It does not matter whether it is black or white. From many Traditional Vietnamese Food, Black Soybean Milk (Sữa Đậu Nành Đen)
also known as Black Bean or Black Soya Bean will give you white looking
milk just like its cousin, the soya bean. It may not be common for you
to find anyone selling this drink out there but you would be surprise to
know that the cooking method is the same. If you know how to make black
soybean milk, you will also know how to make soybean milk.
The
Black Bean Milk tastes quite similar to the common Soy Bean Milk albeit
creamier. It is more expensive to purchase compared to the soy bean but
once you’ve made a couple of liters of this, you will then realize that
the vendors are making hefty profit out of this nutritious drink. The
hardest work involved is the milking process – when you have to squeeze
out the milk/juice from the blended beans. Ensure that you get a good
filter. I used a cotton coffee filter.
Do not keep this traditional food
longer than necessary. Somehow, my gut feeling is that drinks made from
beans are not supposed to last long especially if it did not go through
any factory process. Anyway, if you are keen to impress your family or
your weekend guests, give this drink a try. It’s nutritious and
definitely delicious.
Drain this traditional food and place them in a blender. Add some water to cover the beans before blending them finely. Pour blended black soy bean into a large bowl or pot and add remaining water. Strain/sieve the contents through a fine muslin cloth. Place sieved black soy bean milk into a pot, add the pandan leaves and bring to boil very slowly. Ensure that you stir the milk regularly to prevent burning. Turn off the heat immediately upon boiling and allow cooling.
Drain this traditional food and place them in a blender. Add some water to cover the beans before blending them finely. Pour blended black soy bean into a large bowl or pot and add remaining water. Strain/sieve the contents through a fine muslin cloth. Place sieved black soy bean milk into a pot, add the pandan leaves and bring to boil very slowly. Ensure that you stir the milk regularly to prevent burning. Turn off the heat immediately upon boiling and allow cooling.
