I always enjoy homemade soya bean drink, armed with a handheld blender .... a tasty soya ean drink within 30 mins
Using organic soya beans, i find them to be exceptionally sweeter and more fragrant than conventional ones (pardon me, this is just my personal opinion)
To make soya bean milk,
1. simply soak soya beans (250g) overnight then pour away the soaking water (i read in some chinese magazine somewhere that say that the water can lead to increase uric acid).
2, Blend the beans with 1.5-2litres of water. Then filter the water twice
3. Boil the water with a bundle of washed pandan leaves then add sugar when it boils. Remember to keep stirring
I made some soya bean curd after finding online that agar agar can be a natural replacement in making soya bean curd.
The recipe can be found at Auntie Peony's blog
Ingredients :
500 gm Soya Bean ( Soak for 5 -6 hours )
2875 ml Water
125 ml Evaporated milk
1 tbsp Agar-agar power
2 tbsp Sugar
3 - 4 pieces Pandan leaves
Method :
1. Liquidize the soya bean with 2000mls of water and sieve twice with "cotton bag ". Top up with water to get 2875 ml of soya milk.
2. Dissolve the agar agar power with 500 ml of soya milk.
3. Pour in to the remaining soya milk, sugar and mix well.
4. Bring liquid to a boil with pandan leaves (stir constantly). Continue to simmer for another 10 mins over low heat.
5. Add in the evaporated milk, stir well (DO NOT BOIL) remove and leave to cool slightly for 5 mins.
6. Scoop out the bubbles and the bean curd skin.
7. Pour into container and leave to set.
8. After 10 mins scoop out the bean curd skin in order to get a smooth surface.
9. When cool cover and chilled in the fridge till set.
10. Serve with sugar syrup or gula melaka syrup. Can be kept in the fridge for 3 to 4 days.
For sugar syrup recipes, you can use the following :
Sugar Syrup
300 gm castor sugar
360 gm water
3 - 4 pcs pandan leaves
Mix all ingredients and bring to a boil, lower heat and continue to simmer for another 5 mins.
The smashed beans after filtering are called okara. I found online that okara is a highly nutritious ingredient that should be use instead of discard away after making soya bean milk. My chinese doctor says that okara is a good source of fibre too. I cooked the okara in oven at 180 deg for about 10 mins (till sl brown) and store till i am ready to use
So the search onlin found this lovely recipe of Banana okara bread