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Vietnam · Drinks

Homemade Pandan Soy Milk

10 min
110 kcal
6 servings

By eatmundo · August 4, 2026

Homemade Pandan Soy Milk🇻🇳AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Homemade Pandan Soy Milk. The percentage is the share of ingredients the two recipes have in common.

A fragrant, silky soy milk infused with the exotic aroma of pandan leaves, popular across Vietnam.

According to eatmundo's ingredient comparison, the closest dish to Homemade Pandan Soy Milk from another cuisine is Homemade Fresh Soy Milk (China): the two share 67% of their ingredients.

Ingredients

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6 servings

How to Make It

  • 1

    Soak the dried soybeans in water overnight to soften the beans completely.

  • 2

    Rinse the beans well and place them in a blender with 1 liter of fresh water.

  • 3

    Blend on high speed until completely liquified, about 2 minutes.

  • 4

    Strain the mixture through a nut milk bag or fine cheesecloth into a large pot, squeezing out all the liquid.

  • 5

    Add the remaining 500ml of water, sugar, salt, and tied pandan leaves to the pot.

  • 6

    Bring the liquid to a gentle boil over medium heat, stirring constantly to prevent burning.

  • 7

    Simmer for 10 minutes to allow the pandan aroma to infuse deeply.

  • 8

    Remove the pandan leaves and serve hot or chilled over ice.

Frequently Asked Questions

What is Pandan Soy Milk?

Pandan Soy Milk is a traditional Vietnamese beverage made from pureed soybeans, water, sugar, salt, and aromatic pandan leaves. It is typically consumed as a refreshing drink, served chilled or warm throughout the day.

Why do I need to strain it?

Straining ensures a perfectly silky texture without any gritty soy particles.

Can I omit the pandan?

Yes, but you will lose the signature floral aroma that defines authentic Vietnamese soy milk.

How long does this keep?

It lasts 3 days in the refrigerator; always shake well before pouring as it may settle.

What happens if I don't stir?

Soy milk burns very easily on the bottom of the pot; constant stirring is essential.

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