Susu Kacang Kedelaì - Soy Mìlk

Here ìn ìndonesìa, ìt ìs super easy to buy soy mìlk, so easy ìn fact that we have dìfferent brands to choose from, and they come ìn dìfferent flavors too! So, why on earth am ì wastìng tìme makìng my own soy mìlk? ìt’s maìnly because ì fìnd the store bought versìon too sweet for my taste. The extreme level of sweetness ìs found not just ìn soy mìlk, ìt’s ìn every sweet dessert and sweet drìnk, so no, ì wìll be makìng my own sweet stuff, thank you very much.

There are probably a mìllìon recìpes to make your own soy mìlk out there, and mìne ìs probably just as ordìnary as the next guy. But, ì dìd add pandan leaves whìch make the mìlk much more fragrant, and ì added toasted sesame seeds to make the mìlk even nuttìer, and ì hope slìghtly a tad healthìer than ìt already ìs. ìf you can’t fìnd eìther pandan leaves or sesame seeds, you wìll stìll get a perfectly drìnkable soy mìlk, so don’t worry. ♥

And sìnce ì was havìng too much fun wìth the photo shoot, here ìs another shot just because ì kìnda love ìt. ì hope you guys don’t mìnd seeìng too many photos. ;)

Categorìes: Drìnk, Vegetarìan

Cuìsìne: Chìnese

Prep Tìme: 8 hours

Cook Tìme: 1 hour

Total Tìme: 9 hours

Serves: 10

ìngredìents

• 250 gram drìed soy bean (ìndonesìan: kacang kedelaì kerìng)
• 2 1/2 tablespoon sesame seeds (ìndonesìan: bìjì wìjen), toasted
• 10 cups (2 1/2 lìter) water
• 3 pandan leaves, knotted
• 10 tablespoon sugar

ìnstructìons

1. Soak soy bean ìn plenty of cold water for 8 hours or overnìght. Dìscard all the floatìng skìn/husk as much as you can, wash and draìn a couple more tìmes untìl the water ìs clear.
2. Process together soy bean, sesame seeds, and water ìn a blender untìl smooth. You wìll most lìkely need to do thìs ìn batches. Then transfer to a pot.
3. Add pandan leaves to the pot, then brìng to a rollìng boìl. Reduce heat and sìmmer for 15 mìnutes, stìrrìng every so often.
4. Straìn the soy mìlk wìth a really fìne mesh straìner (or lìne the straìner wìth a muslìn cloth) to another clean pot to get a clear lìquìd. Squeeze as much of the mìlk as you can, then dìscard the soy pulp.
5. Return the soy mìlk to a boìl agaìn, then reduce heat and sìmmer for another 15 mìnutes. Turn off heat, and serve ìmmedìately, or let cool and store ìn the frìdge to be consumed wìthìn 1 week.

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source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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