Easy Homemade Traditional Chinese Soy Milk
You’ll never want to drink store-bought soy milk again after trying this creamy and refreshing homemade Chinese soy milk beverage. All it takes is just 4 ingredients to make this easy traditional soy milk drink.
Equipment
- 1 Blender
Ingredients
- 450 g Soy beans Dried
- 2.2 Litres Water
- 5 Pandan Leaves Optional
- 30 g Rock sugar Optional
Instructions
- Rinse the soybeans and remove any bad soybeans and impurities that you see from the batch of soy beans.
- Now take a large bowl, add in your washed soy beans to it, and add in enough water to fully submerge the soy beans and also have an extra 2 inches of water on top of the soy beans as well.
- Now place the large bowl with the soy beans in the fridge and let it soak overnight or for at least 10-12 hours before use.
- Once the soy beans have finished soaking in the water, remove the shell from the soy beans. An easy way to remove the shells from the soy beans is to just gently run your fingers through the soy beans in the bowl with the water.
- Now drain the soy beans from the water.
- Now depending on the size of your blender, add the soy beans along with water to your blender. If you have a smaller blender or its motor isn’t that powerful, add the soy beans and water to the blender in batches and only fill it up to about 1/4 to 1/3 of the way with the soy beans. Use about 2-3 times the amount of water for the soy beans that you will be blending if blending in batches. Make sure that you use up all 2.2 L of the water in the recipe.
- Now blend the soy beans together with the water until it’s smooth and fine.
- Next, pour out the soy milk into a nut milk bag or a cheesecloth bag inside of a large pot.
- Squeeze out all of the soy milk in the nut milk bag, leaving only the pulp in the bag.
- You may want to strain out the soy milk one more time if you want your soy milk to be extra smooth without any traces of pulp in the soy milk.
- Now add in your rock sugar if you’re making your soy milk sweet, otherwise just leave it out.
- Next add in your washed Pandan leaves to the pot. I recommend tying the leaves together as well.
- Now boil the pot with the raw soy milk over the stovetop on medium heat, making sure to constantly stir it and also scrapping the bottom of the pot to prevent the soy milk from sticking to it and burning. Bring the soy milk to a light boil.
- Scape out any foam or bean curd sheets that form at the top of the soy milk while it’s being boiled.
- As soon as the pot comes to a light boil, immediately reduce the heat to medium-low and continue boiling the soy milk for an extra 10-15 minutes while constantly stirring it.
- Once done, immediately remove the pot from the stove and let it cool down. Serve while hot or cold.