Homemade Soy Milk
Beverages • Singapore
How to Make Homemade Soy Milk (Traditional & Healthy Version)
Homemade Soy Milk is a beloved beverage often enjoyed in Singapore’s bustling kopitiams and hawker centres. This creamy, naturally sweet drink is a staple in the local breakfast scene, served hot or cold alongside kaya toast and soft-boiled eggs. Soy milk’s popularity in Singapore stems from its roots in the diverse Indian and Chinese communities, where fusion recipes and adaptations are celebrated. Making your own soy milk at home means you can enjoy a fresher, more wholesome drink, free from additives and excessive sugars found in store-bought versions. In Singapore, soy milk is cherished for its smooth texture and subtle nutty flavor, making it a refreshing choice in our tropical climate. The process of making soy milk is simple and rewarding, allowing you to tailor the sweetness and flavor to your preference. Whether you’re sipping it for breakfast, pairing it with local snacks, or using it as an ingredient in other dishes, homemade soy milk captures the essence of Singaporean food culture—accessible, nutritious, and full of local character.
Ingredients(for 1 large glass (approx. 300 ml))
- 1 cup Dried soybeans (soaked overnight)
- 4 cups Water (filtered)
- 2 Pandan leaves (tie into a knot) - optional
- 2 tablespoons Rock sugar (to taste, or use less for lower sugar) - optional
- a pinch Sea salt - optional
- 1/2 teaspoon Vanilla essence (optional, for aroma) - optional
- 2 Dates (pitted, for natural sweetness) - optional
- 1 tablespoon Oats (for creamier texture) - optional
Instructions
- 1
Rinse and soak the dried soybeans in plenty of water overnight (8-12 hours) to soften.
5 minutes
Ensure beans are fully submerged for even soaking.
- 2
Drain and rinse the soaked soybeans. Remove the outer skins by gently rubbing the beans between your hands. Discard skins for a smoother drink.
5 minutes
Removing skins reduces bitterness and improves texture.
- 3
Blend the soybeans with 4 cups of filtered water until smooth and creamy. Add pitted dates and oats if using for extra flavor and texture.
4 minutes
Blend in batches if your blender is small.
- 4
Pour the blended mixture through a muslin cloth or nut milk bag into a large pot. Squeeze to extract as much liquid as possible. Discard or repurpose the soybean pulp.
3 minutes
Use the leftover pulp (okara) in baking or cooking for zero waste!
Why This Dish is Healthy
This homemade soy milk recipe is a healthy choice for Singaporeans seeking a nutritious beverage with minimal additives and lower sugar content. By making it from scratch, you avoid preservatives and excess sweeteners found in commercial brands. It’s a plant-based, lactose-free drink that supports overall wellness, aids digestion, and fits seamlessly into vegetarian and vegan diets.
Soy milk is naturally rich in plant-based protein, low in saturated fat, and cholesterol-free, making it an excellent dairy alternative. It provides essential nutrients such as calcium (when fortified), potassium, vitamin B complex, and isoflavones, which may support heart health. Homemade versions are lower in preservatives and allow you to control sugar levels for better nutrition. Including oats or dates adds dietary fiber and natural sweetness, further enhancing its nutritional value.
Pro Tips
- 💡Tip 1: Use fresh, good-quality soybeans for the best flavor.
- 💡Tip 2: Rinse the soybeans thoroughly to remove any beany taste.
- 💡Tip 3: Infuse with pandan leaves for an authentic Singaporean aroma.
Storage & Serving
Store homemade soy milk in a clean, airtight bottle in the refrigerator. Consume within 3 days for optimal freshness. Shake well before serving as natural separation occurs.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 75.0 kcal |
