Rinse the soybeans thoroughly and soak them in plenty of water for at least 8 hours if using whole beans, or 3 hours for split beans.

If using whole beans, remove most skins by rubbing them gently in the soaking water and drain the water, repeating until the majority of the skins are gone.

In a blender, add the soaked soybeans and just enough water to cover them. Blend on a low setting until a fine puree forms.

Gradually add the remaining water while blending and set aside about 1.5 cups of water.

Set a sieve over a large pot lined with muslin or cheesecloth. Pour half of the bean puree into it, stirring gently to drain most of the liquid. Squeeze the remaining pulp to extract all the liquid. Repeat with the second batch.

Rinse the pulp with half of the reserved water, strain, and squeeze again to utilize every drop.

In a pot, add the fresh soy milk and the optional pandan leaf. Bring to medium-high heat, stirring constantly until it bubbles.

Reduce to a gentle simmer and let it cook for 20-30 minutes, stirring occasionally for a creamy texture.

Remove from heat, then add a pinch of salt and your preferred sweetener to taste, stirring to blend the flavors.

Serve it warm or chilled, and feel free to add any of the optional ingredients for a heartier breakfast treat.