Rice Punch & Slush (Sikhye)

Steps

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1. 1
   Mix 8 ounces of barley malt powder with 14 cups of water and stir thoroughly. Let sit for about 2 hours until the powder settles completely to the bottom. Avoid shaking or disturbing the mixture to keep the liquid clear.
   ▶ ≈0:52
2. 2
   Carefully pour off the clear malt liquid, leaving the sediment behind, collecting about 11 cups.
   ▶ ≈1:12
3. 3
   Rinse 1 cup of rice and drain well. Add 3/4 cup water and cook until the rice is done. The cooked rice should have individual grains that are firm and separate.
   ▶ ≈1:53
4. 4
   Carefully pour the cooked rice into the malt water, transferring only the liquid portion and avoiding any muddy sediment from the bottom. Set the pot to keep-warm mode.
   ▶ ≈3:15
5. 5
   Let the mixture ferment for about 4 hours. The rice grains should float to the surface and turn white, while the liquid becomes clearer.
   ▶ ≈3:57
6. 6
   After 4 hours, transfer the mixture to a large pot, carefully pouring only the clear liquid (about 3 cups). Discard the settled sediment at the bottom.
   ▶ ≈4:52
7. 7
   Bring the liquid to a vigorous boil over high heat, then turn off the heat.
   ▶ ≈5:48
8. 8
   Add 1 cup of sugar and stir to combine, adjusting to your preferred sweetness.
   ▶ ≈6:25
9. 9
   Allow the sikhye to cool completely. For best presentation and to prevent discoloration, store the sikhye liquid and rice separately in the refrigerator.
   ▶ ≈6:55
10. 10
    To make slush, freeze the sikhye for about 5 hours until partially frozen. Scrape with a fork to create a granita-like texture, then serve with rice, jujube flowers, and pine nut garnish.
    ▶ ≈9:31