Homemade Soya Milk
Soya milk is a commonly served as breakfast with You Tiao
in places like China, Taiwan and Hong Kong. You can easily buy soya milk off the shelf,
but most of them do not normally taste like real soya milk. Here is a simple recipe to an
authentically tasting soya milk, plus all the goodness. But please note that pure, fresh
soya milk without preservatives must be kept refrigerated, and must be consumed within a couple of days.
The plus side of this recipe is, you can make your own soya mince out of the remainder!
- 500 gm soya bean
- A pinch of sea salt
- Brown sugar just enough for taste
- A few pandan leaves
- Soak soya bean for 24 hours.
- Rinse and drain.
- Blend the soaked soya bean with water (1 cup soya to 2 cups of water) in a blender, until it is all milky.
- Drain the blended soya bean through a muslin cloth to avoid clumps.
- Cook the soya milk in a deep sauce pan lined with the pandan leaves, on low heat.
- Keep stirring the milk while bringing it to a boil.
- Add in a pinch of salt.
- Add in the brown sugar to your taste of sweetness.
- Serve hot or chilled.
- The blending process can be repeated to achieve the right thickness of the milk.
- Pandan leaves give the soya milk an aromatic scent, but if it is not available, it can be done without.
- Like a little vanilla flavour? Just add in a little vanilla essence. You can easily add in any of your favourite flavours.
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