ReceptnaptárDoujiang (homemade soya milk)
Doujiang (soy milk) is the classic Chinese breakfast drink: freshly cooked it is silky with a slightly nutty flavour, and with fried dough sticks (youtiao) or steamed buns it makes the classic street-food breakfast. Homemade soy milk tastes much better and less “beany” than the shop-bought kind.
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Ingredients
Method
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- Rinse the soybeans well and soak them in plenty of water for 8–12 hours (overnight) until they double in size.
- Drain and blend the beans in batches with a little of the water (1.2 litres in total) in a blender until very smooth and milky.
- Strain through a muslin or nylon cloth, squeezing well by hand; set aside the leftover pulp (okara), which can go into pancakes or biscuits.
- Bring the soy milk to the boil in a large heavy pot over medium heat, stirring constantly; watch it, because the foam rises suddenly.
- Simmer over low heat for 15–20 minutes, stirring occasionally (raw soybeans can upset the stomach, so it must be cooked through).
- Sweeten with sugar and salt and serve hot or chilled.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soaking the beans is essential; do not use the soaking water for cooking.
- Cook the soy milk for at least 15–20 minutes, since raw soybeans can cause digestive upset.
- The foam rises suddenly as it comes to the boil: stay by the pot.
- Keeps in the fridge for 3 days; use the okara in pancakes or scones.
Frequently asked questions
Why does it taste “beany”?
Cooking long enough and blending with hot water reduce the beany flavour.
Can it be savoury?
Yes, in northern China savoury soy milk is served with vinegar and dried shrimp.
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More chinese ideas
- Congee (rice porridge with pork and ginger)
- Century egg congee (rice porridge with century egg and pork)
- Youtiao (crispy fried dough sticks)
- Pork-filled baozi
- Jianbing (Chinese breakfast crêpe)
- Cong you bing (scallion pancakes)
- Sheng jian bao (pan-fried filled buns)
- Xiaolongbao (soup dumplings)
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