Place the soybeans and pandan leaves in a blender. We cut the leaves to make it easier to blend (and so that the blender blade won't be overworked). Pro Tip: Pandan leaves are pretty fibrous. Wash the pandan leaves, and cut them into 2-inch pieces. The next day, drain the soybeans and quickly rinse. Cover with water and let soak in the refrigerator overnight. Honey or sugar - This is just to sweeten the drink.īlending the ingredients.Pandan leaves - Fresh or frozen leaves work.Then we pat it dry and cut into smaller pieces (so that it's easy for the blender to break down the fibrous leaves). The leaves are used in both savory and sweet dishes.we'll have more pandan recipes soon.įor the soy milk, we defrost frozen pandan leaves and quickly rinse them to clean. The flavor is more sophisticated and dreamy. Note: You can also find pandan extract, powder, and paste at the markets, but I like to use the whole leaves when possible.Īs far as flavor goes, pandan has a fragrant vanilla-esque flavor. You can find them at most Vietnamese markets (and some Chinese and Korean markets). Pandan is grown all over Southeast Asia.īecause pandan isn't really grown in the US, we buy frozen pandan from the market. It is long, slender, and overall just very nice and simple to look at. Pandan is a tropical plant with super fragrant leaves. I prefer it hot, but both ways are delicious. Sweeten it a little, and then it's ready to enjoy! Then we cook it over low heat for 15-20 minutes. To "cook" the soy milk, we simply strain the blended liquid into a pot. The vanilla-like flavor of pandan gets incorporated into every sip of this soy milk. Pandan is such a subtle and elegant flavor. The entire pandan leaf is blended right in, It turns the soy milk this beautiful soft green shade. And that step is blending pandan leaves with the soybeans and water in the blender. We use pandan leaves often in Vietnamese cooking, especially for desserts!įor this recipe we follow the same order and process used for classic soy milk, except we add one extra step. Pandan soy milk is popular in Vietnamese cuisine (it's called sữa đậu nành lá dứa). Today we are making pandan soy milk! It is easy to do and requires only four ingredients (one of which is water haha). We started with making plain/classic soy milk. Have you followed along on our homemade soy milk adventures? Serve it hot or cold, it's delicious both ways. Pandan adds a fragrant and gentle vanilla-like element to fresh soy milk. This homemade soy milk is naturally flavored with pandan leaves (use fresh or frozen leaves).
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