You won’t believe how delicious and easy this pandan-infused homemade soymilk is! It’s made with only 4 ingredients – water, soybean, sugar, and pandan leaves.
Have you tried warm soymilk with youtiao as breakfast? Or warm soymilk with fan tuan (stuffed rice roll)? Soymilk has been one of my staple drinks since I was a kid. I’ve always looked forward to Tuesdays to get this from an uncle who made his own soymilk and tofu pudding (tau foo fah).
This homemade soymilk has a wonderful soy aroma and can be enjoyed at any time of the day. It has no preservatives so make enough for the servings needed. You may refrigerate the leftovers for up to 5 days.
Homemade soymilk how-to
The night before…
- Soak soybeans in water. Make sure you add enough water to cover at least 2-inches above the soybeans. Pick out the bad soybeans. Soak the beans for at least 8 hours or overnight.
On the day…
Discard the water and rinse the soybeans. Combine soybeans and water in a high-speed blender. Blend at medium speed for 2-3 minutes to break down the soybeans into a fine meal.
Place a nut milk bag on a sieve over a pot. Note: It’s important that you use a large pot or the foam will overflow during cooking. Pour this mixture over and squeeze out all the liquid. Restrain if needed for a smoother texture. Reserve the pulp for another dish.
Add a knotted pandan leaves. Turn on the heat. Bring to liquid to boil. Before it starts to boil, foams will form at the top of the liquid. Use a skimmer and slowly scoop up all the foams. Tip: Keep a bowl of water next to you and rinse the skimmer after each scoop.
Once the liquid comes to a boil, turn down the medium and let it simmer for another 10-15 minutes. Continue to skim off the foam and stir to make sure the milk does not stick to the pot. Watch the heat carefully as the milk can burn quickly.
Now if you prefer a sweeter version, sweetened it with your favorite sweetener. I used rock sugar. When ready, turn off the heat and remove the pandan leaves. Serve this warm with fried crueller or store it in bottles when cooled.
Remove pandan leaves Serve warm or store in a bottle
Other soymilk variations
- Instead of infusing with pandan leaves, you may extract the pandan juice and add to the soymilk when you cook it.
- Sweetener – you may use rock sugar, granulated sugar, or any other favorite sweeteners of your choice.
- I’ve a tried a version that’s made from black soybeans in Malaysia. Although the soybeans are black, the final product will be light gray and has a strong soy flavor. Give it a try and let me know your thoughts.
This homemade soymilk is
- Vegan
- Dairy-free
- Easy and delicious
- Made with only 4-ingredients
- Silky smooth with the aromatic pandan and soy flavor!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Homemade Soymilk with pandan
Ingredients
Makes 5-6 cups of soymilk
- 1 cup [~200g] dried soybeans
- a few pandan leaves tied into a knot
- sugar to taste
- water
Instructions
- First, rinse dried soybeans with water, then place them in a large bowl. Fill the bowl with enough water to cover 2-inches above the soybeans. Soak them for at least 8 hours or overnight.
- The next day, drain out the water and pick out the bad soybeans.
- Then, place a nut milk bag on a strainer over a large pot.
- Combined soaked soybeans and water in a high-speed blender. For each cup of soaked soybeans, add about 2½ cups of water for a stronger soy flavor or 3 cups of water for a lighter aroma.
- Blend the ingredients at medium speed until the soybeans turn into a fine meal, about 2-3 minutes. The color will change from translucent to white.
- Pour the liquid into the nut milk bag and squeeze out as much liquid as possible. Reserve the soy pulp for another dish.
- Set the pot on a stove and add the pandan leaves. Turn on the heat and get a skimmer with a bowl of water ready.
- While the liquid starts to boil, foams will form. Gently scoop them out with a skimmer. Rinse the skimmer with water after each scoop to remove the foams.
- After the soymilk boils, immediately turn down the heat and let it simmer for another 8-10 minutes to fully cook the soymilk. If there are more foams, continue to scoop them out.
