Homemade Soy Bean Milk

 浓豆浆

Making soy bean milk at home is actually not difficult. Yes, it takes time and effort but once you have tried making it, you will very likely not buy store bought ones because homemade soy bean milk is so much creamier and fragrant.

Ingredients:

260g soy beans

1 litre water (for soaking)

2 litre of water (for blending)

a bunch of pandan leaves

2 tablespoon rock sugar (omit if you prefer un-sweetened soy bean milk)

Method:

1. Rinse soy beans and soak them with water for at least 5-6 hours or overnight (refrigerate if overnight).

2. The soya beans would have expanded 3 times. Rub the beans with your hand to remove the outer skins as much as you can.

3. Top up the water so that the skins float and remove them using a sieve.

4. Discard the water (you can use it to water your plants). 

5. Blend soy beans with 1 litre water until smooth. Depending on size of your blender, you may have to do in batches.

6. Strain the blended soy bean mixture through a coffee sock and hand squeeze the raw milk out. 

7. Put the soy bean pulp back into the blender and blend with the remaining 1 litre water. Repeat step 6.

8. Wash the coffee sock and strain the raw soy milk again (for a smoother texture) before transferring the milk into a big pot (preferably heavy bottom pot so that heat is dispersed more evenly). Skim off the foam.  Bring it to a boil over medium heat, stirring with a wooden ladle (to prevent milk sticking to the bottom of pot) and continue to skim off foam. Watch the heat carefully as the foam may overflow the pot especially if the pot is shallow/small. Once boiled, lower the heat, add pandan leaves and simmer for 15 minutes.

9. Remove the pandan leaves and add rock sugar. Serve when the soy bean milk has cooled.