I guess people will ask why bother to make a drink when you can buy it from the stalls so cheaply. Well, to differentiate the home-made from the stall-sold, I guess the most significant difference is that we can use good quality soya beans to churn out the drink. And as what many people said, organic is good, so here I am using organic soya beans too !
Other than that, you can always control the degree of the sweetness desired and I guess nothing really beats the efforts spend in soaking, grinding, juicing the beans and cooking the drink to its perfection. And Asians do love a bit of the soya bean taste in their drink which I often find that lacking in stall-sold soya bean drink.
The best part of making your own soya bean drink.. it’s absolutely free of preservatives and all chemicals. Well, I am not exactly sure if stall-sold ones does contain any, but on the most absolute side, the home-made one is confirmed not to have any of such.
And there is a surprising fact that I realised from my own soya bean drink too. I only take chilled soya bean drink in all circumstances, but amazingly I noticed that the hot and warm ones that’s just freshly brewed seems to taste much better than the chilled ones though.
Do give this a shot and and let me know which is your preference then !
- 150g organic soya beans
- 1.2L water
- 70g rock sugar (varies according your your preferred sweetness)
- some pandan leaves
- Soak the soya beans in some water and leave it overnight. Drain well.
- You will see some of the outer skin of the soya bean started to fall off the next day. Try to remove away as much of the skin as possible.
- Add the soya beans together with the water in a food processor. This is how it looks like in the beginning.
- Halfway through the blending. You can see the water started to get milky.
- You can stop the machine when all the water has turned milky in colour and the beans are well grinded.
- Pour the soya bean water through a filter to drain away the soya beans.
- Using a muslim cloth, place the soya beans into it and try to squeeze as much of the water as you can through it over a filter.
- Add the soya bean water into a deep pot with some pandan leaves and allow it to cook over a low heat.
- Add in the rock sugar and stir gently.
- Do another round of filtering and skim away the foam on the top of the drink before serve. Served either hot or chilled.