Love Korean ‘goguma’ latte? Don’t miss this creamy soy milk twist with purple sweet potato

In the heart of Kuala Lumpur, a beloved Korean café beverage called goguma latte (고구마 라떼) captured the hearts of many during my visit years ago. Goguma, or sweet potato, is a winter favorite, often roasted and enjoyed as a snack while cafes creatively transform the tuber into a delightful drink. This drink, a creamy blend of steamed sweet potato and milk or soy milk, offers a comforting and naturally sweet taste.

Inspired by this classic treat, I decided to create my own twist using fresh, homemade soy milk. Soy milk, known as doujiang in Mandarin, brings a familiar nutty flavor and smooth texture, perfectly complementing the mellow sweetness of the sweet potatoes. For an added touch of warmth and coziness, I opted for purple sweet potatoes, their luxurious hue whispering "cosy" to the drinker.

To make this soy milk, I followed a unique method: blending soaked raw soybeans with cooked sweet potatoes before straining the mixture. While this requires an extra step, it results in a silky smooth, creamy soy milk without any clumps or sludge. The leftover soybean pulp, rich in protein and fiber, is a nutritious addition to my morning oats, thickening the oats and infusing them with a mild sweet potato flavor.

I chose not to add any sugar, as the natural sugars and starches from the sweet potatoes already provide a gentle, less cloying sweetness.

Here's the simple process: Begin by rinsing 100 grams of dried organic soybeans thoroughly and soaking them overnight. Drain and rinse well the next day. Steam 2 medium purple sweet potatoes until tender, then blend them with the soaked soybeans and 1.2 liters of filtered water. Blend until smooth, and strain the mixture using a muslin cloth or cheesecloth to extract the liquid.

Squeeze the cloth to remove as much liquid as possible, leaving a dry pulp. Heat the strained liquid in a pot over medium-low heat, stirring continuously, until simmering gently for 15 minutes. This step ensures the soybeans are cooked through and any raw bean flavor is eliminated. Pour the finished sweet potato soy milk into cups and serve warm.

Enjoy this comforting, creamy beverage that beautifully blends Korean tradition with homemade soy milk goodness.