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5 from 4 votes

Homemade Soymilk with pandan

Homemade soymilk infused with pandan leaves aroma is a delicious and easy-to-make drink. It's made with only 4 ingredients and is a perfect drink for breakfast or any time of the day!
Prep Time15 mins
Cook Time20 mins
Soybean soak time8 hrs
Total Time35 mins
Course: Appetizer, Drinks
Cuisine: Asian, Chinese
Keyword: soymilk
Servings: 4
Author: woonheng


Makes 5-6 cups of soymilk

  • 1 cup [~200g] dried soybeans
  • a few pandan leaves tied into a knot
  • sugar to taste
  • water


  • 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.