Directions:

1. To make the soy milk, soak soybeans in water overnight, enough to cover it completely. Wash it with cold water.

2. Blend it with water until smooth. 

3. Cook until the liquid comes to a boil, skimming any foam that comes to the top. Simmer for 15 minutes.

4. Strain through a cheesecloth and squeeze until all the liquid comes out. Let cool.

5. To make the syrup, mix the ingredients together and simmer until the mixture thickens. Set aside.

6. To make the tapioca pearls, mix all the ingredients together. Roll each individually and coat in tapioca flour. Cook in boiling water until the balls are translucent. Coat in syrup to store tapioca pearls.

7. Mix 2 tsp of the soy milk with gypsum to create a slurry. Mix with the rest of the soy milk in a heatproof container that will fit in your steamer.

8. Cover with saran wrap and steam for 10 minutes until it is firm.

9. Mix with the toppings and serve warm. 

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