Kitchen Recipe Collection
Sweet Soy Milk (Dou Jiang)
The indispensable cornerstone of a traditional Chinese breakfast. Freshly ground, rich, creamy soy milk served piping hot and lightly sweetened, perfect for dipping fried dough sticks (Youtiao).
- Prep
- 720 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 cup dried soybeans (non-GMO preferred)
- 6 cups water (for blending)
- Sugar to taste (usually 1/4 to 1/2 cup)
- Optional: 1 pandan leaf or 1 tsp vanilla extract for aroma
Equipment
- Blender
- Nut milk bag or large cheesecloth
- Large heavy-bottomed pot
Instructions
- 1
Soak Soybeans
Rinse the dried soybeans thoroughly. Place them in a large bowl with plenty of cold water and soak overnight (at least 8-12 hours). They will expand significantly.
- 2
Drain and Rinse
Drain the soaking water and rinse the plump beans again.
- 3
Blend
Place the soaked beans in a high-speed blender with 6 cups of fresh water. Blend on the highest setting for 2-3 minutes until very smooth and frothy.
- 4
Strain
Place a nut milk bag or a colander lined with multiple layers of cheesecloth over a large, heavy-bottomed pot. Pour the blended mixture into the bag.
- 5
Squeeze
Squeeze the bag as tightly as you can to extract every drop of soy milk. Discard the dry, crumbly pulp (called okara) left in the bag.
- 6
Boil Gently
Place the pot of raw soy milk on the stove over medium-high heat. Stir constantly to prevent the bottom from scorching.
- 7
Watch the Foam
As it approaches boiling, the soy milk will suddenly foam up aggressively. Immediately turn the heat to the lowest setting to prevent it from overflowing.
- 8
Simmer
Once the foaming subsides, simmer the soy milk gently for 15-20 minutes, stirring occasionally. This is crucial to cook out the raw bean flavor and destroy natural toxins.
- 9
Skim
Skim off the skin (yuba) that forms on the surface.
- 10
Sweeten
Stir in sugar to your preferred level of sweetness until dissolved.
- 11
Serve
Serve steaming hot in large bowls, usually accompanied by Youtiao (fried dough sticks) for dipping.
Cooking Tips
- Store-bought carton soy milk tastes nothing like fresh Dou Jiang. Fresh soy milk is incredibly rich, nutty, and savory.
- The sudden foaming (false boil) happens around 180°F. Do not stop cooking here! The milk must simmer for at least 15 more minutes to be safe and palatable.
Variations
- Savory Soy Milk (Xian Dou Jiang): Curdle the hot soy milk with a dash of black vinegar, then add soy sauce, chili oil, dried shrimp, pickled mustard greens, and scallions.
Nutrition Estimate
120 calories · 8g protein · 12g carbs · 4g fat · 2g fiber per serving
