Take your classic soy milk to the next level, with this Pandan-imbibed version. Makes for an interesting twist to your breakfast cereal or as a chilled mid-afternoon pick-me-up drink.
Lovers of plant milk can get creative with this version of soy milk, and making your own is easy, inexpensive and much more delicious than the store bought alternative. A fantastic vegan, high-protein, lactose-free and dairy-free milk that doesn't cost much to make, and you don't need to be a competent cook in the kitchen either as it's simple to do.
Plus there's something pretty special about enjoying a glass of warm freshly-made soy milk as soon as you've made it.
See our step-by-step video on how to make soy milk here.
10 fresh Pandan leaves, cut into small pieces
300g soy bean, soaked overnight
Rinse and strain the soaked soy beans in a colander.
Put half of the soy beans and ½ litre of water into the blender. Blend for roughly 20 secs.
Place a large sieve on top of the mixing bowl and then place the cheesecloth on top of the sieve.
Pour out the soy mixture and strain. Continue to blend the remaining soy milk. Strain this mixture.
Add the cut pandan leaves into blender, with the remaining 1 litre of water. Blend for 20 secs.
Gather and twist the cheesecloth edges together at the top tightly and squeeze out all the liquid. Discard the clumpy soy bean.
Pour the strained soy milk into a pot. Bring the soy milk to a boil on high heat. Then turn to medium heat and simmer for five minutes. Skim the scum. Stir constantly. Add any preference sweetener. Serve warm or cold.
Store in the fridge for up to 5 days.