malt

Warning: this sweet slice of heaven made with buttery pastry , double cream and raspberry jam is seriously addictive. Here's the recipe for malt custard and jam tart.

Jamie Oliver's malt custard and jam tart

(750 milliliters) double cream

malt extract

(75 grams) caster sugar, plus 2 tbs extra

raspberry jam

(250 grams) plain flour

(60 grams) icing sugar

cold unsalted butter, chopped

milk

eggs, 1 lightly beaten

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5348771529001-5981852770001

Sikhye is a mildly sweet Korean rice punch made of fermented barley malt and cooked rice. This easy recipe uses an instant pot or rice cooker and you can enjoy the authentic taste of Korean drink anytime at home.

15+ Korean Chuseok Foods: Easy Korean Rice Punch Recipe (Sikhye)

barley malt

water

rice

ginger (1/4-inch thick) (optional)

sugar

a few dried jujube flowers (to garnish, optional)

pine nuts (to garnish, optional)

If using a clean fabric pouch, either cotton or linen, put malt barley in a pouch and tie up with a string and secure very tightly. Put the pouch in a bowl of warm water. See note #1 if you don&#39;t use a fabric pouch.

While the pouch is in the water, manually press and squeeze the pouch multiple times to squeeze out the malt powder from the barley so it can mix with the water. Do this for about 1-2 minutes. Squeeze out the pouch tightly to get all the good juices out. Discard the malt barley left inside the pouch.

Let the malt barley water sit for at least 30 minutes. The starch will sink to the bottom. Then carefully, without shaking the bowl, pour the malt water into another bowl leaving the sunken starch behind. Be careful not to let the starch fall in. (A little bit going in is okay.) Discard the starch.

Put cooked rice in the instant pot (or rice cooker) bowl and break up the grain briefly with a rice spatula. You can adjust the amount of rice as you wish. Pour the strained malt water over the rice. Cover with a lid and set your instant pot on the Keep Warm setting. The fermenting time can vary from 4-8 hours depending on the heat level of your appliance. An instant pot can take about 4-5 hours; a rice cooker might take longer. Hint: If you see a few grains of rice floating on top, that’s a good sign that the rice punch is well fermented. If you don’t see any rice floating, wait 1-2 more hours. You do not want to wait more than 8 hours because the rice will spoil.

Add a desired amount of sugar and ginger slices (if using) and bring the punch to boil and cook for 5 minutes. Use the “Saute” setting for an instant pot. If using a rice cooker, you will need to transfer the punch to a pot and boil it on the stove. Skim off any debris or foam from the top of punch with a skimmer.

Allow the punch to cool completely. Transfer the punch into plastic or glass containers, and store them in the refrigerator for up to 1 week. Shikye also freezes well. Pour the punch into freezer safe bottles or containers and freeze up to 3 months.

Collect a few scoops of rice from the bottom of the punch and soak them in cold water for later use. See note #2.

Pour the rice punch in a serving bowl or glass. Add a tablespoon of rinsed rice, dried jujube flowers, and pine nuts (if using).

To garnish the rice punch

A mini malt chocolate cake for any celebration in your life or just because you want chocolate cake!

Mini Malt Chocolate Cake for Two

all purpose flour

cocoa powder

malted milk powder

baking soda

baking powder

buttermilk

+ 1 tablespoon warm water

vegetable oil

vanilla extract

unsalted butter (room temperature)

Preheat oven to 350 °F. Spray and line the bottom of two 6-inch cake pans with parchment paper. Set aside.

In a large bowl, whisk together flour, sugar, cocoa powder, malted milk powder, baking soda, and baking powder.

In a medium bowl, whisk together egg, buttermilk, water, vegetable oil.

Make a well in the center of the dry ingredients then pour the wet ingredients into the well and gently fold and stir the dry and wet ingredients together until a batter forms. Make sure to scrape the bottom of the bowl to make sure there's no remaining flour.

Once the batter is just mixed, divide evenly amongst the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes come out clean.

Let cool for 10 minutes then invert and transfer onto a wire cooling rack to cool completely.

While the cakes are cooling, make the frosting.

Beat together all the ingredients for the frosting. The consistency should be thick but spreadable.

Once the cakes are done cooling, place one layer onto a cake stand or whatever you will be serving it on. Put some frosting in the center of the cake then place the other layer on top. Gently press down.

Use the rest of the frosting to frost the cake.

Serve and enjoy!

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Mini Chocolate Malt Cake for Two

Toasted Marshmallow Brownie Malt Ice Cream

marshmallows

whipping cream

half and half cream

malt powder

salt

brownie pieces ((see Recipe Notes below))

Place a rack in the center of your oven, and preheat your oven to broil. Place the marshmallows on a baking sheet. Broil the marshmallows for 1 to 2 minutes, just until they begin to brown and puff (see the photo in the post). Remove them from the oven and set them aside.

TOAST THE MARSHMALLOWS:

In a large saucepan, heat the whipping cream and half-and-half over medium heat. Once the mixture is warm, add the toasted marshmallows and stir until the marshmallows are melted. Whisk in the malt powder, vanilla and salt and stir until the malt is dissolved. Remove the pan from heat and let it cool to room temperature. Transfer the ice cream base to a covered plastic container and chill for at least 8 hours.

MAKE THE ICE CREAM BASE:

Remove the ice cream base from the refrigerator and give it a few whisks to reincorporate the ingredients. Resist the temptation to grab a straw right then and there and start sipping (because it&#039;s delicious!!) Follow your ice cream machine manufacturer&#039;s instructions for processing the ice cream. It usually takes 25 to 30 minutes for the ice cream to become creamy and frozen. Add in the brownie pieces just before you&#039;re about to turn off the machine, and let the machine mix them in for about a minute. Scrape the ice cream into a freezer-safe container and freeze for several hours, or until the ice cream is firm enough to eat. The ice cream will keep in the freezer for up to 2 weeks.

PROCESS THE ICE CREAM:

Oh my gosh, this ice cream is SO. DELICIOUS!!!! The first time I made it, my grocery store was oddly out of marshmallows, so I grabbed a jar of marshmallow Fluff to avoid hitting another store on the way home. I spread the Fluff on a cookie sheet, broiled it per the directions above, and voila - delicious! Thank you so much for sharing this recipe!

Great flavor but next time I’ll just stir the brownie pieces in rather than add at the end of the churn. The only churned for ten minutes with the brownies and it completely pulverized them. It tasted great but looked like. Wendy’s frosty. Hoping after it freezes for a couple hours in the freezer it will have more of an ice cream texture.

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Top 4 malt recipes from across the web

The most viewed malt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamie Oliver's malt custard and jam...

15+ Korean Chuseok Foods: Easy Kore...

Mini Malt Chocolate Cake for Two

Toasted Marshmallow Brownie Malt Ic...

The most viewed malt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine