Pandan Infused Soy Milk

15mhhm15
Diamond Post Medal for All Time! 1,298 Posts

Prep Time: Overnight prep soybeans

Cook Time: 45 minutes

Total Time: 45 minutes

Yield: 4 bottles / 2 gallons

Ingredients:

• 3 frozen pandan leaves
• Pinch salt
• 16 oz organic soybeans
• 1 cup sugar
• 2 gal water

Steps:

1. Pour out entire bag of soybeans in a bowl. Add water to 1" above soy beans and let it sit overnight.
2. Next day, separate the skin from the beans and wash clean.

 
3. In a blender, add soybeans and some water then blend until smooth.

 

 
4. Once that batch is finished, pour out and strain.

 
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5. Repeat Step 3 & 4 until you are out of soybeans. Discard the pulp or you can use to make tofu or something else.

 
6. Wash pandas leaves. Then tie to your desired. I used 2 leaves and tied them together for a total of 6 pieces.

 
7. Add pandan leaves and cook soy milk over medium heat until boiled. This process will be about 15 minutes.

 
8. After boiled, turn off heat and add a pinch of salt and your desired sugar amount. 1 cup was enough for my household, but you can alter to your liking. Once cooled down, you can bottle your soy milk and good refrigerated for up to a week.
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Suzie

July 17, 20190 found this helpful

I have two questions. One, how do you remove the soybean skins? Do you they just float in the soaking water after you rub them off?

Two, Ive never heard of Pandan leaves before. What do they taste like or add to soy milk?

Thank you for a very useful recipe.

 

15mhhm15
Diamond Post Medal for All Time! 1,298 Posts

July 25, 20190 found this helpful

The soybean skins will separate.
The pandas leaves add a nice flavor, it is optional. :)

 

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