Sweets > Korean Desserts > Sikhye

Brown Sugar Sikhye Recipe

Ingredients with Measurements:
- 1 cup of short-grain rice
- 8 cups of water
- 1/2 cup of brown sugar
- 1/4 cup of pine nuts
- 1/4 cup of raisins
- 1/4 cup of dried dates
- 1/4 cup of dried persimmons
- 1 cinnamon stick
- 1 teaspoon of vanilla extract

Special equipment needed:
- Large pot
- Strainer
- Cheesecloth
- Large bowl

Step-by-step instructions:

1. Rinse the rice in cold water and drain.
2. In a large pot, add the rice and 8 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and let it simmer for 30 minutes.
4. After 30 minutes, remove the pot from the heat and let it cool for 10 minutes.
5. Strain the rice through a cheesecloth-lined strainer into a large bowl. Discard the rice and keep the liquid.
6. Add the brown sugar, pine nuts, raisins, dried dates, dried persimmons, and cinnamon stick to the liquid. Stir until the sugar dissolves.
7. Cover the bowl with plastic wrap and let it sit at room temperature for 24 hours.
8. After 24 hours, remove the cinnamon stick and add the vanilla extract. Stir well.
9. Serve the Brown Sugar Sikhye chilled.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Room temperature for 24 hours
- Chilled for serving
Serving size:
- Makes 8 servings

Nutritional information:
- Calories: 220
- Fat: 3g
- Carbohydrates: 45g
- Protein: 3g
- Fiber: 2g
- Sugar: 25g

Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Walnuts or almonds can be used instead of pine nuts.
- Dried figs or apricots can be used instead of dried dates.
- Dried cranberries or cherries can be used instead of raisins.

Variations:
- Add a splash of orange juice for a citrusy twist.
- Use honey instead of sugar for a healthier option.
- Add a few slices of fresh ginger for a spicy kick.

Tips and tricks:
- Use short-grain rice for the best results.
- Let the mixture sit at room temperature for 24 hours to allow the flavors to develop.
- Serve the Brown Sugar Sikhye chilled for a refreshing drink.

Storage instructions:
- Store the Brown Sugar Sikhye in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Brown Sugar Sikhye is best served chilled and does not need to be reheated.

Presentation ideas:
- Serve the Brown Sugar Sikhye in clear glasses to show off the colorful ingredients.
- Garnish with a cinnamon stick or a slice of dried persimmon.

Pairings:
- Brown Sugar Sikhye pairs well with Korean BBQ or spicy dishes.

Suggested side dishes:
- Kimchi
- Steamed rice
- Korean pancakes (jeon)

Troubleshooting advice:
- If the Brown Sugar Sikhye is too sweet, add more water to dilute it.
- If the Brown Sugar Sikhye is too thick, add more water to thin it out.

Food safety advice:
- Make sure to rinse the rice thoroughly before cooking.
- Store the Brown Sugar Sikhye in the refrigerator to prevent spoilage.

Food history:
- Sikhye is a traditional Korean sweet rice drink that has been enjoyed for centuries.

Flavor profiles:
- Brown Sugar Sikhye has a sweet and nutty flavor with hints of cinnamon and vanilla.

Serving suggestions:
- Serve the Brown Sugar Sikhye as a dessert or a refreshing drink.

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Region: Korean

Taste: Sweet, Nutty, Malty, Caramelized, Syrupy