Description
Taiwan's absolute breakfast partner: fresh soy milk made by soaking soybeans overnight, grinding, and squeezing them, sweetened slightly with sugar (or brown sugar).
Restaurants serving Sweet Soy Milk
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Soybeans(Huangdou)
- Water
- Sugar(or Brown sugar)
Instructions
- [Authentic Recipe]
- Soak premium soybeans (Huangdou) overnight in plenty of water (in fridge during summer) until fully rehydrated.
- Put soaked soybeans and fresh water in a blender (or stone mill), grinding into a smooth thick paste.
- Place this paste in a large cotton bag (soy milk strainer bag), and squeeze firmly by hand to separate the liquid (raw soy milk) and okara (pulp).
- Put the raw soy milk in a large pot. Carefully bring to a boil while stirring constantly with a wooden spoon to prevent burning and boiling over (crucial to remove raw bean smell).
- Dissolve sugar (white or brown) to taste into the hot boiled soy milk. Serve piping hot (Re Doujiang) in winter, or ice-cold (Bing Doujiang) in summer.
Learn more Spice, substitutes, tips
Key spices
Rich soybean flavor
Substitutes at Japanese supermarkets
Unadjusted soy milk (heat and add sugar)
Pairing
Danbing or Baozi (Meat buns) / All breakfast
Trivia
[For Everyone] Characterized by a higher soybean concentration and stronger bean aroma than commercial Japanese soy milk. At Taiwanese breakfast shops, you are always asked 'Hot/Cold' and 'Sweetness level (Full, Half, None)'.
Eating tips & etiquette
[Unique Eating] Order Youtiao, dunk it heavily into the bowl of hot sweet soy milk, and eat the dough stick oozing with absorbed soy milk!
Allergen
Soy