Pandan Soymilk is a fragrant, nutritious beverage made from soybeans and pandan leaves. It’s a staple drink across Southeast Asia that is cherished for its unique flavor and health benefits. Making pandan soymilk at home lets you control the ingredients. You can use high-quality, organic soybeans and fresh pandan leaves to create a beverage far superior to store-bought varieties. Follow this easy guide to make fresh, homemade pandan soymilk that’s nutritious and delicious.
Ingredients For Pandan Soymilk
To make fresh pandan soymilk at home, you will need:
- Soybeans – 1 cup dried soybeans soaked overnight or 2 cups fresh soybeans
- Pandan leaves – 10 to 15 leaves, rinsed and chopped
- Water – 4 cups
- Sugar or sweetener – To taste
Fresh pandan leaves are ideal but frozen leaves can also be used. Opt for organic, non-GMO soybeans if possible for maximum nutrition. Replace sugar with honey, coconut sugar or dates to make a healthier sweetener-free version.
Soybean Options
- Yellow soybeans – mild bean flavor
- Black soybeans – stronger earthy flavor
- Organic soybeans – non-GMO, sustainably grown
Natural Sweetener Substitutes
- Honey
- Coconut sugar
- Dates
- Maple syrup
- Stevia
How To Cook Fresh Pandan Soymilk?
Follow these steps for making smooth, flavorful homemade pandan soymilk:
- Soak the soybeans overnight or for 8 to 12 hours in plenty of water. Discard the water. This helps remove anti-nutrients and makes beans easier to blend.
- Drain and rinse the soaked soybeans well.
- Blend the soaked beans with the water until very smooth and creamy. For best results, use a high-speed blender.
- Filter the soybean puree through a fine mesh strainer, cheesecloth or nut milk bag. Extract as much liquid as possible by pressing and squeezing solids.
- Simmer the strained soymilk with pandan leaves for 15-20 minutes over low heat. Stir occasionally.
- Add sweetener if desired at this point. Remove pandan leaves before serving.
- Cool and store fresh pandan soymilk in the refrigerator for 3-4 days. Shake well before using.
Tips and Tricks Cooking Pandan Soymilk
- Look for vibrant green color and firm texture when selecting fresh pandan leaves. Wilted leaves will make soymilk bitter.
- Coconut sugar, honey and maple syrup add complementary flavors. Stevia works well for sugar-free.
- Leftover pandan soymilk keeps for 3 days refrigerated. Freeze for longer storage up to 3 months.
- Reheat gently on the stovetop or microwave to preserve flavor.
Health Benefits Of Pandan Soymilk
Pandan soymilk offers some excellent health benefits:
- Soybeans provide high-quality vegetarian protein, fiber, B vitamins, iron, zinc, copper, magnesium and isoflavones.
- Pandan leaves have antioxidant and anti-inflammatory properties from plant compounds like beta-carotene, catechins and quercetin.
- The combination can help strengthen immunity, improve digestion, regulate blood sugar levels and benefit heart health.
- With around 130 calories per cup, unsweetened pandan soymilk is low in fat and can aid weight loss as part of a healthy diet.
- Soy is usually well-tolerated. Unlike dairy, pandan soymilk is lactose-free making it safe for those with milk allergies.
Conclusion: Pandan Soymilk
Making fresh pandan soymilk at home is easy and rewarding. Soak soybeans, blend, strain, simmer with pandan leaves and sweeten to taste. Pandan and soy create a nourishing beverage with an aromatic, nutty flavor. Enjoy pandan soymilk hot or chilled in shakes, teas, desserts and Asian cuisine for its many health benefits. With some basic ingredients and simple preparation, you can make this tasty Asian plant-based milk beverage in your own kitchen.
How To Make Pandan Mango Sticky Rice
Ingredients
- • 1 cup dried soybeans
- • 8 cups water (for soaking)
- • 5 cups water (for blending)
- • 5-7 fresh pandan leaves
- • 1/2 cup sweetener (sugar, brown sugar, or maple syrup) - adjust to taste
- • Pinch of salt (optional)
Instructions
- Soak the soybeans: Rinse the dried soybeans thoroughly. Place them in a large bowl or pot and cover them with 8 cups of water. Soak for at least 8 hours, or preferably overnight, at room temperature.
- Drain and rinse: After soaking, drain the soybeans and discard the soaking water. Rinse the soybeans again under clean water.
- Blend with water and pandan: In a blender, combine the soaked soybeans, 5 cups of water, and the pandan leaves. Blend for 2-3 minutes, until the mixture is smooth and creamy.
- Strain the milk: Line a large strainer with cheesecloth or a thin kitchen towel. Pour the blended mixture through the strainer to separate the pulp from the soymilk. Press gently on the pulp with the back of a spoon to extract as much liquid as possible. Discard the pulp.
- Heat and sweeten: In a saucepan, heat the strained soymilk over medium heat. Do not let it boil. Add your chosen sweetener (sugar, brown sugar, or maple syrup) and a pinch of salt (optional) to taste. Stir until the sweetener dissolves.
- Serve and enjoy: Remove the saucepan from heat. You can serve your fresh pandan soymilk hot or cold. If serving cold, chill it in the refrigerator for at least 30 minutes.
Nutrition Facts
How To Make Pandan Mango Sticky Rice
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 130 | |
| % Daily Value* | ||
| Total Fat 5 | 7.7% | |
| Saturated Fat 1 | 5% | |
| Trans Fat 0 | ||
| Cholesterol 2mg | 0.7% | |
| Sodium 15mg | 0.6% | |
| Total Carbohydrate 15 | 5% | |
| Dietary Fiber 2 | 8% | |
| Sugars 3 | ||
| Protein 8 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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