Ultimate Soy Milk & Grain Beverage Recipe Guide

Cooking StepsHow to cook Ultimate Soy Milk & Grain Beverage Recipe Guide step by step

Cooking Process

1. 
   Step 1 Detail

   **[Oat Drinks]** Water amount reference for medium consistency (universal ratio): 1000ml – 1200ml (smooth, fluid, slightly thick).
   For a thinner consistency: 1200ml – 1500ml.
   For a thick, porridge-like consistency: 800ml.

2. 
   Step 2 Detail

   **[Peanut Drinks]** Water amount reference from left to right (left 1, right 1, left 2, right 2…):
   ① 900ml – 1000ml
   ② 1000ml – 1100ml — Red beans absorb water easily, add a bit more water
   ③ Water 800ml + Milk 100ml — Add milk at the end and mix
   ④ 800ml – 900ml
   ⑤ 800ml – 900ml
   ⑥ 800ml – 900ml — Glutinous rice thickens significantly, don’t use too much water
   ⑦ 1000ml – 1100ml — Snow fungus becomes thicker after releasing its gelatin, add more water
   ⑧ 900ml – 1000ml

3. 
   Step 3 Detail

   **[Snow Fungus Soup]** Water amount reference from left to right (left 1, right 1, left 2, right 2…):
   ① 1000ml — Purple sweet potato and glutinous rice add thickness, don’t use too much water
   ② 1000ml – 1200ml — Peanuts and glutinous rice are durable when cooked, can use more water
   ③ 1200ml — Red beans absorb water, add more
   ④ 1000ml — Black beans absorb water, but sesame thickens the soup, moderate water is fine
   ⑤ 1000ml — Add apple last
   ⑥ 1000ml
   ⑦ 1200ml – 1500ml
   ⑧ 1000ml – 1200ml — Millet thickens easily, can use a bit more water

   **Important Tips:**
   – Tear snow fungus into small pieces: The smaller you tear it, the more surface area contacts the water, making it easier to release gelatin.
   – Add all water at once: Avoid adding water during cooking, especially cold water, as it seriously affects the gelatin release. If you must add water, use hot water.
   – Add fruit last: Fruits like snow pear and apple turn sour and soft when cooked too long, losing their sweet freshness. Add them 15–20 minutes before finishing.
   – Add sugar last: Adding sugar too early prevents the snow fungus from softening, leaving it hard. Always add sugar only after the snow fungus is fully soft and gelatinous.

4. 
   Step 4 Detail

   **[Corn Juice Series]**
   ① 1200ml – 1300ml — Note: Yam and pumpkin are high in starch and become thick after cooking, need more water
   ② 1000ml – 1100ml — Note: Purple sweet potato is very high in starch and becomes extremely thick. For a thinner consistency, increase water to 1200ml
   ③ Water 900ml + Milk 100ml
   ④ Water 800ml + Milk 100ml
   ⑤ 1000ml – 1100ml
   ⑥ 900ml – 1000ml
   ⑦ 1000ml
   ⑧ 900ml – 1000ml

5. 
   Step 5 Detail

   **[Black Bean Series]**
   ① 1000ml
   ② 1100ml — Oats absorb a lot of water, add a bit more
   ③ 1000ml
   ④ 1100ml – 1200ml — Glutinous rice thickens significantly, add more water
   ⑤ 1000ml
   ⑥ 1000ml
   ⑦ 800ml – 900ml — Black sesame doesn’t absorb water, reduce water accordingly
   ⑧ 1000ml

6. 
   Step 6 Detail

   **[Summer Mung Bean]**
   ① 1000ml
   ② 1300ml – 1400ml
   ③ 1100ml – 1200ml — Oats and glutinous rice absorb a lot of water, add more
   ④ 1000ml
   ⑤ 1000ml
   ⑥ 1000ml
   ⑦ 1200ml – 1500ml — Most unique recipe: Snow fungus gelatin greatly increases thickness, and snow pear is water-rich but bulky. Recommend more water for a refreshing soup-like consistency.
   ⑧ 1100ml — Millet thickens easily, can add a bit more water

7. 
   Step 7 Detail

   **[Black Rice Series]**
   ① 600ml – 800ml
   ② 1200ml – 1300ml — Job’s tears and lily absorb water, make sure to add more
   ③ 1000ml – 1100ml — Job’s tears absorb water, can add a bit more
   ④ 1000ml
   ⑤ 900ml – 1000ml — Apple is water-rich, can reduce water slightly
   ⑥ 1000ml
   ⑦ 1000ml
   ⑧ 1100ml – 1200ml — Black rice and red beans are very absorbent, need more water

