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Soak the beans in water to cover overnight, then rinse and drain.
Blend with 2 cups [480 ml] of water.
Strain out the solids, saving these to make a soup or to add a bit of protein when cooking your rice.
Heat the bean milk in a medium pot on medium heat.
Skim off any froth that may rise to the surface.
Stir continuously until a thick paste forms, 10 to 20 minutes.
Transfer the paste into a medium bowl or dish that is lightly oiled and let it cool completely before covering and storing it in the refrigerator overnight to set. Use within 3 days.