How to make it
5 steps. Take it one step at a time.
Mix the barley malt powder
Mix the barley malt powder with 2 liters (2.1 quarts) of water in a large bowl. Stir well and let it sit for at least 2 to 3 hours until the malt solids sink to the bottom.
3 hrCarefully pour the clear upper layer of the malt water
Carefully pour the clear upper layer of the malt water into a rice cooker, leaving the white sediment behind at the bottom of the bowl.
Add the cooked rice
Add the cooked rice to the rice cooker with the malt water. Stir to separate the rice grains. Set the rice cooker to 'Keep Warm' mode (around 140°F (60°C)) and let it ferment for 4 to 6 hours, or until about 5 to 10 rice grains float to the surface.
6 hrTransfer the mixture
Transfer the mixture to a large pot. Add the remaining 1 liter (1.1 quarts) of water, sugar, and sliced ginger. Boil for 10 minutes. Skim off any white foam that rises to the top.
10 minRemove the ginger
Remove the ginger. Let the drink cool down and then refrigerate until cold. Serve in a glass, optionally garnishing with pine nuts.
A little kitchen wisdom
Ensure you only use the clear liquid from the malt water after it settles for a cleaner taste. The rice grains can be rinsed and kept in cold water to make them float beautifully when serving.
