Home-made Soyabean Drink

It is a hot and sunny day in Malaysia now. The high temperature is more than tolerable and definitely we need some kind of drink to quench thirst and cool our body heat. Nothing is better than homemade soya bean milk, a great substitute for tea and coffee or even milk. The procedure seems to be tedious and chaotic but trust me the end result is worth of all the effort you had exerted. The drink could be chilled or served hot. It is best consumable within 3 days. Using the prepared soya bean drink, we can also make jelly or something very similar to panna cotta, a type of Italian dessert made out of dairy milk or cream. While the soaked soya beans of 5 hours can also be steamed made into Indian style pattani sundal.   

             “Sending this entry to Ahlan Ramadan –The Healthy Way” 

 

Ingredients for making soya bean milk :

Dry white Soya bean : 1 1/2 cups

Filtered water : 8 cups

Screw pine or pandan leaves : 4 tied into a knot (optional)

Strainer

Muslin or cheese cloth

Ingredients for making brown sugar syrup:

Gula Melaka / palm sugar : 1 block or brown sugar : 1 cup

Water : 1/2 cup

Method :

1. First, soak the soya beans in sufficient water for 5 hours. After 5 hours, it will double in size. Remove the excess water and wash again.

2. Grind the soaked and washed soya bean in a liquidizer in three batches by adding 2 cups of filtered water for each batch during the grinding process. Grind them into smooth consistency.

  


3. Now, filter the ground soya bean paste and its water through a strainer twice until you get smooth milky liquid without any husk.

4. Gather filtered milky liquid in a deep and heavy bottom pan. 

5. The leftover soya bean husk from the filtration process should now be ground with another 2 cups of water for one last time and filter it twice. 

6. Add to the previously mentioned pan. Now for the third filtration use muslin cloth or cheese cloth wrapped on the strainer to filter again. Discard the husk.

7. You may also add screw pine or pandan leaves for nice flavor. I have added total of 8 cups of filtered water but you may also add up to 10 cups. It depends whether you like it thick and creamy or slightly watery.

8. Cook the third time filtered soya milk liquid for 20 minutes on medium flame. 

9. Remove the pandan leaves, and let the unsweetened soya milk chill outside before transferring it into fridge. It is only consumable within 3 days.

10. To make brown sugar syrup, you need to dilute brown sugar in water and stir under medium flame. Once it had turned into semi thick syrup. Switch off the stove and let it cool.

Gula Melaka or palm sugar

11. Mix 1 glass of unsweetened soya milk with 1 tbsp to 1 1/2 tbsp brown sugar syrup and serve hot or chilled. Only add sugar whenever needed to the unsweetened milk.