Comments on: Rice dessert drink

By: SueBear84

SueBear84 — Wed, 16 Nov 2011 18:34:34 +0000

Hello~~~..
I know this question sounds silly but what is Malted Bailey Powder in Korean~?…

Thank you.

By: Xuxu

Xuxu — Fri, 07 Oct 2011 13:54:56 +0000

Hi Maangchi, I’m so excited to try this recipe but I don’t have rice cooker :( Can I just boil it in a pot? Thank you!

By: sl100048

sl100048 — Wed, 10 Aug 2011 03:13:07 +0000

Hi Maangchi,
I personally LOVE shihye which I have indulged from my youth..
Now I need to hand down the beautiful taste to my children. I would like to ask you why you put only 1 cup of rice into the malt power water instead of all cooked rice? Is there any reasons behind and can I put all of them at one go? Thanks for your reply. JY

By: AgnetaloveK

AgnetaloveK — Thu, 30 Jun 2011 18:18:43 +0000

Hello
I have a few questions

1) Do you know if Barely malted powder is like the stuff Chinese use for their sikhye?

2)After cooking the rice(before fermenting it) should the rice still be a little bit hard to chew on?

3)After I fermented the rice the water tasted like rice water and I didn’t sense anything special with the smell. What did I do wrong during this process?

By: Maangchi

Maangchi — Tue, 28 Jun 2011 12:31:37 +0000

Aloha! : )
yes, it is supposed to be a little sweet. You can keep it for 4-7 days in the fridge. Don’t forget it will still ferment in the fridge. I usually finish eating it in a few days after making.

By: dragon_hi

dragon_hi — Tue, 28 Jun 2011 09:30:58 +0000

Aloha Maangchi,
I made the rice drink today and it turn out good, only when I add sugar in I’m not sure what the taste of the drink. Is it suppose taste little bit sweet? And the drink can last for how long when I put in refridgerator? Mahalo

By: Maangchi

Maangchi — Fri, 17 Jun 2011 13:09:17 +0000

Raw sugar sounds good to me because it won’t change the flavor of shikhye.

By: jemalah

jemalah — Fri, 17 Jun 2011 04:15:33 +0000

hi maangchi

thanks for your generous heart!!!!
i am trying to reduce refined (white/brown) sugar as much as possible….so…for the sikhae…can we use honey or agave nectar or maple syrup…etc…or even raw sugar?

thank you!!!
p.s. same question for other korean dishes requiring white/brown sugar

By: mokpochica

mokpochica — Fri, 08 Apr 2011 19:08:40 +0000

I am so happy right now having two large containers of shikhye in my fridge. It is delicious and a hit with everyone. Maybe after the kids are asleep tonight I will take a nice hot shower, make a funny towel hat for myself and then drink a big glass of shikhye so I can pretend I am at a jjimjilbang.

By: joeyng89

joeyng89 — Tue, 22 Mar 2011 17:12:46 +0000

ahh~ Marisol i see u’re from Malaysia too? can i know where did u get the barley malt powder? :)