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Susu Edamame - Edamame Milk

This lovely green-colored milk is made from fresh edamame. The milk tastes like regular soy milk, but with a very pretty natural green color from edamame.

I love soybean milk, and this edamame milk has a really similar taste to that, which is not surprising giving that when matures, edamame turns into soybean, right? I like how easy this recipe is, and since I am making it from scratch, it is 100% natural without any hidden preservatives. ♥

Susu Edamame - Edamame Milk
Susu Edamame - Edamame Milk

This recipe is from a brochure promoting edamame. There were a couple of really nice sales people giving free edamame milk and kindly explain how to make the milk, and then I was handed a brochure with the said recipe. So… since the edamame was also being heavily discounted due to the promotion, I thought why not. ;) And yes, it is super easy if a tad tedious opening all those pods, but I am proud with the result, exactly the same as the one I tried in the store. Also, this edamame milk is a nice dairy-free milk, perfect for vegans!

Susu Edamame - Edamame Milk
Susu Edamame - Edamame Milk

Susu Edamame - Edamame Milk

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 7 hours

Cook Time: 30 mins

Total Time: 7 hours 30 mins

Serves: 8

Print Recipe


  • 200 gram edamame, minus the pods
  • 8 cups (2 liter) water
  • 2 pandan leaves, knotted
  • 8 tablespoon sugar, or to taste


  1. Soak edamame in plenty of water for 6 hours, or overnight.
  2. Drain, then transfer the edamame in a blender. Top with 4 cups of water and process until smooth. Line a strainer/colander with muslin cloth (or a thin kitchen towel), pour the processed edamame through the strainer/colander, squeeze to get every last drop of the liquid.
  3. Return the edamame pulp back to the blender, top with another 4 cups of water, and repeat the process (step 2) one more time.
  4. Bring the edamame liquid and pandan leaves to a boil on low to medium heat. Once it boils, let it simmer for 5 more minutes.
  5. Turn off heat, then add the sugar and stir until the sugar has fully dissolved. Serve immediately, or chilled in the fridge.
Indonesian Pantry
Indonesian Kitchen


  • Chris Chris says:

    Hi Anita A creative way of having edamame! And very healthy too! Will b hunting for edamame soon. Thanks for sharing!

  • Natalye Natalye says:

    Heeey, Have you thought about making tofu edamame?

    • Anita Anita says:

      Hmmm, you mean like making a tofu out of edamame? No, I haven't thought of that. I am too lazy to make my own tofu since I am quite happy with the ready made tofu out there ;) But do share if you have a great tofu recipe, Natalye.

  • emily emily says:

    is the 200 g weight before the beans are shelled? or after? Thanks!

    • Anita Anita says:

      Hi Emily, the 200 gram is the weight of the beans only. Sorry for the confusion.

  • uni uni says:

    Thanks anita. I've tried the recipe. I add vanilla for the flavor instead of panda leaf. It tastes good.

    • Anita Anita says:

      Glad you like it Uni :)

      • uni uni says:

        I'm thinking about red bean. Could we make it a drink like edamme milk?

        • Stephi Stephi says:

          I've made redbean milk in my soymilk maker and loved it!

  • Stephanie Reinicke Stephanie Reinicke says:

    Hi Anita, what a great recipe! As Pandan eaves are not easy to get here, do you think i could just leave this part out? Is it essential for the taste? xoxo Stephanie

    • Anita Anita says:

      Hi Stephanie, you can use vanilla too if you don't have pandan, maybe 1 teaspoon. Or, just leave it plain is okay too.

  • nayu nayu says:

    Edamame nya dikupas dalam keadaan mentah kah? Lumayan lama ya. Apalagi dari 500 gr edamame utuh hanya dapat sekitar 200an gr edamame kupas. Adakah cara mudah untuk mengupas edamame?

    • Anita Anita says:

      Hi Nayu. Iya, lumayan susah ya dikupas edamamenya. Untuk membantu, bisa rebus air satu pot besar. Setelah mendidih, masukkan edamame mentah yang belum dikupas dan rebus 3 menit saja. Setelah itu cepat-cepat tiriskan dan rendam edamame dalam baskom yang berisi es batu yang banyak. Setelah cukup dingin suhunya, baru dikupas. Setelah terkupas, baru diikuti lagi yah ke tahap-tahap berikutnya :)

      • Ryan Ryan says:

        Hi Anita. By the way, Nayu actually wrote in Malay, not in Indonesian. Ryan

        • Anita Anita says:

          Hi Ryan, I did realize that, but I was hoping Nayu can understand my Indonesian. :)

  • Lidya Lidya says:

    Hai sis... Edamame milk can last for how many days in fridge?? Thank you 😊

    • Anita Anita says:

      Hi Lidya, it should be good for 5-7 days in the fridge.

  • Christian Suzuki Christian Suzuki says:

    Hi Anita! What exactly is 'Susu Edamame'? Where does this originate from?

    • Anita Anita says:

      Hi Christian, susu edamame is very similar to soymilk. We use dried soybeans to make soymilk, but we use edamame to make edamame milk. I learn about this from a promotional event from an edamame company in a grocery when I was still living in Jakarta. I believe it was their original recipe, but it isn't hard to imagine that the inspiration must have come from a regular soymilk recipe.

  • Amira Amira says:

    Can I make this with the cooked edamame? I have plenty of them right now :(

    • Anita Anita says:

      Hi Amira, I'm sorry but I have never tried with cooked edamame to make this before.

  • Suzie Suzie says:

    I made soy milk by soaking beans overnight. Drain, rinse. Steam 25 minutes. Add to blender with water and blend 3 minutes. No need to strain or cook. I'm going to try it with shelled edamame. Too hard to get soybeans in states that don't come from China and are contaminated with heavy leads.

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