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Soya Milk
Minuman • Malaysia
How to Make Soya Milk (Traditional & Healthy Version)
Soya Milk, locally known as 'Susu Soya', is a beloved beverage in Malaysia, enjoyed by all communities across the country. Originating as an affordable and nutritious drink, Soya Milk is a staple at pasar malam (night markets), kopitiams, and even festive gatherings. Its creamy texture and subtle sweetness, often enhanced with local pandan leaves, make it a refreshing choice to combat the Malaysian heat. Malaysia’s multicultural food landscape has embraced Soya Milk, infusing it with unique local flavors such as pandan and gula Melaka (palm sugar). This beverage is particularly cherished during breakfast and as a cooling afternoon treat. Making your own Soya Milk at home allows you to control the sweetness and quality of ingredients, resulting in a wholesome, preservative-free drink packed with plant-based goodness. Whether enjoyed plain or with a touch of fragrant pandan, homemade Soya Milk is a delicious, healthy addition to your diet and a testament to Malaysia’s vibrant culinary heritage.
Bahan-bahan(untuk 1 tall glass (about 300ml) per serving)
- 1 cup Dried soybeans (Kacang soya)
- 4 cups Water (filtered)
- 2 leaves Pandan leaves (tied into a knot, daun pandan)
- 2 tablespoons Rock sugar (gula batu, or to taste) - pilihan
- 1 tablespoon Gula Melaka (palm sugar) (optional, for deeper flavor) - pilihan
- a pinch Salt (to balance flavor) - pilihan
- 1/4 teaspoon Vanilla essence (optional, for aroma) - pilihan
- as needed Ice cubes (for serving chilled) - pilihan
Arahan
- 1
Rinse dried soybeans thoroughly, then soak them in water overnight (8-10 hours) until they are plump and soft.
5 minutes
Soaking reduces cooking time and improves digestibility.
- 2
Drain soaked soybeans and remove any loose skins for a smoother texture.
5 minutes
Removing skins helps avoid a gritty texture in your soya milk.
- 3
Blend soybeans with 4 cups of filtered water until smooth and creamy.
5 minutes
Blend in batches if necessary for even consistency.
- 4
Strain the blended mixture through a muslin cloth or fine sieve into a large pot, squeezing out as much liquid as possible. Discard the soybean pulp or save for another recipe (okara).
5 minutes
Squeeze well to extract maximum soya milk.
Kenapa hidangan ini sihat
This recipe is a healthy choice as it uses natural ingredients, allows for minimal or no added sugar, and is free from preservatives commonly found in store-bought soya milk. The inclusion of pandan adds antioxidants and a delightful aroma without extra calories. By adjusting sweetness and choosing quality soybeans, you control your nutritional intake, making it suitable for weight management and general wellness.
Soya Milk is an excellent source of plant-based protein, making it ideal for vegetarians and those seeking dairy alternatives. It is rich in essential amino acids, calcium, and iron, contributing to bone health and energy levels. Soya beans also provide dietary fiber, B vitamins, and isoflavones which have antioxidant properties. With low saturated fat and no cholesterol, homemade Soya Milk is heart-healthy and easy to digest, particularly when unsweetened.
Petua
- 💡Use fresh pandan leaves for best aroma.
- 💡Strain the milk twice for extra smoothness.
- 💡Adjust sweetness after cooking to suit your preference.
Penyimpanan & hidangan
Store homemade Soya Milk in the refrigerator in a sealed container for up to 3 days. Shake well before serving, as natural separation may occur. Do not leave at room temperature for extended periods.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
