Soy Milk and Taiwanese Pancakes


My friend, Darren, recently took a family vacation to Taiwan.  I think it was a little over two weeks of being immersed in Taiwanese culture and food!  I got to live vicariously through his social media posts and when he got back, he wanted to try his hand at this recipe.  It was his daughter’s favorite meal on the trip too!  I got to his place around 10:15 am but we worked on this recipe well into the afternoon.  It was a little more effort than we imagined, but still so much fun and satisfaction!

Taiwanese Pancakes

(makes 4 large pancakes)


Whole wheat flour               2 cups (plus extra for dusting)

Boiling water                         1 cup

Sesame seed oil                    1/4 cup

Scallions                                2 cups (approx.  depending on how much you love scallions)

Salt                                          to taste


  1.  In a large mixing bowl, make a well in the center of the flour.  Slowly pour the boiling water into the middle and stir until incorporated.  Once it is cool enough to handle, use your hands to knead the dough until smooth.  Put back in the bowl and cover with a damp towel and let rest for 30 minutes.
  2.  After the dough is rested, divide into four pieces and roll into balls on a lightly floured surface.20160910_122023
  3.  Roll out each round individually, brushing it with sesame oil.  Scatter some of the scallions and a little coarse salt onto each prepared round of dough.20160910_120405
  4.  Roll up each round like a newspaper, as tightly as you can!  Then, take the roll and coil it into a snail shape, also as tightly as you can!
  5. Take each coiled dough and roll it flat again.  This seals in the scallions and creates layers in the dough which will help with flakiness. Repeat steps 2 or 3 times to creates layers!20160910_122012
  6. Warm a tablespoon of oil in a large skillet over medium heat then cook one cake at a time, turning over when golden!
  7. Serve warm along with a cup of fresh soy milk!


Soy Milk

(makes 2 quarts)


Dried soy beans                1 cup

Cold water                          6 cups (plus extra for soaking)

Sugar                                    1/4 cup


  1. Place soy beans in a large bowl and cover with cold water.  Allow to soak for 2-3 hours (Darren did two test batches:  one soaked overnight and one soaked for 2-3 hours.  We preferred the overnight soak based on flavor (less bitter).20160910_104748
  2. Drain and rinse soaked soybeans and place half of them into the blender with 2 cups of cold water.  Blend until smooth.


    3. Skim the foam off (there was a lot of foam) and then pour into a cheese cloth lined sieve over a large bowl.  Use a spoon to press and extract the soy milk.

    4. Once extracted, put the solids back into the blender and another cup of water and blend one more time.  Drain again through cheesecloth lined sieve.  (you can use the soy solids for composting or adding to baked goods for fiber!)  Repeat steps with the other half of the soaked beans.

    5. Now you have raw soy milk! Put milk into a pot and bring to a boil and add sugar to taste and simmer for 20 minutes, stirring every few minutes.  You may drink this hot or cold!

Notes:  Darren had some store bought soy milk in his pantry.  We did a side by side taste test and came to the conclusion that fresh soy milk was a lot tastier than store bought!  Also, the best way to serve the milk is to let the milk sit and then ladel some milk into a cup.  The sediment is able to settle so you don’t get a gritty texture in your cup!  Darren preffered the milk cold and ladeled.  I didn’t mind the sediment too much and loved it warm.  Enjoy!


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