Looking for a unique and surprisingly delicious twist on traditional soy milk? Then prepare to be amazed by the creamy, subtly sweet delight of soy milk infused with the gentle sweetness of corn! This recipe offers a refreshing alternative to your usual beverage, perfect for a warm afternoon or a cool evening treat. Imagine the delightful contrast of the slightly nutty soy milk base complemented by the tender sweetness of corn – a harmonious blend that will tantalize your taste buds. Forget the bland, store-bought options; this homemade version is easily customizable to your preferred sweetness and consistency.
This recipe is not only incredibly flavorful but also surprisingly simple to make. Using readily available ingredients, you can craft this creamy concoction in just a few easy steps. Ready to transform your soy milk experience? Let's dive into the detailed, step-by-step instructions to create your own batch of fragrant and delectable soy milk with corn.
Tools Needed
- Blender
- Large pot
- Sieve
- Straining bag
Ingredients
- Soybeans (dry): 400g
- Corn (sticky): 2 ears
- Pandan leaves: 20-30g
- Condensed milk: 100g
- Sugar: null
- Water: Approximately 3-5 liters (depending on desired consistency)
Step-by-Step Instructions
Step 1. Prepare the Soybeans
- Soak soybeans overnight (or for 4-5 hours, changing water once).
- Remove soybean shells by rubbing or squeezing.
- Grind half of the soybeans with 1 liter of water in a blender until smooth.
- Strain the mixture through a bag, squeezing out as much liquid as possible. Repeat with the remaining soybeans.
Step 2. Cook the Soy Milk
- Combine the strained soy milk with the remaining water. Stir well.
- Heat the soy milk in a pot over medium-low heat. After about 15 minutes, add pandan leaves.
- Cook for another 15 minutes. Remove pandan leaves.
Step 3. Sweeten and Finish
- Add sugar and condensed milk. Cook for 5 minutes.
- Strain through a sieve to remove any remaining solids or pandan leaf fibers.
Step 4. Chill and Serve
- Let the soy milk cool completely before serving. It will thicken as it cools.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- For a creamier soy milk, add two ears of corn while blending.
- Adjust cooking time depending on desired consistency and whether you are cooking for personal consumption or sale (30-45 minutes).
- Store in a cool, cold place for up to 5 days (30 min cooking time) or 10 days (40-45 min cooking time).
- Adjust sugar and condensed milk according to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen corn instead of fresh?
Yes! Just make sure to thaw it completely before adding it to the blender to prevent a watery soy milk.
2. How long will this soy milk last in the refrigerator?
Store it in an airtight container in the refrigerator. It should last for about 3-4 days.
Enjoy your homemade fragrant and creamy soy milk with corn! This simple recipe offers a delightful and refreshing beverage perfect for any occasion. Experiment with sweetness and corn variations to create your perfect cup.