Soak 2 cups soybeans in water for 8 to 10 hours
Drain and rinse the soybeans
Blend the soybeans with fresh water into a smooth slurry
Strain the slurry through a muslin cloth or fine sieve
Collect the liquid and set aside the leftover soybean pulp
Boil the liquid on medium heat, stirring continuously
Add the leftover soybean pulp back into the boiling mixture
Cook until it thickens into a dough-like mass
Let the mixture cool slightly
Knead the mixture into a smooth dough
Divide the dough into small portions
Roll each portion around skewers or sticks to form chaap shapes
Steam the shaped chaap for 15 to 20 minutes
Remove and let it cool completely
Use immediately in curries or marinate and store as needed