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Soy Milk

Soy Milk Recipe

Soy Milk Recipe

Due to the absence of preservatives, keep the soya milk refrigerated for 1 to 2 days.

Prep Time: 15 mins

Cook Time: 12 mins


  • ratio of beans to water -> 4 tbsp soy (soya) beans (preferably organic): 350ml water
  • pandan leaves tied to a knot
  • rock sugar to taste


  • electric blender
  • coconut squeezer/muslin bag
  • fine sieve


  1. Soak the soy beans in water overnight. After soaking, discard water and rinse a few rounds with water.
  2. Place the beans in an electric blender and add water. Do this in batches depending on how big your blender is.
  3. Whizz the soy bean and milk for at least 2 minutes, taking a break every 30 seconds to prevent the appliance from overheating.
  4. Filter the milk through a fine sieve.  Place the pulp in a coconut squeezer bag or muslin bag and squeeze to extract the remaining milk in the pulp.
  5. Sieve the soy milk a few times with a fine sieve, then transfer to a pot.
  6. Add pandan leaves and 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. Drink warm or chilled.

Leave a Comment

89 Responses to “Soy Milk”

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  1. Bobby — October 24, 2013 @ 10:57 pm

    I don’t know if this is of any help, but you can buy a machine by joyoung at Robinson, which can help you grind and boil the beans, so all you have to do is soak it and put it in the machine, the milk comes out as good as homemade ones, unfortunately the machine cost about 168sgd


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