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Black Soy Bean Milk

Wednesday, June 30, 2010



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.


25 lovely notes:

Sonia (Nasi Lemak Lover) June 30, 2010 at 1:03 PM  

usually i like to remove the black skin, it become pale green black soy bean milk.

busygran June 30, 2010 at 1:03 PM  

You really have the patience to do it manually. I use a soya bean maker. I have never tried black soya beans. I wonder if it tastes the same as the white one.

wendyywy @ Table for 2 or more..... June 30, 2010 at 2:15 PM  

Busygran,
Actually it's not that tedious. I soak them the night before and do it the next day. And I don't do large batches, so it's ok.

The taste is nuttier compared to the white one.

wendyywy @ Table for 2 or more..... June 30, 2010 at 2:16 PM  

Sonia,
Remove the skin ah???
Hmmm... yeah, the skin is not so good for people with uric acid problem.

Little Inbox June 30, 2010 at 2:28 PM  

I'm lazy to do all this. Normally my eldest sister will make tofu and soy milk for us, hehe...but she use the white soy bean.

Honey Bee Sweets June 30, 2010 at 3:34 PM  

Have only drank black soy milk from a box...have not thought of making it. My in-laws are not too keen of soy / bean stuff due to joint problems....so I guess I can only make it when I know there will be people consuming it. Thanks for sharing a rare recipe again. :)

ai wei June 30, 2010 at 4:09 PM  

this is something i love. mum always makes me this :) and we have the skin removed

Blessed Homemaker June 30, 2010 at 4:53 PM  

Wendy! You beat me to this again! I've got a recipe for black soy milk and it had been in my favourites for ages. Should I make the ginger custard first or this one?

Swee San June 30, 2010 at 5:33 PM  

ooo nice .... on an unrelated side, i've bought ginger and milk !!

Shirley June 30, 2010 at 5:40 PM  

Hi Wendy I have been following your blog recenty from Abu Dhabi and am very happy with all the post that you have uploaded. Great job and please continue. At least that gives me some comfort of missing home (I am Malaysian) and the food. By the way do you have any recipe for making beer batter for deep frying?

Shirley

wendyywy @ Table for 2 or more..... June 30, 2010 at 5:58 PM  

Little Inbox,
I used to dread making soy milk, but now since I make them in smaller batches, it's not that bad.
Maybe you can try it one day.

wendyywy @ Table for 2 or more..... June 30, 2010 at 6:00 PM  

Honey Bee,
Remove the skin then, all of them, after soaking. Cos it's the skin that's giving joints probs.

wendyywy @ Table for 2 or more..... June 30, 2010 at 6:01 PM  

Aiwei,
Hehehe, I just wanted to see how black the milk can go :)
Maybe next time I'll remove the skins.

wendyywy @ Table for 2 or more..... June 30, 2010 at 6:03 PM  

Blessed Homemaker,
Oh I've made this ages ago, but posted it now.
Hahaha, please make the ginger curd first and blog about it, so that you will be eligible for the giveaway.

wendyywy @ Table for 2 or more..... June 30, 2010 at 6:05 PM  

SweeSan,
does that mean I'll see your curds soon???

Oh, so far few have sent in and I'm hoping that more will take up the challenge. Some failed cos they used supermarket milk and so far 2 did it, with fair results also with packaged milk.

wendyywy @ Table for 2 or more..... June 30, 2010 at 6:08 PM  

Shirley,
I'm glad that you like my blog. I'll continue don't worry. No plans to stop any soon.

I'm sorry that I don't have any recipe for beer batter cos I rarely deep fry my meats/seafood.
Plus I'm too kiamsap to buy a bottle of beer to do it. hahahaha.

Meldylocks and Her Three Bears June 30, 2010 at 10:28 PM  

500ml only enough to drink meh? Usually I make 1.5L--2L...can finish in 1 day, rarely have leftover for the next day. I've never tried this black bean variety yet...thanks to you, I think I'll make this one of these days.

Btw, your 100gm to 500ml water ratio...i don't know how to compare with mine(just curious, anyway)... mine's 1 cup beans(soaked) to 3 cups water. I like concentrated soy milk... :P

wendyywy @ Table for 2 or more..... June 30, 2010 at 11:26 PM  

Mel,
I didn't do this solely for drinking.
It was just an experiment.

The 500ml was more than enough for sampling :)
Too concentrated and it'll be so so filling leh.
One glass of it can be like 1 glass of milk

ICook4Fun July 1, 2010 at 9:42 AM  

I never knew black beans are actually black soy beans. Thanks Wendy for the info. Infact we just had some black beans in our pork in black vinegar the other day. I am interested to try this out and see how it taste like.

wendyywy @ Table for 2 or more..... July 1, 2010 at 10:05 AM  

Icook4Fun,
Yeah, I dunno this as well, last time. The Cantonese call the soy as "wong dau" and this as "hak dau" and there was no other descriptive word in between the colour and the bean, so it did not give us any information about their relation :)
But in TV they call this "Tai Wong Dau" and "Tai Hak Dau"

Blessed Homemaker July 1, 2010 at 4:23 PM  

I don't usually have much luck in draws but what the heck, I just bought a big pc of old ginger today! Hahaha!

HomeKreation July 1, 2010 at 9:33 PM  

Wow since your last confinement, that has been long time ago. The beans can keep for such a long time? I had small beatles attacking my dry food in the pantry if I keep them too long. So I tend to keep them in the fridge instead but can't keep things too long either otherwise my fridge will be overloaded.

HomeKreation July 1, 2010 at 9:37 PM  

Hi Wendy. An interesting post... I wonder whether I can cook in spinach gravy that you posted earlier.

Mama Mojo November 8, 2013 at 7:06 PM  

Actually there is a difference between black beans and black soy beans. They are not the same. I thought so, too, but I happen to have black beans, and black soy beans in my pantry now, and they are definitely not the same bean.

WendyinKK November 9, 2013 at 12:36 AM  

Mama Mojo,
Thanks for the info. Here in my country, whenever black beans are mentioned, they actually mean black soy beans cos we can't get the other type of black beans

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