I used to watch my mum do this drink manually. I reckon every mother knows how to do this. It is really simple and nothing scientific about it. Some people boil the milk before filtering, some after. I choose to boil before.  I think either way, it is fine, except that you’ll have to cool the milk down before you can sieve it if you choose to sieve after.

If you are making the tau sar piah with the residue, then perhaps boiling with the residue makes things a little easier to handle as you will not need to fry the residue so much for the biscuit.

12278725_10208192062349401_7684792509578187690_n

After grinding, sieve with a coffee sock

12313605_10208192061829388_5034612608723434858_n

This is the residue when you have gotten the milk

12274442_10208192061709385_367743627349522782_n

Boil the sieved milk with pandan leaves

12308469_10208192061469379_4556742978718991858_n

As the soya bean milk cools, a layer of bean curd skin will form. This thing is so delicious. Just fish it out and cook it or eat it as it is.

Soya Bean Milk

Soya Bean Milk

Ingredients

330g Soya Beans (presoaked weight)

Pandan leaves

Sugar

Water

Method

  1. Soak the soya beans for 6 hours in cold water.
  2. Place the soaked beans and water into a blender (I use the ninja). The ratio of soaked beans to water is 1:2 in volume. E.g. 1 cup of beans, 2 cups of water.
  3. Grind to as fine as possible.
  4. Sieve using a coffee sock.
  5. Boil the milk with the pandan leaves.
  6. When boiled, remove pandan leaves and leave to cool.
https://www.sculleri.com/soya-bean-milk-%e8%b1%86%e8%8a%b1%e6%b0%b4%ef%bc%89/