This Korean rice beverage is served at the end of meals as a dessert.
3 cups Korean malted barley powder
5 quarts warm water
2 cups rice
1 ounce ginger root, sliced
1½ cups sugar
2 teaspoons pine nuts
Soak the malted barley powder in warm water for 2 to 3 hours or until the liquid turns a milky color. Strain the liquid through a paper lined strainer into a large saucepan; set aside. Rinse the rice in cold water. Soak in water for 30 minutes. Place in a steamer. Steam for 30 minutes or until tender. Add to the strained liquid. Place in a warm oven (147 degrees to 166 degrees) for 2 to 3 hours or until the rice floats to the top. Skim off the rice. Rinse with cold water and set aside. Bring the strained liquid to a boil over medium heat. Add the ginger root and sugar. Bring to a second boil; reduce the heat to low. Simmer for 10 minutes. Remove and discard the ginger root. Let the liquid stand to cool. Chill in the refrigerator. Add the rice and pine nuts before serving.