Soya Cincau
Fresh pandan soya bean milk poured over ice and cubes of black grass jelly. The roadside stall drink, made at home.
← Nouns Cooking · Malaysian & Singaporean
Ingredients
- 200 g Dried soybeans, soaked in plenty of water overnight
- 1.5 l Water
- 4 Pandan leaves, knotted
- 100 g rock sugar or white sugar, to taste
- 300 g Black grass jelly (cincau), canned, cut into small cubes
- ice, to serve
Method
- Drain and rinse the soaked beans, rubbing off loose skins. Blend them in batches with the water until very smooth.
- Strain through a muslin cloth or nut-milk bag into a large pot, squeezing hard. Discard the pulp (or keep it for baking).
- Add the pandan and bring slowly to the boil over medium heat, stirring often so it does not catch. Watch it closely: it foams up suddenly.
- Simmer gently for 15–20 min, stirring and skimming the foam, so the soy loses its raw, beany taste. Stir in the sugar until dissolved and cool.
- Put grass jelly cubes and ice into glasses and pour over the chilled soya milk.
Tips
- Raw soy milk must be properly simmered before drinking; do not cut the cooking short.
- Contains soy. Ready-made unsweetened soy milk warmed with pandan and sugar is a fast shortcut.
Sources
Written in our own words after cross-checking these recipes:
Open Soya Cincau in Nouns Cooking