Last Sunday, my plan to make chinese crullers(油条） and soya bean for tea break was not successful. I only have time for a glass of hot soya bean milk. Luckily my mum brought me a box of cream puffs. So instead of chinese crullers, I have cream puffs. ;)
I prefer the soya bean milk to have stronger bean taste and less sweet and this is my ratio.
60ml soya bean
1 pandan leaf
2 tbsp sugar
1. Soak the bean.(optional)
2. Blend all together.
3. Filter and bring to boil.(optional)
Optional steps are depends on blender.