Shikhae, also called dansul, is a malted sweet rice drink that is usually served in the summer. It takes a bit of time to make but it goes well with spicy Korean food.
2 cups of cooked rice
1 lb malt flour, fine (yutgirum garu 엿기름 가루)
12 cups of warm water
3 cup sugar or honey
l/2 cup pine nuts
Mix malt flour well with 7 cups of warm water, set aside.
Cook 2 cups of rice, fluffy style -- not too watery. Use 10 percent less water than you would normally. When it’s cooked, fluff it up with a rice scooper.
When the malt flour has settled and there's only a clear brown liquid on top, carefully drain the water out of the mixture (do not discard the malt residue). Add the clear liquid to the cooked rice in the rice cooker. Also add 1 cup of sugar, then put the cooker on the "warm" setting for 4-5 hours.
Going back to the malt flour residue, add 5 more cups of water and let it sit for 1 hr. After 1 hour, drain again, saving only the top clear liquid.
After 4-5 hours in the rice cooker, rice should start floating on the top of the liquid (at least a couple of pieces). Pour the warmed rice mixture into a large pot (6-8 qt), and add the additional malt flour water to this. Add another 2 cups of sugar, or honey (less if you prefer less sweet), and bring it to boil. Simmer for 20–30 min.
Remove the pot from heat and let cool slightly. Scoop the floating rice out of the pot and rinse in cold water. Keep the rice in cool water. Store the sweet rice liquid and the clean rice pieces in separate storage containers in the refrigerator.
When it’s time to serve, scoop up some liquid in a glass bowl, add some rice pieces (they should float), and garnish with roasted pine nuts (as many as you want). Serve cool.