Gyeongsang-do Sikhye

Rinse the Malt barley powder thoroughly under cold running water, then place it in a large bowl with 3500g of Water. Let it steep for at least 4 hours, or preferably overnight, in the refrigerator.

After steeping, vigorously knead the Malt barley powder in the water with your hands to extract all the malt essence. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. Let the strained malt liquid settle for 30 minutes, then carefully pour the clear liquid into another clean pot, leaving any sediment behind.

Rinse the Sweet rice until the water runs clear. Cook the Sweet rice in a rice cooker with 500g of Water, as you would for regular rice, ensuring it is fully cooked but not mushy.