Homemade soya milk is surprisingly easy to prepare, requiring less than an hour from start to finish. Besides allowing for a thicker consistency, adding pandan leaves during the boiling process also lends aroma to the simple yet homely beverage.
- 210 g soya beans
- 2.375 litres of water (375 ml water for soaking)
- 6 pandan leaves (22 g), knotted
- ⅛ tsp salt
- 50 g sugar
- 50 ml water
Wash and rinse the soya beans thoroughly. Discard the discoloured ones.
Place the beans in a bowl and fill with 375 ml of water. The beans should be covered with at least 5 cm of water.
Soak the beans for 5 hrs.
While waiting, prepare the sugar syrup. In a saucepan, add 50 g of sugar and 50 ml of water. Bring to a simmer and stir over low heat until the sugar is dissolved. Set aside to cool.
Rinse the beans again and discard the discoloured ones.
Place the beans in a colander or sieve to drain off excess water.
Place the beans in the blender.
Add 1 litre of water. Blend for 1½ mins until the mixture is smooth.
Pour the mixture into the pot. Add the remaining 1 litre of water.
Turn on low heat and add the pandan leaves. Skim off the foam and discard it.
Stir the mixture frequently over 20 to 25 mins. At the end, add the salt and let the mixture come to a gentle simmer and turn off the heat.
Discard the pandan leaves.
Line the sieve with the muslin cloth and use this to filter the soya bean milk into the heat-proof container.
When the remaining soya pulp has cooled, gently squeeze the muslin cloth to get more soya milk. You should be able to get 1.3 to 1.5 litres of milk.
Discard the pulp or save it for cooking such as making vegetarian patties or in stir-fries.
To serve, add sugar syrup to the cup before topping up with soya milk.
Text: Hedy Khoo/Straits Times