Sweet Soybean Milk

Sweet Soybean Milk Recipe - Vegetarian Taiwanese Cuisine

Region / culture: Taiwan | Servings: 4 |

Vegetarian diet

Introduction

Sweet Soybean Milk is a delicious and nutritious beverage that is popular in many Asian countries. Made from soybeans and sugar, this drink is a great alternative to traditional cow's milk for those who are lactose intolerant or looking for a dairy-free option.

History

Soybean milk has been consumed in China for centuries, with records dating back to the Han Dynasty (206 BC – 220 AD). Originally, soybean milk was made by soaking and grinding soybeans, then boiling the mixture to create a creamy liquid. Over time, variations of soybean milk have been developed, including sweetened versions like Sweet Soybean Milk.

Ingredients

1 lb (454 g) of soybeans
2 cups of sugar

How to prepare

Place the soybeans in a large pot and add water. The water should be three times the volume of the soybeans in the pot. (If the soybeans reach 2 inches above the bottom of the pot, add an additional 6 inches of water.) Let the beans soak for 12 hours.
Drain the beans and discard the soaking water. Add 7 cups of fresh water to the beans. Blend the beans and water in an electric blender in several batches until they are finely ground.
Place the ground beans and an additional 8 cups of water in a large cheesecloth bag. Squeeze out the liquid into a large saucepan, discarding the bean sediment left in the bag.
Heat the soybean liquid over medium heat. Once it begins to boil, reduce the heat to low and cook for 10 minutes. This will help remove the strong taste of the beans. Add 2 cups of sugar to the milk and serve warm.

Variations

For a different flavor, you can add vanilla extract or cinnamon to the Sweet Soybean Milk.

Cooking Tips & Tricks

Be sure to soak the soybeans for at least 12 hours to ensure they are soft enough to blend.

- Use a cheesecloth bag to strain the soybean liquid and remove any sediment for a smooth texture.

- Adjust the amount of sugar to your taste preference – you can add more or less depending on how sweet you like your soybean milk.

Serving Suggestions

Sweet Soybean Milk can be enjoyed warm or cold, and is delicious served with breakfast or as a midday snack.

Cooking Techniques

The key to making Sweet Soybean Milk is to blend the soybeans until they are finely ground and to cook the mixture over low heat to remove the strong taste of the beans.

Ingredient Substitutions

You can use brown sugar or honey as a substitute for white sugar in this recipe.

Make Ahead Tips

Sweet Soybean Milk can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Sweet Soybean Milk in a glass with a sprinkle of cinnamon on top for a beautiful presentation.

Pairing Recommendations

Sweet Soybean Milk pairs well with savory dishes like dumplings or noodles.

Storage and Reheating Instructions

Store any leftover Sweet Soybean Milk in an airtight container in the refrigerator. To reheat, simply heat in a saucepan over low heat until warm.

Nutrition Information

Calories per serving

Each serving of Sweet Soybean Milk contains approximately 250 calories.

Carbohydrates

Each serving of Sweet Soybean Milk contains approximately 40 grams of carbohydrates.

Fats

Each serving of Sweet Soybean Milk contains approximately 5 grams of fats.

Proteins

Each serving of Sweet Soybean Milk contains approximately 10 grams of proteins.

Vitamins and minerals

Sweet Soybean Milk is a good source of calcium, iron, and vitamin C.

Alergens

Sweet Soybean Milk contains soybeans and is not suitable for those with soy allergies.

Summary

Sweet Soybean Milk is a nutritious beverage that is high in protein and calcium, making it a great alternative to cow's milk for those with dietary restrictions.

Summary

Sweet Soybean Milk is a delicious and nutritious beverage that is easy to make at home. With a rich history and a variety of health benefits, this drink is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago when I first learned how to make Sweet Soybean Milk. I was just a young girl, eager to learn the ways of cooking from my own grandmother. She was a wonderful cook, always experimenting with new recipes and flavors. One day, as we sat in her cozy kitchen, she showed me how to make this delicious and comforting drink.

It all started with a trip to the local market. My grandmother and I would visit the market every week to pick out the freshest ingredients for our meals. On this particular day, we came across a vendor selling fresh soybeans. My grandmother's eyes lit up as she picked up a few handfuls of the creamy white beans. She explained to me that soybeans were not only nutritious, but also versatile in cooking.

Back in her kitchen, my grandmother began to show me how to make Sweet Soybean Milk. She started by soaking the soybeans overnight in water. The next morning, she drained the beans and blended them with fresh water until they formed a smooth paste. Then, she strained the paste through a cheesecloth, squeezing out all the creamy liquid.

As the soybean milk simmered on the stove, my grandmother added in some sugar and a touch of vanilla extract. The aroma that filled the kitchen was heavenly – sweet, nutty, and comforting all at once. I couldn't wait to taste the final product.

Once the Sweet Soybean Milk was ready, my grandmother poured it into a couple of mugs and handed one to me. I took a sip and was immediately transported to a place of warmth and happiness. The drink was smooth and creamy, with a hint of sweetness that lingered on my tongue. It was like nothing I had ever tasted before.

From that day on, Sweet Soybean Milk became a staple in our household. My grandmother would make it for breakfast, as a midday snack, or even as a soothing nighttime drink. She would sometimes add in a sprinkle of cinnamon or a dollop of honey, depending on her mood. Each sip brought back memories of that first day in her kitchen, learning how to make this simple yet delicious drink.

As I grew older, I began to experiment with the recipe myself. I would add in different flavors, such as matcha or cocoa powder, to create new variations of Sweet Soybean Milk. I would also share the recipe with friends and family, who were always amazed at how something so simple could be so satisfying.

Now, as a grandmother myself, I continue to make Sweet Soybean Milk for my own grandchildren. I pass down the recipe, just as my grandmother did for me, hoping that they will find the same joy and comfort in this drink as I did all those years ago. And as I watch them sip on their mugs of Sweet Soybean Milk, I am reminded of the bond that cooking creates between generations – a bond that will always be cherished and remembered.