-
add malt and water into a saucepan
-
bring to a boil
-
cover the saucepan and lower the
temperature
-
simmer gently for forty minutes
-
strain and throw away the malt
-
reserve the water
-
add the cooked rice to the strained malt
water
-
cover the saucepan and set aside in a
warm place for three-and-a-half hours or until the rice floats
-
strain and reserve the liquid
-
rinse the rice grains with tap water
-
store the rice grains into a container
and put into a fridge
-
add ginger and sugar to the earlier
strained liquid
-
bring to a boil
-
stir well
-
simmer for five minutes
-
remove the ginger and allow the liquid to
cool
-
store liquid in the fridge
-
the rice and malt tea is best served
chilled
-
top the sikhye tea with chilled rice
grains and pine nuts