Soya Bean Milk - A Taste of Asia

[BeezeeBee]

Brilliant! Nice and easy. Tastes just like the ones sold in Malaysia - minus the nasties such as preservatives.

Made sugar syrup separately, before the soya bean milk. That way, it's easier to control the sweetness.

Made very little though. Not enough for the 5 of us. About 1L from 100 g of beans.

Need to strain it well. I used a cloth strainer and just needed 1 round of straining.

[BeezeeBee]

Made soya bean milk and mixed it with grass jelly. Affectionately known as "Michael Jackson" in Malaysia

[cookie1]

That's interesting BZB. What is the grass jelly please?

[BeezeeBee]

Cookie, another OZ friend asked me the exact question I've never thought about it until now. Hahaha.

Info on wiki: Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensis (member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency.This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, which makes it typically consumed during hot weather. The jelly itself has a slight bitter taste, a light iodine lavender flavor, and is a translucent black.

[Ekusumo]

I actually added more water, about 1.3L? And it still tasted yummy. I agree that 1L is just too little for the effort.