Desserts Recipes - Sweet Soy Milk with Pandanus Recipe

Ingredients

• 225g/8oz/1 1/4 cups soy beans, soaked overnight and drained

• 1.5 liters/2 1/2 pints/6 cups water

• 2 pandanus (screwpine) leaves, slightly bruised

• 15ml/2 tbsp sugar

Makes 12 liters/5 cups

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Method:

1. Put a third of the soy beans into a blender with a third of the water. Blend until thick and smooth. Pour the puree into a bowl and repeat with the rest of the beans.

2. Strain the puree through a fine sieve (strainer) set over a bowl to extract the milk. Discard the solids remaining in the sieve. Line the sieve with a piece of muslin (cheesecloth), then strain the milk again.

3. Pour the milk into a pan and bring it to the boil. Stir in the pandanus leaves with the sugar, until it has dissolved.

4. Return the milk to the boil, reduce the heat and simmer for 10 minutes.

5. Remove the pandanus leaves, then ladle the hot milk into cups and serve, You can also leave it to cool, then pour it into a tall jug (pitcher) and chill in the refrigerator.

In the streets and markets of many Asian cities, freshly made soy milk is sold daily. Often infused with pandanus leaves, or ginger, and served hot or chilled, it is a sweet and nourishing drink, enjoyed by children and adults. If you can't find pandanus leaves, which are available in some Asian markets, substitute them with a vanilla pod.

Variation: To make ginger-favored soy milk, stir in 25g/1oz grated fresh root ginger with the sugar: Bring the liquid to the boil and simmer for 10 minutes, then turn off the heat and leave to infuse for 20 minutes more.