As I'm currently in my final semester of gestation, this healthy, delicious brew had been a regular in my kitchen twice a week. I find that the supposedly "100% Pure" soy bean milk sold by the hawkers doesn't agree too well with my quesy digestion, what more the chemicals-laden version of Yeo's and Drinkho sold in supermarkets.

Therefore, going homemade is the only way to be! I learned the method of making soy bean milk from my mom... and I found there are many western recipes on the internet that sound so outlandish and weird - what, adding vanilla essense and malt powder into soy bean milk?? No way!

What you need:

• 500g soy bean, soaked overnight
• 4 or more daun pandan (screwpine leaves), shredded lengthwise and knotted
• 250g rock cane sugar
• 4-5 litres of water

Directions:

1. Remove the hulls from soaked soy beans for better extraction.
2. In a blender, blend the soy beans by batches with water until fine.
3. Using a muslin cloth strainer, strain out the milk into a big pot from the bean curd.
4. Cook the pot of milk over slow fire together with the sugar and daun pandan until the daun pandan changed colour (this will take about 45 minutes).

Note: My husband and I love the fragrance of daun pandan, so I usually use much more than 4 leaves; about half a bunch of 45sen daun pandan from Tesco which has 8-12 leaves!