Back to 8 servings Malt water 1 cup barley malt powder, Korean yeotgireum garu; malted milk powder is not a substitute 12 cups warm water, about 40°C (104°F), divided Rice and syrup 2 cups cooked short-grain white rice, cooked slightly drier than usual 1.5 cups sugar, start with 1 cup and adjust to taste 3 slices fresh ginger, about 0.5 cm thick; optional To serve pine nuts, optional, to garnish dried jujube, thinly sliced, optional, to garnish
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1 Step 1: Stir the barley malt powder into the warm water in a bowl. Let it stand for 30 minutes to 1 hour, then knead and squeeze the solids gently and strain through a cheesecloth or fine sieve, discarding the solids.2 Step 2: Let the malt liquid settle for at least 30 minutes so the starch sinks, then carefully pour off the clear upper liquid and leave the sediment behind.3 Step 3: Add the cooked rice to a rice cooker or heavy pot, break up any clumps, and pour in the clear malt liquid. Stir to combine.4 Step 4: Keep the mixture warm at about 60 to 65°C (140 to 149°F), without letting it simmer, for 4 to 6 hours. Start checking after about 4 hours; it is ready when several rice grains float to the surface.5 Step 5: Add the sugar and ginger, if using, to the warm liquid. Bring to a boil over high heat and boil gently for 5 to 10 minutes, skimming off any foam, to stop the enzyme activity.6 Step 6: Remove the ginger. Pour the drink into shallow containers to cool quickly, then refrigerate until thoroughly chilled.7 Step 7: Rinse a spoonful of the rice grains in cold water and return them to the chilled drink. Serve cold in small bowls or cups, garnished with pine nuts and jujube slices if desired.getsaucepan.com/r/d822ab41-f1cc-5e24-b813-0fc7f2cdc307
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