This homemade Pandan Soy Milk features creamy soy milk with the subtly sweet, floral aroma of pandan. It’s a delicious dairy-free beverage with a fragrant addition to soy milk.
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Why you'll love this recipe
Aromatic & fragrant: the pandan leaves add a subtle vanilla-like aroma that beautifully complements soy milk.
Naturally dairy-free & vegan: the plant-based milk is made from soybeans.
Enjoy anytime: enjoy the pandan soy milk warm or hot in the morning, or chilled over ice for a refreshing afternoon drink.
What is pandan?
Pandan (also known as screwpine) is a tropical plant with long, slender green leaves used widely in Southeast Asian cuisine.
The green pandan leaves give off a distinctive sweet vanilla-like aroma, which are used in sweet or savory dishes (such as Hainanese Chicken Rice, or Seri Muka).
Equipment you'll need
- Instant Ace Nova Blender: is what I used to make the soy milk, which also cooks the soybeans simultaneously
Ingredients you'll need
- dried soybeans: soaked overnight
- water
- pandan leaves: fresh or frozen
- pandan extract: optional; adds additional pandan flavor and green color
- rock sugar: or other sweetener; note: Chinese rock sugar is less sweet than granulated sugar
Where to find?
You can find these ingredients at Asian supermarkets.
How to make pandan soy milk
Soak the soybeans:
Place the soy beans in a colander and rinse under running water.
Transfer the beans to a large bowl and cover with enough water. Soak overnight.
Using Instant Ace Nova blender:
In the morning, place the soaked soy beans into a high-powered blender (I used the Instant Ace Nova blender).
Add in rock sugar, cover with 1L of water and add in cut pandan leaves.
Press the SOY MILK function button and let it heat/blend. Stir in pandan extract, if using.
Carefully transfer the hot soy milk into heat-safe glass jars.
Skim off the foam and let cool before storing in the fridge.
Stovetop method:
Blend the soybeans, pandan and water until smooth.
Strain the mixture through a cheesecloth/nut milk bag into a large pot.
Bring the soy milk to a boil, and simmer for about 20 minutes.
Near the end of the cooking time, add in the rock sugar. Stir until dissolved.
Skim off the foam.
Transfer to heat-safe glass jars and let cool before storing in the fridge.
How to serve
Enjoy the pandan soy milk warm or chilled over ice.
Blend it with pandan ice cream to make a pandan milkshake.
Pair with other snacks such as pandan cream cake, pandan mochi waffles, or pandan gula melaka buns.
How to store
Store this Pandan Soy Milk in an airtight container in the fridge for up to 1 week.
I prefer storing it in glass as it will not absorb or transfer any flavors.
As this soy milk doesn't contain preservatives, it should be consumed within 1 week.
Expert tips
Adjust the sweetness to your preference. Add pandan simple syrup for more sweetness and pandan flavor.
Strain the soy milk through muslin or cheesecloth for an extra smooth texture.
Other pandan recipes you may like
Be sure to check out these recipes!
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Pandan Soy Milk
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 100 g dried soybeans soaked overnight
- 1 L (4 C) water for blending
- 2-3 pandan leaves cut into 1" pieces
- 50 g yellow rock sugar or to taste
- a drop pandan extract optional, for color
Instructions
Soak the soybeans:
- Place the soy beans in a colander and rinse under running water.
- Transfer the beans to a large bowl and cover with enough water. Soak overnight.
Using Instant Ace Nova blender:
- In the morning, place the soaked soy beans into a high-powered blender (I used the Instant Ace Nova blender).
- Add in rock sugar, cover with 1L of water and add in cut pandan leaves.
- Press the SOY MILK function button and let it heat/blend. Stir in pandan extract, if using.
- Carefully transfer the hot soy milk into heat-safe glass jars.
- Skim off the foam and let cool before storing in the fridge.
Stovetop method:
- Blend the soybeans, pandan and water until smooth.
- Strain the mixture through a cheesecloth/nut milk bag into a large pot.
- Bring the soy milk to a boil, and simmer for about 20 minutes.
- Near the end of the cooking time, add in the rock sugar and pandan extract (if using). Stir until dissolved.
- Skim off the foam.
- Transfer to heat-safe glass jars and let cool before storing in the fridge.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Healthy World Cuisine
Making your own soy milk from scratch takes this pandan soy drink over the top. Thank you for all the delicious tips. We actually have pandan extract at home - so this needs to happen asap.
Michelle
Thanks Bobbi, it's such a delicious spin on regular soy milk 🙂 Let us know if you try it!
Ben | Havocinthekitchen
I haven't had pandan, but I've just recently seen it in our store. It's vanilla-like aroma sounds intriguing and delightful!
Michelle
Thanks Ben -- you'll have to give pandan a try! 🙂
David @ Spiced
You know, I don't think I've ever tried pandan. It sounds like a mild flavor, but you've got me intrigued now. This looks delicious!
Michelle
You'll have to give it a try if you're able to find pandan extract or pandan leaves, David 🙂