Sikhye recipe, any leads?

I happened to taste a Korean fermented drink made from rice and barley malt at a Seoulite friend's place, sikhye, and I was struck by its cloudy sweetness, which somewhat reminds me of grape must before fermentation, almost a distant cousin of our Jura straw wine. The mystery of malt transforming starch into sugar without ever turning into alcohol really intrigues me, especially since I usually swear by sourdough and aged cheese. Would anyone have a reliable recipe, with the right ratios of malt water and cooked rice, and especially the correct timing for the warm maceration? I'd also like to know if it pairs well with dessert, a bit like serving a natural sweet wine with a yellow fruit tart from the Croix-Rousse market. Thanks in advance for your insights, this sweet enigma has been obsessing me since Saturday.