Authentic Chinese Doujiang (Soy Milk) Recipe

Ingredients

1 cup of dried soybeans
6 cups of water
1 piece of crushed ginger (optional)
Rock sugar to taste (optional)

Steps and instructions

Start by rinsing the dried soybeans, then soak them in water overnight or for at least 12 hours.
Drain the soaked soybeans and discard the soaking water. Rinse the beans again with fresh water.
Place the soaked soybeans and 6 cups of water into a blender. Blend until it becomes a smooth slurry.
If you want to add ginger for extra flavor, now it is the time. Crush a piece of ginger and add it to the soybean slurry. However, this step is optional.
Pour the slurry into a large pot. Heat it over medium heat until it starts to boil. Stir frequently to prevent the bottom from scorching.
Once it starts to boil, lower the heat and let it simmer. Continue to stir occasionally.
After simmering for about 20 minutes, strain the mixture through a cheesecloth or a fine-mesh strainer into another pot. Press the residues to extract as much liquid as possible.
The liquid you get is doujiang, or soy milk. You can sweeten it with rock sugar if you like. Just add the sugar and stir until it completely dissolves.
Serve the doujiang hot or you can cool it down and serve it cold. It's a versatile beverage that can be enjoyed both ways.

Tools for making

Blender - A blender is essential to blend the soaked soybeans and water into a smooth slurry.
Large pot - You will need a large pot to heat and simmer the soybean slurry.
Cheesecloth or fine-mesh strainer - Either a cheesecloth or a fine-mesh strainer is necessary for straining the mixture and extracting the liquid.
Crushing tool (optional) - If you choose to add ginger for extra flavor, a crushing tool such as a mortar and pestle or a garlic press can be used to crush the ginger.
Stirring spoon - A stirring spoon will be needed to stir the soybean slurry while it is heating and simmering.

Recipe variations

Add a pinch of salt for a slightly savory flavor.
Experiment with different sweeteners such as honey, maple syrup, or agave syrup.
Try adding a few drops of vanilla extract or almond extract for a hint of flavor.
For a creamy texture, add a small amount of coconut milk or almond milk.
Create a flavored variation by blending in fruits like strawberries, bananas, or blueberries.
Make it a matcha doujiang by adding a teaspoon of matcha powder during the blending process.
For a thicker consistency, reduce the amount of water used.
Enjoy it warm with a sprinkle of cinnamon or cocoa powder on top.

Recipe overview

Doujiang, also known as soy milk, is a traditional Chinese beverage loved by millions for its rich, creamy texture and nutty flavor. This recipe will guide you through the process of making doujiang at home using just a few simple ingredients: dried soybeans, water, and optional additions like crushed ginger and rock sugar for added flavor and sweetness. Making doujiang involves soaking and blending soybeans, then simmering and straining the mixture to create a delicious and nutritious drink. This recipe provides clear, step-by-step instructions to ensure your homemade doujiang is a success. Whether served hot or cold, doujiang is a versatile beverage that can be enjoyed at any time of day.

Common questions

Can I use store-bought soy milk instead of making my own? Yes, you can use store-bought soy milk as a substitute if you prefer not to make your own. However, the taste and texture may differ from freshly made doujiang.
Can I use other types of beans instead of soybeans? While soybeans are traditionally used to make doujiang, you can experiment with other beans such as mung beans or black beans. Just keep in mind that the taste and consistency will vary.
Can I use sweeteners other than rock sugar? Yes, you can use alternative sweeteners like honey, maple syrup, or granulated sugar to sweeten your doujiang. Adjust the amount according to your desired level of sweetness.
How long can I store homemade doujiang? Homemade doujiang is best consumed within 2-3 days when stored in a tightly sealed container in the refrigerator. Shake or stir it before serving as separation may occur.
Can I make doujiang without a blender? If you don't have a blender, you can still make doujiang by using a food processor or even a mortar and pestle to grind the soaked soybeans into a smooth slurry.

Serving dishes and utensils

Blender - A blender is essential for blending the soaked soybeans into a smooth slurry.
Cheesecloth or Fine-mesh Strainer - Either a cheesecloth or a fine-mesh strainer is needed for straining the soybean mixture to separate the liquid (doujiang) from the solids.
Large Pot - A large pot is used for heating and simmering the soybean slurry.
Stirring Spoon - A stirring spoon is necessary for stirring the soybean slurry while it simmers.
Rock Sugar (optional) - If you choose to sweeten the doujiang, rock sugar can be used. It dissolves easily and adds a touch of sweetness to the drink.

Origin stories

Originating from the Han dynasty, doujiang, or soy milk, is a popular traditional staple in Chinese breakfast cuisine. It is often enjoyed together with youtiao, or Chinese fried dough. Interestingly, doujiang wasn't initially intended as a daily drink but was discovered when a cook decided to experiment with grinding soybeans into a paste. The result was a tasty, nutritious, and easy to digest beverage, which quickly became popular among the royal court before spreading to the common people. Today, doujiang is not only beloved in its homeland but has also been embraced worldwide for its rich nutritional value and versatile taste, particularly among those seeking dairy-free alternatives.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.