🇻🇳 Vietnam · Drinks
Homemade Pandan Soy Milk
By eatmundo · August 4, 2026
🇻🇳 VNA fragrant, silky soy milk infused with the exotic aroma of pandan leaves, popular across Vietnam.
Ingredients
check them off as you prepareHow 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
Why do I need to strain it twice?+
Straining twice 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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