Soya Milk and Drinks
Singapore Hawker Style Black Bean Soya Milk (O-Dao-Chiam) Recipe
A nutrient-dense and earthy version of the classic soy drink, this black bean soya milk offers a richer, nuttier flavor profile than its yellow counterpart. Known in Hokkien as 'O-Dao-Chiam' (Black Bean Liquid), it is cherished for its high antioxidant content and can be served as a refreshing drink or set into a delicate pudding.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 185 kcal
Method
Rinse the dried black soybeans thoroughly under cold water. Soak them in a large bowl with at least 1 liter of water for 8 to 12 hours (overnight is best) until they double in size and the skins are smooth.
Drain the soaking water and rinse the beans one last time. Discard any loose skins that float to the top.
In a high-speed blender, combine the soaked beans with 1.8 liters of fresh filtered water. Work in batches if necessary. Blend on the highest setting for 2 minutes until the mixture is completely pulverized and milky.
Place a fine sieve lined with a muslin cloth or a nut milk bag over a large pot. Pour the blended mixture through the cloth. Squeeze the cloth forcefully with clean hands to extract every drop of milk, leaving only the dry bean pulp (okara) behind.
Place the pot of milk over medium-low heat and add the pandan leaves. Bring to a gentle simmer, stirring constantly with a wooden spoon to prevent the bottom from scorching. Do not leave the pot unattended as soya milk foams up and boils over rapidly.
Once it reaches a boil, lower the heat to minimum and simmer for 20 minutes to cook off the 'raw' bean taste. Add the rock sugar and stir until dissolved.
To serve as a drink: Discard pandan leaves and serve warm or chilled.
To set as Beancurd (Tau Huay): In a heatproof container, whisk together the gypsum powder, cornstarch, and 3 tablespoons of room temperature water. While the soya milk is still at a rolling boil (approx. 90-100°C), pour it swiftly from a height of about 30cm into the container with the gypsum mixture. Do not stir. Immediately skim off surface bubbles, cover with a cloth and lid, and let it sit undisturbed for 45 minutes until set.
Notes
Always use black soybeans with green kernels (available at specialty grocers) for a creamier, more vibrant flavor compared to those with yellow kernels.
The 1:6 bean-to-water ratio (by weight of dry beans) is the hawker secret for a 'gao' (thick) and rich consistency.
If using gelatine instead of gypsum for a modern pudding set, use 10g of bloomed gelatine per 1 liter of hot milk and refrigerate for 4 hours.
Never add sugar before straining, as the syrup will make the squeezing process messy and the pulp harder to handle.
Questions
What does O-Dao-Chiam mean?
Why did my beancurd fail to set?
Can I reuse the leftover bean pulp (okara)?
How long can I store homemade black bean soya milk?
Another version of this dish, written for a home kitchen outside Singapore: Black Soybean Milk on Recipe.net.
