Susu Kacang Kedelai - Soy Milk

Author: Anita Jacobson




Prep Time: 8 hours

Cook Time: 1 hour

Total Time: 9 hours

Serves: 10


  • 250 gram dried soy bean (Indonesian: kacang kedelai kering)
  • 2 1/2 tablespoon sesame seeds (Indonesian: biji wijen), toasted
  • 10 cups (2 1/2 liter) water
  • 3 pandan leaves, knotted
  • 10 tablespoon sugar


  1. Soak soy bean in plenty of cold water for 8 hours or overnight. Discard all the floating skin/husk as much as you can, wash and drain a couple more times until the water is clear.
  2. Process together soy bean, sesame seeds, and water in a blender until smooth. You will most likely need to do this in batches. Then transfer to a pot.
  3. Add pandan leaves to the pot, then bring to a rolling boil. Reduce heat and simmer for 15 minutes, stirring every so often.
  4. Strain the soy milk with a really fine mesh strainer (or line the strainer with a muslin cloth) to another clean pot to get a clear liquid. Squeeze as much of the milk as you can, then discard the soy pulp.
  5. Return the soy milk to a boil again, then reduce heat and simmer for another 15 minutes. Turn off heat, and serve immediately, or let cool and store in the fridge to be consumed within 1 week.

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