8. 
   Step 8 Detail

   **[Sallow Complexion Must-Haves]**
   ① 1000ml
   ② 1000ml – 1200ml
   ③ 1100ml – 1200ml — Glutinous rice thickens significantly, make sure to add more water
   ④ 1300ml – 1400ml
   ⑤ 1200ml – 1500ml — Most unique recipe: Both snow fungus and glutinous rice are thickening agents; combined they need a lot of water. At least 1200ml, up to 1500ml for a soup-like consistency. Add rose at the end.
   ⑥ 1100ml — Contains glutinous rice, needs more water than usual
   ⑦ 800ml – 1000ml
   ⑧ 1000ml – 1100ml — Chickpeas and oats absorb a lot of water, can add a bit more

9. 
   Step 9 Detail

   **[Slimming & Skin Brightening]**
   ① 1000ml
   ② Water 800ml + Milk 200ml
   ③ 1000ml – 1100ml — Both oats and sesame absorb water, can add a bit more
   ④ Water 800ml + Milk 200ml — Add milk at the end
   ⑤ 1000ml
   ⑥ 1100ml – 1200ml — Mung beans, job’s tears, and oats all absorb a lot of water, need more
   ⑦ 1000ml
   ⑧ 1100ml — Strong water absorption, add a bit more

10. 
    Step 10 Detail

    **[Skin Brightening Series]**
    ① 1100ml
    ② 1200ml – 1300ml — Special note: Glutinous rice thickens significantly, add more water
    ③ Water 1000ml + Milk 100ml — Pour in milk at the end
    ④ 1300ml — Contains glutinous rice, needs a lot of water
    ⑤ 1000ml
    ⑥ 1200ml — Snow fungus needs more water
    ⑦ 1200ml – 1500ml — Most unique recipe: Snow fungus gelatin greatly increases thickness. At least 1200ml, up to 1500ml for a soup-like consistency
    ⑧ 1200ml — Snow fungus gelatin thickens the soup, more water is better than less

11. 
    Step 11 Detail

    **[Eye Health & Protection]**
    ① 1000ml
    ② 1000ml – 1100ml — Apple is water-rich, can add a bit more water
    ③ 1000ml
    ④ 1200ml – 1300ml — Pumpkin and carrot soften and thicken easily, need more water
    ⑤ 1100ml — Oats absorb a lot of water, pumpkin thickens, can add a bit more
    ⑥ 1000ml
    ⑦ 800ml – 900ml — Less total solids, reduce water accordingly
    ⑧ 1100ml — Rich variety of grains, standard to slightly more water

12. 
    Step 12 Detail

    **[Nourish Spleen & Stomach]**
    ① 1000ml
    ② 1100ml — Rice absorbs a lot of water, pumpkin thickens, can add a bit more
    ③ 1000ml – 1200ml
    ④ 1200ml – 1300ml — Special note: Snow fungus gelatin increases thickness, make sure to add more water
    ⑤ 1100ml
    ⑥ 1100ml
    ⑦ 1100ml – 1200ml
    ⑧ 1000ml – 1200ml

13. 
    Step 13 Detail

    **[Beauty & Fat Loss]**
    ① 1000ml
    ② 1000ml
    ③ 1200ml — Largest total amount of ingredients, and yam is high in starch, need more water
    ④ 900ml – 1000ml — Less total solids, can reduce water accordingly
    ⑤ 1000ml – 1100ml — Apple is water-rich, but black rice absorbs water, moderate to slightly more
    ⑥ 1100ml — Purple sweet potato is extremely high in starch, add a bit more water
    ⑦ 1100ml — Beans and oats combination absorbs water well, add a bit more
    ⑧ 1000ml

14. Step 14 Detail

    **Core Principles for Water Amounts — Dry Ingredients to Water Ratio:**
    Generally, the weight ratio of dry beans (or total dry ingredients) to water for making soy milk should be between 1:8 and 1:12.
    • 1:8 — Very rich consistency, close to a paste.
    • 1:10 — Smooth and moderately thick, the consistency most people prefer.
    • 1:12 — Lighter and more refreshing, like a thin soy milk.

    Special note: If the ratio of 1 refers to 1 measuring cup of dry beans and grains (the small cup that comes with the soy milk maker), then add 1000ml of water.

15. Step 15 Detail

    **Note:** Using the recipe amounts and water references above, a single serving requires about 400ml of water. Work backwards to calculate — for however many servings you need, scale the recipe proportionally. A high-speed blender can run slightly below the minimum water line, so even one person can enjoy homemade soy milk freely!