Soy Milk - Sua Dau Nanh
Straight from the night markets in Da Lat, Vietnamese soy milk is fresh, creamy perfection so good you'll never want to buy store bought again. Make your very own sua dau nanh at home with our quick or lazy method!
Servings 4 cups of soy milk
Calories 111kcal
Cost $5
Ingredients
Optional flavourings:
- ½ tsp pandan flavouring or 1-2 fresh pandan leaves, knotted
- 1 tbsp peanut butter smooth
Instructions
Prepare the soybeans:
- Place soybeans in a colander over a bowl and cover with water. Rinse thoroughly and pick out any discoloured, misshapen or floating soybeans and drain.½ cup soy beans
- Quick Method: Fill a medium saucepan with water and bring it to the boil, then pour in the washed soybeans and boil for one minute. Switch off the heat and allow the soybeans to soak in the hot water for around one hour until they double in size. Tip: At this point, you should be able to pick up a bean and easily squish it in half.
- Lazy Method: Before bed, pop your washed soybeans in a bowl or jar and fill with 3 times as much water. Allow to soak overnight for 8 hours. If the weather is cooler, you may need to allow up to 12-14 hours for them to fully soften.
Blend the soybeans:
- Transfer the softened soybeans into a blender and add 2 cups of filtered water for every 1 cup of soaked beans.filtered water
- Strain the soy milk using a nut milk bag or a colander lined with cheesecloth placed over a bowl. Tip: Pour and strain the soy milk slowly in batches so it doesn’t overflow or get clogged with the okara (soy milk pulp).
- Pull the edges of the cloth together and squeeze the pulp to extract the milk.
- Use the okara pulp in another recipe or pop it in your compost. Use a spoon to carefully press out any remaining soy milk through the bag or cloth.
Sweeten the soy milk:
- Pour the soy milk into a large pot or saucepan and add the sugar. Bring to the boil, stirring continuously to stop it sticking to the bottom of the pan, then reduce heat to a low simmer. Note: Soy milk can foam up quickly once it comes to the boil, so keep a close eye on it at all times and reduce heat to low as soon as foam appears to avoid it boiling over. Use a strainer to skim off any foam or skin that forms on top and discard.¼ cup sugar
- Simmer for 10 minutes. For a nuttier, less sweet soy milk drink, stop cooking here. Otherwise, keep simmering for another 10-20 minutes for a sweeter soy milk. Taste test along the way until you get it just how you like it (but be careful not to burn your tongue).
Add flavourings:
- Original: Once you’ve finished cooking, your plain soy milk is ready to drink as is, and can be enjoyed warm or cool.
- Pandan Flavour: Add 1/2 tsp of pandan flavouring or 1-2 fresh pandan leaves (knotted) to the soy milk while it’s simmering.½ tsp pandan flavouring
- Peanut Butter: Add 1 tbsp of smooth peanut butter while it’s simmering. Stir through until the peanut butter has completely melted. Best served warm.1 tbsp peanut butter
Notes
- Dried vs Soaked Soybeans - For every 1/2 cup of dried soybeans, you’ll end up with around 2-3 cups of soaked soy beans.
- Water - Add 2 cups of water (preferably filtered) for every 1 cup of soaked soybeans when blending.
- Blending – If you are making a double or triple batch or are using a small blender, blend the soybeans in short bursts or smaller batches so you don’t overheat the machine.
- Straining – Make sure you’ve squeezed out as much soy milk as you can to get the most milk out of your soybeans!
Nutrition
Calories: 111kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 134mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg