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
Step-by-step instructions
Step 1 · Rinse and soak the dried soybeans in plenty of water overnight (8-1...
Rinse and soak the dried soybeans in plenty of water overnight (8-12 hours) to soften.
Step 2 · Drain and rinse the soaked soybeans
Drain and rinse the soaked soybeans. Remove the outer skins by gently rubbing the beans between your hands. Discard skins for a smoother drink.
Step 3 · Blend the soybeans with 4 cups of filtered water until smooth and c...
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.
Step 4 · Pour the blended mixture through a muslin cloth or nut milk bag int...
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.
Step 5 · Add pandan leaves and a pinch of salt to the strained soy milk
Add pandan leaves and a pinch of salt to the strained soy milk. Bring to a gentle boil over medium heat, stirring constantly to prevent sticking.
Step 6 · Simmer for 10 minutes
Simmer for 10 minutes, removing any foam. Stir in rock sugar or adjust sweetness to taste. Remove pandan leaves and let the soy milk cool slightly.
Step 7 · Add vanilla essence if desired
Add vanilla essence if desired. Serve hot or chilled, as enjoyed in Singapore’s kopitiams.
Why this recipe 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.
A note on tradition
In Singapore, soy milk is a common sight in every kopitiam and hawker centre, reflecting the nation's multicultural palate. It’s especially popular as a breakfast beverage, but locals enjoy it throughout the day either on its own or with snacks like you tiao. Soy milk has evolved with fusion influences, incorporating local ingredients like pandan and serving as a base for creative drinks in modern cafés. Its presence in daily life makes it a nostalgic and comforting choice for many Singaporeans.