Beijing Soymilk
A classic Beijing-style soy milk, rich and smooth with fragrant bean aroma. Perfect with fried dough sticks for a nutritious traditional breakfast.
Ingredients
4 items- Dried soybeans 100g
- Water 800ml
- Granulated sugar 2 tbsp
- Salt 1/4 tsp
Nutrition
Steps （5 steps）
Pick over dried soybeans, rinse under cold water. Place in a bowl and add enough water (about 500ml) to cover. Soak for 8-12 hours or overnight until fully rehydrated, doubled in size, smooth and plump.
Drain the soaked beans and transfer to a blender. Add 800ml fresh water and blend on high for 2-3 minutes until smooth, thick and milky white.
Pour the blended mixture through a fine sieve or cheesecloth into a large bowl. Press on the pulp to extract all liquid. Discard the okara (pulp). You should have about 600-700ml raw soy milk.
Pour the raw soy milk into a pot. Heat over medium heat, stirring constantly to prevent scorching. When it starts to bubble, reduce heat to low and cook for another 5-8 minutes until fully boiling, with plenty of foam and the raw bean smell disappears.
Remove from heat, stir in sugar or salt to taste. Serve hot in bowls, or refrigerate for a refreshing cold drink.
Tips
Always boil the soy milk thoroughly; raw soy milk contains harmful substances that can cause food poisoning. Watch the pot as it can boil over easily, and stir occasionally. The leftover okara can be mixed with flour and eggs to make savory patties, avoiding waste.
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