Korean Traditional Sikhye ( Sweet Rice Punch) - Instant Pot

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Ingredients:

  • 240 g (about 5 tea bags) Malt flour tea bags
  • 1 Tbsp sugar, and more
  • 250 g Cooked White Rice (2 bowls of left over rice)
  • 2 L Water
  • 4 thinly  sliced Ginger (optional)
  • Pine nuts 
Directions:
  1. Remove tea bags from the box and shake them to remove excessive starch powder 
  2. Pour the water in the pot up to the 2L line, then add loosened rice and malt flour tea bags in the pot, ,add gingers, 1 Tbsp sugar, mix well. 
  3. Set the temperature "KEEP WARM", "MORE" to set time to 5 hours
  4. Open the lid, check several grains of rice is floating. If the grains are not floating, then KEEP WARM 30 more minutes. If more than 10 grains are floating, then remove teabags of malt flour.
  5. Press the sauté button and set it for 10 minutes and add sugar to suit your taste, mix well.
  6. Scoop out the foam from the surface of the punch until it gets a clear punch, then remove the ginger. 
  7. Store refrigerated after it cools down








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