Black Soy Bean Milk

I have long suspected that black beans are in fact black soy beans. Then I saw on a TVB travel show that went to a Japanese soy farm to have some tofu, only did it confirm that what I have in my kitchen are really black soy beans. And lately I saw some organic black beans in Jusco, labled as black soy beans. Yup, what we usually call as black beans are indeed black soy beans.

I have almost 500gm of that in my pantry. My mother bought me a lot of black soy beans for my confinement (Lyanne’s), but my confinement lady didn’t use it all up. So, here’s a good reason to use up all those black black pearls.

100gm black soy beans (You can use regular soy beans with the same method)
500ml water +500ml water

1. Soak black soy beans overnight. Discard soaking water.
2. Put all the beans into a blender with 500ml water. Blend until very fine, for about 2 minutes.
3. Pour blended beans into a muslin bag and press to extract milk. You can use something heavy to press down the bag (elevated on the back of a plate in a tray) if you find it hard to extract the milk by just your hands.
4. Repeat blending process with another 500ml water, and extract milk.

*** You can Choose to combine 1st and 2nd extract together. But I prefer not to. Because I’m going to use the 1st extract to make tofu and the 2nd to drink. If u just want to drink it all, u can mix it together)

5. Put extracted milk into a pot/saucepan and put in a pandan leaf(stripped and tied into a knot). On medium heat(if making a lot, use high heat, but I’m only doing 500ml), bring it to a boil.

Be very careful and watch the pot carefully. The milk overflows easily when it’s boiling.
6. Season with brown or regular white sugar.

* I found that the milk curdles and is not that smooth once I added the brown sugar. Maybe it's due to brown sugar's acidic nature. Try regular white sugar for a smooth milk.