anybody made or tried Shikye?

[Guest guest]

I stumbled on this video about making Shikye, Korean rice and barley malt

beverage, which she says gets fermented.

http://www.youtube.com/watch?v=neLyt1h5-1o & playnext=1 & list=PL743975E8D320DFE8

It seems a bit involved, but you can find the recipe on her blog,

http://www.maangchi.com/

I'm wondering if anyone has ever tried making this or eating it...sounds

interesting! I can't imagine the flavor, though.

Aloha,

Alina

http://alinaspencil.com

Find award-winning vegetarian and vegan recipes at my blog:

http://almostveganinparadise.com

[Guest guest]

Hello,

I had it once at the homestyle Korean restaurant in L.A.

It was served at the end of course.

And it tasted like thin amazake. They said it is a sweet dessert,but for me it

was not as tastier as sweets of other dessert.

Now I think it is due to the glutinous starch syrup that barly malt made.

Nowadays we are so accustomed to the sweetness of white sugar that we are unable

to appreciate the milder sweetness of sugar that malt brings.

It is a good slow food.

Mahalo,

isao

[Guest guest]

Thanks, Isao. I understand exactly what you mean about the sweetness. It

sounds like an interesting dish.

Aloha,

Alina

http://alinaspencil.com

http://almostveganinparadise.com

>

> Hello,

>

> I had it once at the homestyle Korean restaurant in L.A.

> It was served at the end of course.

> And it tasted like thin amazake. They said it is a sweet dessert,but for me it

was not as tastier as sweets of other dessert.

>

> Now I think it is due to the glutinous starch syrup that barly malt made.

Nowadays we are so accustomed to the sweetness of white sugar that we are unable

to appreciate the milder sweetness of sugar that malt brings.

>

> It is a good slow food.

>

> Mahalo,

> isao

>