Having a white appearance similar to milk, Soy Milk is a drink loved by both old and young. Due to how prominent this drink is in Malaysia, you can get this drink from almost any restaurant, supermarket, and hawkers. Even then, we all know that the best Soy Milk comes from those sold by our local soy milk street vendor, whose truck boasts declare that they sell the best homemade Soy Milk.
Characterised by its creamy, smooth texture, and distinct beany taste, Soy Milk is also widely used in desserts as well as in cooking as an alternative to cow’s milk. For those who are lactose intolerant, it wouldn’t be an understatement to say that Soy Milk is their Lord and saviour. This drink is also popular among health-conscious individuals as it has a high nutritional value—having as much protein as cow’s milk, very little saturated fat, and more.
Origin of Soy milk
Originating from North-eastern China, where it was first popularised during the Qing Dynasty, Soy Milk has become a global drink that is loved by people from Asia, Europe and North America. In China, there are two types of Soy Milk—“Dou Jiang” and “Dou Nai”. The first refers to the more traditional beany beverage produced as a by-product of tofu production; in contrast, the latter refers to the store-bought products designed to imitate the flavour and consistency of dairy milk.
In Malaysia, some well-accustomed ways of consuming Soy Milk would, of course, be in the form of desserts and beverages. Some famous deserts being Tau Fu Fa and Soy Milk Ice cream. Being a versatile drink, Soy Milk allows for much exploration. Even then, if you’re not sure how you want to have your Soy Milk, you can never go wrong with adding some black sugar and Cincau to make Soya Bean Cincau.
Soy Milk Recipe
Making Soy Milk is honestly an easy task. It would be convenient if you own a Soy Milk maker, but even if you don’t, it’s alright. All you need is some soybeans, sugar, and water, and you’re good to go!
Difficulty: Easy
Details
8 cups
15 minutes
45 minutes
33 kcal per serving
Print
Ingredients
1 ½ pound (680 grams) of organic and non-GMO soybeans
15 cups of water
Sugar (to taste)
Directions
- Start by preparing the soybeans. With water, rinse the soybeans and soak them overnight
- On the next day, retrieve the soybeans, and discard the water. Then, rise the soybeans a few times while removing the soybean skins. Drain and set aside.
- With a blender, blend the soybeans in five batches, and add 3 cups of water to each batch. Make sure that it blends well.
- Next, transfer the blended mixture into a stockpot and bring the mixture to boil on medium heat (tip: To avoid burning, make sure to stir occasionally). As soon as the mixture boils, lower the heat to low, and let it simmer for about 10 to 15 minutes until it has reached your preferred consistency.
- Next, transfer the blended mixture into a stockpot and bring the mixture to boil on medium heat (tip: To avoid burning, make sure to stir occasionally). As soon as the mixture boils, lower the heat to low, and let it simmer for about 10 to 15 minutes until it has reached your preferred consistency.
- Finally, add some sugar to taste, and your Soy Milk is ready to be served!
Ways to Enjoy Soy Milk
There are various ways to use and enjoy Soy Milk. Of course, if you like it plain, you could drink it on its own. If you have some leftover You Tiaos, you could plop them into your Soy Milk too. Besides that, if you’re looking for a more unconventional way to consume Soy Milk, you could add some pumpkins or banana and blend to make a more filling drink.
Explore other popular Malaysian delights with Lokataste Recipe and more!
