But then and again,that's me who never stop doing things.
Earlier on I had seen packets of soybeans from the supermarket,decided to buy home and make fresh soya bean milk with the black beans that I still had at home in my kitchen shelf. To my dismay,the black bean at home weren't left that much,so I just use how much is left.
I soaked the beans for 7 hours before making.It took me the entire afternoon to make fresh soya black beans milk and enjoy drinking it in the evening.
Ingredients:
300g Soya bean
120g Black bean
171/4 cups water(about 4 liters+)
250g of sugar
15 pcs pandan/screwpine leaves for fragrant(tied into knots(3pcsx5)
Wash the beans in a basin.Soak the beans overnight.I soak it in the early morning and come back in the afternoon to make.By then the beans have already soften.Discard the water away and clean 3 or 4 times.Rub the skin away with fingers.
Blend the beans by 3 times in a blender with some of the water taken from the 171/4 cups.
Each time enough water to cover the beans.
Strain through a muslim cloth in a rice cooker with the steamer tray on top.Transfer to a tall clean stock pot.At this point I used the net to strain one more time through to the stock pot to prevent any residue left.
Do the same for the rest of the beans.(blending,straining and transferring to the stock pot and straining one more time through a net).
It is now ready to bring the soy black bean mixture to a boil.Add the rest of the water in.
Throw in the knotted pandan leaves.
Boil using high heat at first,and when it start to boil,lower to medium heat and always stir the mixture.Boil for about 35 minutes.Add sugar and boil for another 10 minutes.
Turn off the heat.
Drink it hot or cold as you preferred.I like both hot and cold.
Note:Another method is to boil the blended beans first then strain it later on and when straining is already done,put sugar into it and boil a few more minutes to let the sugar
dissolves completely.
