Soya Milk and Drinks
Authentic Soya Milk with Grass Jelly Recipe
A refreshing Singaporean hawker classic known colloquially as 'Michael Jackson' for its striking black-and-white appearance. This recipe delivers silky-smooth homemade soya milk paired with cooling cubes of grass jelly, perfectly balanced in sweetness.
- Prep
- 480 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 210 kcal
Method
Soak the soya beans in plenty of water for exactly 8 hours at room temperature. If the kitchen is very hot, soak them in the refrigerator for up to 12 hours to prevent fermentation.
Drain and rinse the soaked beans. Rub them between your hands to loosen the skins; discard as many skins as possible to ensure a cleaner taste.
Place half the beans in a high-speed blender with 1 liter of water. Blend on high for 2 minutes until completely pulverized. Repeat with the second batch of beans and the remaining water.
Line a fine sieve with a muslin cloth or a nut milk bag over a large pot. Pour the blended mixture through and squeeze firmly to extract every drop of milk. Discard the dry pulp (okara).
Bring the soya milk to a gentle simmer over medium-low heat with the pandan leaves. Stir constantly to prevent the bottom from scorching. Once it reaches a boil, reduce heat and simmer for 15-20 minutes to cook off the 'beany' raw taste. Stir in the rock sugar until dissolved.
For the grass jelly: If using liquid concentrate, heat 500ml of it and whisk in 10g of gelatine until fully dissolved. Pour into a flat container and refrigerate for 4 hours until firm. Once set, cut into 1cm cubes.
To serve, place a generous scoop of grass jelly cubes into a tall glass and pour the chilled or warm soya milk over them. The Mandarin name for this is 豆奶仙草 (Dòunǎi Xiāncǎo), where Dòunǎi means soya milk and Xiāncǎo means 'immortal grass'.
Notes
Always remove the foam from the surface of the soya milk while simmering for a smoother mouthfeel.
The 1:8 bean-to-water ratio provides a rich, creamy consistency comparable to the best hawker stalls.
Do not skip the 15-minute simmer; raw soya milk contains enzyme inhibitors that can cause indigestion.
If using a gelatine substitute like agar-agar, use only 4g for the same volume of jelly for a firmer, brittle texture.
Questions
Can I use a soya milk machine instead?
Why is it called Michael Jackson?
How long does the fresh soya milk last?
Can I use gypsum to set the jelly?
Another version of this dish, written for a home kitchen outside Singapore: Soy Milk with Grass Jelly on Recipe.net.
