I used to watch my mum do this drink manually. I reckon every mother knows how to do this. It is really simple and nothing scientific about it. Some people boil the milk before filtering, some after. I choose to boil before. I think either way, it is fine, except that you’ll have to cool the milk down before you can sieve it if you choose to sieve after.
If you are making the tau sar piah with the residue, then perhaps boiling with the residue makes things a little easier to handle as you will not need to fry the residue so much for the biscuit.
After grinding, sieve with a coffee sock
This is the residue when you have gotten the milk
Boil the sieved milk with pandan leaves
As the soya bean milk cools, a layer of bean curd skin will form. This thing is so delicious. Just fish it out and cook it or eat it as it is.
Soya Bean Milk
Ingredients
- 330 g Soya Beans presoaked weight
- Pandan leaves
- Sugar
- Water
Instructions
- Soak the soya beans for 6 hours in cold water.
- Place the soaked beans and water into a blender (I use the ninja). The ratio of soaked beans to water is 1:2 in volume. E.g. 1 cup of beans, 2 cups of water.
- Grind to as fine as possible.
- Sieve using a coffee sock.
- Boil the milk with the pandan leaves.
- When boiled, remove pandan leaves and leave to cool.
