Soya bean milk & silken beancurd pudding

Home-made soya milk :
1 cup of raw soya beans - soaked overnight.
3L of water.

- The next day, grind the soaked soya beans in batches with some water. Pour out into a receving bowl until all done. Take a cheesecloth, ladle some grinded beans with water onto the cloth, and press through or squeeze it. Put the okara into another bowl. After all finished, pour the balance water from the 3L into the okara and squeeze again.
- Bring the soya milk to boil, put in the pandan leaves (i used lemongrass) and sweeten it to your taste.  Remove the leaves, and strain through to remove any residue from the milk.
- Serve hot or cold.

Silken soya pudding :
- (from the soya milk) before sweeten, scoop up about a litre into another pot to make the pudding.
- Add in a sachet of agar agar, stir and combine till the milk comes to boil. Off fire and leave to cool before chill. Leave in the fridge overnight for it to set.
- Prepare the sugar syrup by melting sugar in a pot of water (add pandan leaves or lemongrass for the aroma).
- The next day before serving, gently spoon up the pudding into a dessert bowl and add syrup over. Serve immediately. Lovely on a hot summer day.

Enjoy !