Homemade Soy Milk

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The Ingredients:

  • 200 g Simply Natural Organic Soya Bean
  • 1200 g water
  • 3 pieces pandan leaves, tied into knots
  • 80 g Cane sugar, adjust to taste

Methods

  1. Place a bowl on a mixing bowl lid, weigh 200 g soy beans. Soak with water for at least 4 hours or overnight. Drain off the water and set aside.
  2. Place soaked soybeans and 600 g water in a mixing bowl, blend 1 min/speed 8.
  3. Add 600 g water, blend 10 sec/speed 3. Place a muslin cloth in a big bowl, pour soy bean mixture in muslin cloth and squeeze until soy milk has fully extracted. Discard soybean residue and set aside soy milk. Clean mixing bowl.
  4. Place reserved soy milk and pandan leaves in mixing bowl. Set Varoma in position to prevent splashing, cook 25 min/90°C/speed 2. Remove Varoma and set aside.
  5. Add sugar, mix 1 min/speed 2. Discard pandan leaves and pour soy milk into a glass jug. Clean the mixing bowl immediately once cooking is done. Serve hot or cold.
  1. Soak 200g of soybeans for at least 4 hours or overnight. Drain off the water and set aside.
  2. Blend soaked soybeans in 600g of water. 
  3. Add another 600g of water and continue blending until smooth. 
  4. Place a muslin cloth in a big bowl, pour soy bean mixture in muslin cloth and squeeze until soy milk has fully extracted. Discard soybean residue and set aside soy milk.
  5. Place reserved soy milk and pandan leaves and cook for 25 minutes with low fire. 
  6. Add sugar and mix well. 
  7. Discard pandan leaves and pour soy milk into a glass jug. Clean the mixing bowl immediately once cooking is done. Serve hot or cold.

THE INGREDIENTS

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