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.
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
- 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
Makes 5-6 cups of soymilk
- 1 cup [~200g] dried soybeans
- a few pandan leaves tied into a knot
- sugar to taste
- 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.