Soy Milk 豆奶/豆花水/豆浆
Similar Recipe: Chilled Soya Beancurd
I love soy bean milk, or affectionately known as “tau huey tzui” in Singapore. 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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- Ratio of beans to water -> 4 tbsp soy (soya) beans (preferably organic): 350ml water
- Pandan leaves
- Rock sugar
- Electric blender
- Coconut squeezer/muslin bag
- Fine sieve
3. 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.
11. Add pandan leaves (tied to a knot) 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. Off the flame.
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