- During the last few minutes, add your favorite sweetener. When ready, remove the pandan leaves and serve warm or store in bottles once cooled.
Video
Feel free to pin the below picture on your Pinterest Board for easy reference.
Hello, I made your recipe but with a little less water as I wanted a more creamy result. I also added a bit of salt. It was delicious! I made about 4 cups worth and so I had a lot of product. I filled a couple of empty soy milk cartons. I left one in the back of my fridge and forgot about it. When I discovered it again 2 weeks later I noticed it had started fermenting and separating or curdling. I didn’t smell bad. The result was almost like tofu. Are you familiar with this? Is this a type of tofu? Thanks for your thoughts (and fabulous recipes!)
Hi Cynthia, thanks a lot for your feedback and happy to hear that it turned out well. Looks like yours turn into curd, I haven’t had any experience with it. Tofu making is quite different and needs a presser to remove the liquid right after they are cook.
Hi, I haven’t tried your recipe yet, but I have tried others recently. Before I try yours I just want to know if you can mention what beans did you use? I had bought some organic ones by Laura on amazon, but I didn’t like the outcome. The taste was not very good at all. I mean I couldn’t take the taste one bit, it overtook everything. By the end of it all once the failed soy milk cooled in the fridge it was so thick almost like a yogurt. Then the taste was more awful.
I’ve never had fresh soy milk before. I only had the commercial ones, such as eden soy and westsoy. Both for me are the least amount of ingredients and I prefer the flavors. But is homemade soy milk suppose to be that strong in a bean sharp flavor? I kept cooking it too because I thought the longer I cooked it the less of that bean flavor will show up. That’s likely why it got so thick in the end. I am also wondering if it was the soybeans that I chose as well? I tried even to flavor it but it made it worst.
What did I do wrong? It took so long and what a mess to make jajajaj. I am understanding now why people end up with soy milk machines, it seems totally worth it jajajaja. Also I notice some soy milk companies use kombu, why? I know I am clueless when it comes to fresh soy milk, but I can assume it’s not suppose to taste bad like this? I will buy some fresh soy milk from my Asian market next time I see it, so I can understand the flavors. But for now any hints or suggestions would be very much appreciated and sorry for the long message.
Thank you!
Hi there, thanks a lot for your feedback. I used dried soybeans from Asian grocery store (so a many brands work for me as long as they are cleaned properly or organic). Yes, you are right, it has a soybean taste which I really love and I’m used to it since young because that’s how our soymilk taste. Eden and Westsoy are lighter for me. When it’s too thick like yogurt, then, it can be over cook.
I just made your soymilk. It was so easy and super delicious. Thank you!
Hi, I made this today and made my kitchen smell like the soy milk cart at the market back home and it tasted delicious. My milk had tofu skin forming during the simmer. Is that normal? Do I just scoop it out or leave it in there? I wonder whether I’m simmering it too low? I noticed that when I increased the heat there were less skin forming.
ooh, Nila.. reading your message makes me smell it too. 🙂 Yes, tofu skin forming is very normal especially your kitchen temperature and your soymilk varies a lot. If you dont’ want the tofu skin (which are delicious), you can boil and stir the soy milk. Hope that helps. 🙂
Made a double batch of this recipe and found it quite easy compared to the instapot method I had tried in the past. I cooked my milk for nearly half an hour to try to get rid of that bean taste, but I now understand that the bean taste is the authentic taste of soy milk. After only buying Silk soy milk from the store, I had no idea what soy milk actually tasted like in it’s simplicity. Slight bean flavour, creamy and rich and super delicious once sweetened, I added maple syrup and pure vanilla to mine along with a big pinch of cinnamon. Yum! I will be making this recipe over and over, thank you for sharing.
yay, thanks so much, Silver! Thanks a lot for your note about homemade soymilk because that’s what I had before I came US. This homemade version really brought back lots of memories. 🙂 So glad you liked it and love your vanilla and cinnamon addition. 🙂 Best, WoonHeng