Soya Milk and Drinks
Authentic Singapore Barley Soya Milk Recipe
This classic Singapore hawker beverage, known as Yi Bi Dau Ni (薏米豆奶), combines the nuttiness of freshly extracted soybean milk with the chewy texture and cooling properties of pearl barley. It is a nutritious, silky-smooth drink that can be enjoyed warm or chilled, offering a perfect balance of plant-based protein and wholesome grains.
- Prep
- 480 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
- Per serving
- 245 kcal
Method
Wash the soybeans and soak them in plenty of water for at least 8 hours (or overnight) until they double in size. Rinse and drain.
Rinse the pearl barley and place it in a small pot with 750ml of water and 2 pandan leaves. Simmer over medium-low heat for 30 minutes until the barley is soft. Set aside.
Working in batches, blend the soaked soybeans with 1.5 liters of filtered water in a high-speed blender until completely smooth.
Place a fine sieve lined with a muslin cloth or nut milk bag over a large pot. Pour the blended soy mixture through and squeeze firmly to extract every drop of milk, discarding the pulp (okara).
Bring the soy milk and remaining pandan leaves to a gentle boil over medium-low heat. You must stir constantly with a wooden spoon to prevent the bottom from scorching and the milk from foaming over.
Once boiling, reduce heat and simmer for 15 minutes to cook off the 'raw' bean taste. Add rock sugar and stir until dissolved.
Combine the cooked barley and its liquid into the soy milk pot. Serve warm or cold.
For a set pudding (Tau Huay): Mix 1 tsp gypsum powder and 1 tbsp cornstarch with 3 tbsp of water in a large heatproof bowl. While the soy milk is still boiling hot (around 90°C), quickly pour it from a height into the bowl containing the gypsum mixture. Do not stir. Cover and let it set undisturbed for 30 minutes.
Notes
To achieve a smoother milk without a 'beany' smell, remove the skins of the soybeans after soaking by rubbing them between your palms in water; the skins will float to the top.
Constant stirring is the most important part of cooking soy milk; the proteins settle and burn very quickly if left alone.
If you want a thicker, richer drink, reduce the blending water to 1.2 liters instead of 1.5 liters.
Always use food-grade gypsum (calcium sulfate) if you are attempting to set the milk into a beancurd.
Questions
What does Yi Bi Dau Ni mean?
Can I use a regular sieve instead of muslin cloth?
How long does fresh barley soya milk last?
Why did my soya milk curdle while boiling?
Another version of this dish, written for a home kitchen outside Singapore: Barley and Soy Milk Cooler on Recipe.net.
