Soy Bean Milk 豆漿

Why go through so much trouble to make soy bean milk at home when we can get easily a carton from the supermarket, or at foodstalls outside? Well, I just discovered....because it tastes so fresh, rich, creamy and delicious. As long as you have a blender at home, you can make this.

I boiled the milk with pandan leaves (also known as screwpine leaves), a tropical plant which lends a nice unique aroma to drinks, desserts and some foods. I was very happy to finally find it in the frozen section of Asia supermarket. I call pandan leaves the "Asia vanilla essence", and a few bundles of leaves will go a long way. If you do not wish to add it or can't find it, you can leave it out.

SOY BEAN MILK RECIPE

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Ingredients:

450g / 1 lb soy beans

4 liters / 4 quarts water

Sugar to taste

Pandan leaves - 3-4 bundles (optional)

Water for soaking beans overnight

Soak soy beans in water overnight. Discard water, wash and drain the beans.

In a few batches, blend soy beans with water in a blender till fine.

Filter away soy bean residue by pouring soy bean milk through cheese cloth or cloth coffee filter into a large pot, and squeeze all liquid out of residue. Discard residue.

Add pandan leaves to the soy bean milk. Over medium-high heat, bring milk to a boil then reduce to low heat and simmer for 30 minutes.

Add sugar to taste.