How to Make Unsweetened Soy Milk (Traditional & Healthy Version)
Unsweetened Soy Milk, known locally as 'Susu Soya Tanpa Gula', is a staple beverage in Malaysian cuisine, especially among health-conscious communities and vegetarians. This refreshing drink has roots in Malaysia’s multicultural food landscape, enjoyed by Malays, Chinese, and Indians alike. Traditionally prepared fresh at home or sold at pasar malam (night markets), Malaysian soy milk stands out for its use of aromatic pandan leaves (daun pandan), giving it a unique local flavor. The taste of unsweetened soy milk is clean, creamy, and subtly nutty, making it an ideal canvas for both sweet and savory adaptations. Unlike commercial versions laden with sugar and additives, this recipe focuses on wholesome ingredients, pure soybeans, and natural infusions. It’s a great choice for those tracking calories, seeking plant-based protein, or simply wanting a nourishing beverage that fits into vegetarian, vegan, and diabetic-friendly diets. With no added sugar, it’s gentle on blood sugar levels and perfect for daily consumption. In Malaysia, soy milk is commonly served chilled or warm, often accompanying breakfast, light lunches, or as a cooling drink during hot afternoons. Its popularity is a testament to Malaysia’s vibrant culinary traditions and the growing awareness of healthy eating.
Bahan
Arahan langkah demi langkah
Langkah 1 · Rinse dried soybeans thoroughly under running water
Rinse dried soybeans thoroughly under running water. Soak them in a bowl with 3 cups of water overnight or at least 8 hours until swollen and soft.
Langkah 2 · Drain and rinse soaked soybeans
Drain and rinse soaked soybeans. Remove as much skin as possible for a smoother milk.
Langkah 3 · Blend soybeans with 3 cups of fresh water until very smooth
Blend soybeans with 3 cups of fresh water until very smooth. If needed, blend in batches.
Langkah 4 · Strain the blended mixture through muslin cloth into a pot
Strain the blended mixture through muslin cloth into a pot, squeezing out as much liquid as possible. Discard or repurpose the leftover okara (soy pulp).
Langkah 5 · Add the pandan leaf and optional lemongrass stalk to the pot
Add the pandan leaf and optional lemongrass stalk to the pot. Bring the soy milk to a gentle boil over medium heat, stirring continuously to prevent sticking.
Langkah 6 · Reduce heat and simmer for another 5 minutes
Reduce heat and simmer for another 5 minutes. Remove pandan and lemongrass. Add salt and optional vanilla extract. Taste and adjust with natural sweetener if desired.
Langkah 7 · Let the soy milk cool
Let the soy milk cool. Serve warm or pour over ice cubes for a chilled Malaysian-style beverage.
Mengapa resipi ini sihat
This recipe uses whole soybeans and local aromatics with no added sugar, making it ideal for weight management, diabetes prevention, and heart health. The high protein content helps satiety and muscle maintenance. Using natural infusions like pandan and lemongrass boosts flavor without extra calories, ensuring a clean, wholesome drink. It’s free from dairy and gluten, making it accessible for most dietary needs.
Nota tentang tradisi
In Malaysia, soy milk is widely consumed across all ethnic groups, particularly during breakfast at hawker stalls or as a cooling drink at local markets. The addition of pandan (daun pandan) is uniquely Malaysian, reflecting the region’s love for fragrant herbs. Soy milk is not tied to any specific festival but is a daily staple, especially in urban areas like Kuala Lumpur and Penang, where healthy eating trends are prominent.