How to Make Homemade Unsweetened Soy Milk (Traditional & Healthy Version)
Homemade Unsweetened Soy Milk, or 'Susu Kacang Soya', is a beloved beverage found at Malaysian pasar malam (night markets), kopitiam, and family homes. This creamy, plant-based drink is crafted by blending soaked soybeans with water, then simmering with aromatic daun pandan for a signature Malaysian fragrance. Unlike commercial versions, this recipe is completely unsweetened, making it ideal for health-conscious individuals and those watching their calorie intake. Soy milk has deep roots in Malaysian multicultural cuisine, enjoyed by Malays, Chinese, and Indian communities alike. Its popularity stems from its versatility—enjoyed warm or cold, as a breakfast drink or light refreshment, and even as a dairy alternative in local desserts. The addition of pandan leaves infuses a gentle aroma that is uniquely Malaysian, making this beverage a comforting and authentic choice for any time of day. Homemade Unsweetened Soy Milk is not just delicious but also a showcase of local ingredients and traditions, perfect for anyone seeking a wholesome, nutritious, and authentically Malaysian beverage.
Bahan
Arahan langkah demi langkah
Langkah 1 · Rinse soybeans thoroughly under running water
Rinse soybeans thoroughly under running water. Soak kacang soya in 3 cups of water overnight or for at least 8 hours until beans are plump.
Langkah 2 · Drain soaked soybeans
Drain soaked soybeans. Remove any loose skins by rubbing beans gently and rinsing again.
Langkah 3 · Blend soybeans with 2 cups of fresh water in a blender until very s...
Blend soybeans with 2 cups of fresh water in a blender until very smooth and creamy.
Langkah 4 · Strain the blended mixture through a muslin cloth or fine sieve int...
Strain the blended mixture through a muslin cloth or fine sieve into a pot, squeezing out as much liquid as possible. Discard or save the pulp (okara) for other recipes.
Langkah 5 · Add remaining 3 cups of water
Add remaining 3 cups of water, pandan leaves, and a pinch of salt to the soy milk in the pot.
Langkah 6 · Bring to a gentle boil over medium heat
Bring to a gentle boil over medium heat, stirring frequently to prevent sticking. Simmer for 15 minutes. Remove pandan leaves and ginger slice (if used).
Langkah 7 · Cool slightly
Cool slightly, then transfer to a jug. Serve warm or chilled. Add natural sweetener or vanilla extract if desired.
Mengapa resipi ini sihat
This recipe uses no refined sugar or additives, resulting in a wholesome drink that supports weight management and balanced blood sugar. High-quality Malaysian soybeans are packed with plant protein, while the absence of dairy makes it ideal for those with lactose intolerance or seeking vegan options. The use of local pandan leaves adds flavor without calories or artificial flavoring. Suitable for diabetics, vegans, and those seeking natural, nutrient-rich hydration.
Nota tentang tradisi
Susu Kacang Soya is a favorite in Malaysia’s multicultural food landscape, commonly enjoyed during breakfast alongside kuih-muih or roti. Often sold at roadside stalls and night markets, it’s especially popular in urban centers and among the Chinese community. Traditionally, soy milk is also consumed during festive occasions as a cooling drink to counter Malaysia’s tropical heat. Its rootedness in local cuisine and the use of pandan highlight Malaysia’s love for aromatic, plant-based beverages.