Ingredients with Measurements:
- 1 cup of short-grain rice
- 8 cups of water
- 1 cup of sugar
- 5-6 ripe plums, pitted and chopped
- 1 cinnamon stick
- 1/4 cup of pine nuts
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large pot
- Strainer
- Cheesecloth
- Large bowl
- Pitcher
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 and then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
3. Remove the pot from the heat and strain the rice through a cheesecloth-lined strainer into a large bowl. Discard the rice solids.
4. Add the sugar, chopped plums, and cinnamon stick to the rice water. Stir until the sugar dissolves.
5. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 24 hours.
6. After 24 hours, strain the mixture through a cheesecloth-lined strainer into a pitcher. Discard the solids.
7. Chill the plum sikhye in the refrigerator for at least 2 hours before serving.
8. Toast the pine nuts and sesame seeds in a dry pan over medium heat until golden brown.
9. Serve the plum sikhye in glasses with a sprinkle of toasted pine nuts and sesame seeds on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Resting time: 24 hours
Chilling time: 2 hours
Temperature:
Room temperature for 24 hours
Refrigerator temperature for at least 2 hours before serving
Serving size:
Makes 6-8 servings
Nutritional information:
Calories per serving: 220
Fat: 4g
Carbohydrates: 47g
Protein: 2g
Sodium: 10mg
Sugar: 32g
Substitutions for ingredients:
- Brown sugar or honey can be used instead of white sugar
- Other stone fruits such as peaches or nectarines can be used instead of plums
- Almonds or walnuts can be used instead of pine nuts
Variations:
- Add a splash of ginger juice for a spicy kick
- Use brown rice instead of white rice for a nuttier flavor
- Add a few slices of lemon or lime for a citrus twist
Tips and tricks:
- Use a cheesecloth with a tight weave to strain the rice water for a clearer sikhye
- Adjust the amount of sugar to your taste preference
- Make sure to let the mixture sit at room temperature for 24 hours to allow the fermentation process to occur
Storage instructions:
Store leftover plum sikhye in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Plum sikhye is best served cold and does not need to be reheated.
Presentation ideas:
Serve the plum sikhye in clear glasses to show off the beautiful pink color.
Garnishes:
Toasted pine nuts and sesame seeds
Pairings:
Plum sikhye pairs well with spicy or savory dishes such as Korean fried chicken or bulgogi.
Suggested side dishes:
Kimchi or pickled vegetables
Troubleshooting advice:
If the sikhye is too sweet, dilute it with a bit of water. If it's not sweet enough, add a bit more sugar.
Food safety advice:
Make sure to use clean utensils and equipment when making the sikhye. Store it in the refrigerator to prevent bacterial growth.
Food history:
Sikhye is a traditional Korean sweet rice drink that has been enjoyed for centuries. It is often served during special occasions and celebrations.
Flavor profiles:
Plum sikhye has a sweet and slightly tart flavor with a subtle cinnamon aroma.
Serving suggestions:
Serve the plum sikhye as a refreshing drink or dessert after a meal.
Related Categories
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Region: Korean
Taste: Sweet, Fruity, Refreshing, Aromatic