The Thai Drink I Miss The Most!

Von Pailin's Kitchen · 90 Min.

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Zubereitung

1. Rinse the soybeans and soak them in plenty of water: at least 8 hours for whole beans, at least 3 hours for split beans. To check, split a bean; if the centre is darker, it needs longer.
2. Rub off most of the skins by scrunching the beans in the soaking water, then pour off the water and push the floating skins out. Add more water and repeat until most skins are gone.
3. Blend the beans with just enough water to get them moving, then add more water to thin the puree, keeping about 1½ cups of water aside.
4. Set a sieve over a large pot lined with muslin or several layers of cheesecloth. Pour in half the puree, drain off the liquid, then gather the cloth and squeeze out the rest of the milk.
5. Open the cloth, pour half of the reserved water over the pulp, then strain and squeeze again. Discard the pulp. Repeat with the other half of the puree.
6. Heat the soymilk with the pandan leaf, if using, over medium-high heat, stirring constantly. Once it bubbles, lower the heat to a gentle simmer and cook for 20 to 30 minutes, stirring now and then, until it no longer smells raw and grassy.
7. Remove from the heat, then add salt and sweetener to taste, or leave it unsweetened so each person can sweeten their own. Serve hot or cold.

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