I love soy bean milk, or locally known as “tau huey tzui” (豆奶/豆花水/豆浆). If I buy them from random stalls, they are usually quite diluted and tastes very syrupy. There are nice ones like the Selegie and Rochor brands but they are not available everywhere. So I thought it will be nice to make my own organic and rich tasting soy bean milk. I always thought making soy bean milk is very difficult. But after trying it out, I realised it is much easier than I expected it to be. It’s rewarding to enjoy home-made soy bean milk made with organic soy beans. The main ingredients are just soy beans, pandan leaves and rock sugar. You need basic tools like a blender and a muslin bag. This is a healthy and high protein drink and also suitable for the lactose-intolerant. Here is a detailed step-by-step photos recipe guide to demystify the making process. You can use your home-made soy milk to make a wholesome and all-natural chilled soya beancurd dessert.
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Soak the soy beans in water overnight. After soaking, discard water and rinse a few rounds with water.
Place the beans in an electric blender and add water.
My blender (U-Like brand) came with a special filter add-on which is great for making soy bean milk – it has an inner filter to place the beans and the pulp will be contained inside the filter for convenience. However, you can use any type of blender and there is actually no need to purchase any special type of blender for making soy bean milk.
Whizz the soy bean and milk for at least 2 minutes, taking a break every 30 seconds to prevent the appliance from overheating.
Filter the milk through a fine sieve.
Now we have to do something about the pulp because it contains quite a bit of soy bean milk.
To do that, we need a coconut squeezer bag – basically a cloth filter/muslin bag with fine holes.
Place the pulp in the bag and squeeze it to extract the remaining milk in the pulp.
You can see the photo for the difference in the pulp before and after squeezing. After squeezing, the pulp is dry and compact.
If you want extra smooth soya bean milk, sieve the milk mixture a few more times then transfer to a pot (I’m using a wok).
Add pandan leaves for extra fragrance. Bring to a gentle simmer (not boiling or the milk will curd) over medium low heat for about 10 minutes, stirring with a ladle regularly. After simmering, add rock sugar to taste and stir until they dissolve.
Enjoy your home-made, organic soya bean milk. Drink warm or chilled. Due to the absence of preservatives, the longest I have kept it refrigerated is overnight. It should keep for 1 to 2 days.
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