup more sugar, to taste.
Rice. Make the rice in a rice cooker. Use a bit less water than usual to produce a drier rice.
Malted Flour. What malted barley flour looks like
Pour the coarse malted barley into a large bowl. Soak the barley in water. Follow one of the steps below. Option 1 (Preferred): Place malted barley in cheesecloth. Soak in large pot of water. Massage the malted barley several times during the one hour. The water will get milky. Strain and discard the bag. Option 2: If you don't have a cheesecloth - place malted barley in a large pot of water to soak. Gently massage the malted barley several times during the one hour. The water will get milky. Strain through a sieve and make sure to squeeze out all the water. Discard the malted barley.
Rest the milky water for about 30 minutes to an hour to separate the sediments to the bottom of the bowl. Gently pour the milky water into the rice cooker. Add about 1 Tbsp of sugar to the rice cooker. (This will make the fermentation process go slightly faster).
Don't add the sentiments at the bottom of the bowl into the rice cooker.
Place the rice cooker on the “keep warm” option for about 4-5 hours, or until 4-5 rice granules rice to the top.
Pour the milky liquid from the rice cooker into a large pot. Add the rest of the sugar. Boil on medium heat for about 10 minutes. Skim off any foam that floats at the top.
Once the sugar has dissolved into the milky liquid, set aside and bring to room temperature and refrigerate until cold.
*If you want the rice to float, remove the rice before pouring the liquid into a large pot and boiling with sugar. Instead, strain the rice and wash the rice under cold water. Store separately in a container. Add a tablespoon of rice into the milky drink right before serving. This helps the rice float. I don’t care about this so don’t take the additional step to separate the rice.