Home-made Soya Bean Drink 自制豆浆/豆花水

Soya Bean Drink_3

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 !

Soya Bean Drink_1

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. 

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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.

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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 !

Soya Bean Drink_2

Home-made Soya Bean Drink 自制豆浆/豆花水
 
Prep time
Cook time
Total time
 
Recipe type: Drinks
Cuisine: Chinese
Serves: 2
Ingredients
  • 150g organic soya beans
  • 1.2L water
  • 70g rock sugar (varies according your your preferred sweetness)
  • some pandan leaves
Instructions
  1. Soak the soya beans in some water and leave it overnight. Drain well.
  2. 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.
  3. Add the soya beans together with the water in a food processor. This is how it looks like in the beginning.
  4. Halfway through the blending. You can see the water started to get milky.
  5. You can stop the machine when all the water has turned milky in colour and the beans are well grinded.
  6. Pour the soya bean water through a filter to drain away the soya beans.
  7. 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.
  8. Add the soya bean water into a deep pot with some pandan leaves and allow it to cook over a low heat.
  9. Add in the rock sugar and stir gently.
  10. Do another round of filtering and skim away the foam on the top of the drink before serve. Served either hot or chilled.

 

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