Pandan Soy Milk

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.

Course Drinks

Cuisine Asian, Southeast Asian

Prep Time 10

Cook Time 30

Soaking Time 8

Total Time 8 40

Servings

Calories 160kcal

Author Michelle

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