Description
Enjoy a refreshing and nutritious homemade Pandan Soy Milk, infused with the aromatic flavor of pandan leaves. This creamy beverage is perfect on its own or as a base for smoothies and desserts.
Ingredients
Scale
- 1 cup of dried soybeans
- 4 cups of water (for soaking)
- 4 cups of water (for blending)
- 1–2 cups of pandan leaves (fresh or frozen)
- 1/2 cup of sugar (adjust to taste)
- 1/4 teaspoon of salt
Instructions
- Soak the Soybeans: Rinse the dried soybeans under cold water. Place them in a large bowl and cover with 4 cups of water. Soak for at least 8 hours or overnight.
- Prepare the Pandan Leaves: Rinse fresh pandan leaves and cut them into 2-3 inch pieces. If using frozen leaves, thaw them before use.
- Blend the Soybeans: Drain and rinse the soaked soybeans. In a blender, combine the soybeans with 4 cups of fresh water. Blend on high speed until smooth and creamy (about 2-3 minutes).
- Strain the Mixture: Place a nut milk bag or fine mesh strainer over a large bowl. Pour the blended mixture into the strainer and squeeze out as much liquid as possible. Set aside the pulp (okara) for other uses.
- Blend Pandan with Soy Milk: In a clean blender, add the strained soy milk and chopped pandan leaves. Blend on high speed for another 2-3 minutes until well incorporated.
- Strain Again: Strain the pandan-infused soy milk through the nut milk bag or fine mesh strainer to remove any remaining bits of pandan leaves.
- Sweeten the Soy Milk: In a saucepan, pour the strained pandan soy milk, add sugar and salt. Heat over medium heat, stirring until the sugar dissolves. Adjust sweetness to taste.
- Cool Down: Remove from heat once heated through (not boiling) and allow to cool to room temperature. Refrigerate for a chilled drink.
- Store Properly: Transfer cooled pandan soy milk into clean glass bottles or jars. Seal tightly and store in the refrigerator for 3-5 days. Shake well before serving.
- Enjoy Your Pandan Soy Milk: Serve on its own or use as a base for smoothies, desserts, or coffee.
- Experiment with Flavors: Add vanilla extract, cinnamon, or cocoa powder for a unique twist.
- Pair with Snacks: Enjoy with traditional Asian snacks like mochi or rice cakes.
Notes
- Adjust the sweetness according to your preference.
- The leftover soybean pulp can be used in smoothies or baking.
- Always shake the soy milk before serving as it may separate over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes