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Susu Kacang Kedelai - Soy Milk

Here in Indonesia, it is super easy to buy soy milk, so easy in fact that we have different brands to choose from, and they come in different flavors too! So, why on earth am I wasting time making my own soy milk? It’s mainly because I find the store-bought version too sweet for my taste. The extreme level of sweetness is found not just in soy milk, it’s in every sweet dessert and sweet drink, so no, I will be making my own sweet stuff, thank you very much.

Susu Kacang Kedelai - Soy Milk

Susu Kacang Kedelai - Soy Milk

There are probably a million recipes to make your own soy milk out there, and mine is probably just as ordinary as the next guy. But, I did add pandan leaves which make the milk much more fragrant, and I added toasted sesame seeds to make the milk even nuttier, and I hope slightly a tad healthier than it already is. If you can’t find either pandan leaves or sesame seeds, you will still get a perfectly drinkable soy milk, so don’t worry. ♥

Susu Kacang Kedelai - Soy Milk

Susu Kacang Kedelai - Soy Milk

And since I was having too much fun with the photo shoot, here is another shot just because I kinda love it. I hope you guys don’t mind seeing too many photos. ;)

Susu Kacang Kedelai - Soy Milk

Susu Kacang Kedelai - Soy Milk

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.
Indonesian Pantry
Indonesian Kitchen


  • Antoni Antoni says:

    Hi! Is it really possible to keep it until 1 week and the soymilk not yet damaged? Because I always making soymilk, within 3 days inside the fridge, the milk spoiled already. Thanks

    • Anita Anita says:

      Hi Antoni, I always store them in quart size (32 oz.) mason jars and in the fridge. They never spoil on me yet, and I even sometimes push it to 10 days. I guess just make sure the glasses are really clean?

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