Sweet Rice Nectar

Instructions

1. 1

   Put the malt in a big bowl with 4 liters of water and scrub with the hands to make enough powder for about 5 minutes.

2. 2

   Sieve and discard the remnant and keep still the water for about 30 minutes until clean water is produced.

3. 3

   Hard-boil the rice.

4. 4

   Pour the clean water above mentioned onto the hard-boiled rice fully; ferment for about 5~6 hours until 3~5 grains of the rice float to the top of the water in an electric rice cooker(of 'warm' button).

5. 5

   Put together the fermented and the clean water left over into a big kettle or pot and add sugar and ginger to taste; boil for 15~20 minutes.

6. 6

   Serve cold shikhye with some of the cooked rice grains and pine nuts floating in it.