It’s the start to a new year – a new decade. 2020. Twenty twenty – a double that comes only once in a lifetime.
I am hoping to start this year simple with a recipe of soya bean milk. It is simple yet difficult – an oxymoron but true. You will have to first have enough patience to remove all the soya bean skins before you get down to the actual grinding and cooking. It’s tedious, but the result of all these efforts was a really delicious, amazing cup of soya milk – the best I’ve ever tasted. It’s really worth all the effort. There’s no trace of bitterness that some commercial soya milk has; the sweetness, fragrance and thickness of the soya milk is unbeatable. I loved the taste – and that’s from somebody like myself who isn’t big fan of soya milk.
Give this a try, I’m sure it will amaze you as much as it did me. Yum yum!
- Soya beans: 150g
- Water (for blending): 1.2 litres
- Rock sugar: 70g
- Pandan leaves: 3 leaves, knotted
- Soak soya beans overnight in water. Drain.
- Pour in fresh water. Remove skins from beans as thoroughly as you can.
- Blend beans with water till well-grounded.
- Pour into a muslin cloth bag to filter and squeeze out the milk from the beans.
- Pour milk into pressure cooker. Add in rock sugar and pandan leaves.
- Cook milk in pressure cooker using soup mode, KPT for 30min.
- Strain into jug. Serve hot or cold.
- I used the pressure cooker instead of a pot which cuts down the cooking time by at least an hour.
1 jug (about 6 – 8 persons)