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Secret Recipe for Traditional Soy Milk Recipe

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4 from 57 reviews

  • Author: Mary & Susan
  • Total Time: 8 hours 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This traditional soy milk recipe offers a creamy, aromatic beverage made from organic soybeans and naturally flavored with pandan leaves and optional almond essence. The process involves soaking and blending soybeans, straining for a smooth texture, and simmering with pandan leaves to infuse subtle fragrance. Served hot or chilled with a lightly sweetened pandan syrup, this homemade soy milk is a wholesome, comforting drink perfect for any time of day.

Ingredients

Main Ingredients

  • 300 g Organic Soya Beans
  • 2.5 litres Water (for soaking soybeans)
  • 300 g Water (for making syrup)
  • 200 g Sugar (for making syrup)
  • 12 Pandan Leaves
  • Almond Essence (optional, to taste)

Instructions

  1. Soaking the Soybeans: Wash the soybeans thoroughly and soak them in 2.5 litres of water in a pot for 8 hours or overnight. Do not cover the pot during soaking to prevent the soybeans from turning rancid.
  2. Blending the Soybeans: After soaking, take one ladle of soybeans and two ladles of the soaking water and place them into a blender. Blend the mixture until it becomes smooth and creamy.
  3. Extracting Soy Milk: Pour the blended soybean mixture into a large sieve. Use the back of a ladle to press the pulp against the sieve to extract as much soy milk as possible.
  4. Filtering Soy Milk: Pass the extracted soy milk through a muslin cloth or cheesecloth into a separate pot to filter out any fine particles. Gently squeeze the cloth to extract more liquid. Set aside the soybean pulp (okara).
  5. Repeating the Process: Repeat the blending, pressing, and filtering steps until all soaked soybeans have been processed. Strain the entire batch of soy milk one final time through a clean muslin cloth to ensure smoothness.
  6. Preparing Pandan Leaves: Wash the 12 pandan leaves thoroughly. Divide them into two bundles of 6 leaves each—one bundle for boiling with the soy milk and one for making the syrup.
  7. Boiling Soy Milk: Add one bundle of pandan leaves to the pot of strained soy milk. Bring the soy milk to a boil over medium heat, stirring constantly. Once it bubbles, remove the pandan leaves and discard them.
  8. Simmering Soy Milk: Lower the heat to medium-low and simmer the soy milk for about 20 minutes, stirring continuously to prevent burning.
  9. Making Pandan Syrup: In a separate small pot, combine 200 g sugar, 300 ml water, and the remaining pandan leaves. Bring the mixture to a boil, stirring until the sugar dissolves completely, then remove from heat and discard the pandan leaves.
  10. Serving: After simmering, remove the soy milk from heat. Serve it hot or chill it. Add pandan syrup to taste and optionally flavor with almond essence according to your preference.

Notes

  • Do not cover the soybeans while soaking to avoid rancidity.
  • Constant stirring while boiling and simmering prevents the soy milk from sticking and burning.
  • Using muslin or cheesecloth ensures a smooth, pulp-free soy milk texture.
  • The leftover soybean pulp (okara) can be saved for other recipes like baking or cooking.
  • Adjust the sweetness by adding syrup incrementally to suit your taste.
  • Almond essence is optional but adds a nice complementary aroma.
  • Pandan leaves impart a fragrant and slightly sweet flavor traditionally used in Southeast Asian desserts and beverages.
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 30 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Southeast Asian

Find it online: https://mysimpledish.com/secret-recipe-for-traditional-soy-milk-recipe/