RCI-VG.004.1389.001
Sweet Soybean Milk
Soy beans play an important role in Asian cooking. The beans themselves are used, as well as flour made from dried beans, tofu made from soybean curd and soy sauce made from fermented beans.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultybeginner
Method
1
Rinse the soybeans thoroughly under cold water and place them in a large bowl, then cover with water and soak for at least 8 hours or overnight.
2
Drain the soaked soybeans and rinse again under cold water.
3
Bring a large pot of water to a boil and add the drained soybeans, then boil for 10-15 minutes to blanch them.
12 minutes
4
Drain the blanched soybeans and set aside, then discard the cooking water.
5
Fill a blender or food processor halfway with the blanched soybeans and add 2 cups of fresh water, then blend on high speed until the mixture becomes a smooth, milk-like consistency.
6
Pour the blended mixture through a fine-mesh strainer or cheesecloth into a clean pot, pressing gently to extract as much liquid as possible and collecting the soybean milk.
7
Heat the soybean milk over medium heat, stirring occasionally to prevent a skin from forming on the surface.
15 minutes
8
Stir in the sugar until it is completely dissolved, then continue heating until small bubbles form around the edges of the pot.
5 minutes
9
Remove from heat and let the sweetened soybean milk cool to room temperature, then refrigerate until ready to serve.
10
Divide the sweet soybean milk evenly among four glasses and serve chilled or at room temperature.