Pea Protein Milk
Hawker • Singapore
How to Make Pea Protein Milk (Traditional & Healthy Version)
Pea Protein Milk is a modern fusion beverage that has made its way into Singapore’s vibrant kopitiam scene and health-conscious cafes. This creamy, plant-based drink draws inspiration from Singapore’s multicultural food landscape, where innovative blends are celebrated alongside traditional fare. With its light, nutty taste and smooth texture, pea protein milk is a great alternative to dairy for those seeking more plant-based options, echoing Singapore’s growing focus on wellness and sustainability. In Singapore, the rise of vegetarian and vegan options in hawker centres reflects a shift towards healthier eating, without losing the communal kopitiam spirit. Pea Protein Milk fits perfectly into this trend, offering a nutritious drink that can be enjoyed alongside a hearty breakfast or as a midday refreshment. Its neutral taste makes it a versatile base for local add-ons like pandan, gula melaka, or even a shot of kopi, embodying Singapore’s unique knack for blending global influences with homegrown flavors. Whether enjoyed plain or jazzed up with local ingredients, Pea Protein Milk is a delicious, protein-rich beverage for today’s Singaporean table.
Ingredients(for 1 tall glass (about 250ml per serving))
- 1 cup Dried yellow split peas (soaked overnight)
- 3 cups Water (for blending and boiling)
- 1/2 teaspoon Vanilla extract - optional
- 1/8 teaspoon Sea salt - optional
- 1 tablespoon Gula melaka syrup (or honey, to taste) - optional
- 1 Pandan leaf (tied into a knot) - optional
- 2 tablespoons Rolled oats (optional for extra creaminess) - optional
- as needed Ice cubes (for serving cold) - optional
Instructions
- 1
Rinse the soaked yellow split peas thoroughly under running water. Drain well.
2 minutes
Use fresh, high-quality peas for best flavor.
- 2
In a pot, add the rinsed split peas and 2 cups of water. Bring to a boil, then simmer for 15 minutes with the pandan leaf.
17 minutes
Simmer until peas are softened but not mushy.
- 3
Discard the pandan leaf. Drain the peas and let them cool for 5 minutes.
5 minutes
Cooling prevents a starchy texture when blending.
- 4
Transfer cooled peas to a blender. Add 1 cup fresh water, rolled oats (if using), vanilla extract, sea salt, and gula melaka syrup.
3 minutes
Add water gradually to reach your preferred consistency.
Why This Dish is Healthy
This Pea Protein Milk recipe is a healthy alternative to traditional dairy milk, offering high protein content with minimal saturated fat. It’s low in calories (when unsweetened) and provides slow-digesting carbohydrates, making it ideal for sustained energy. Free from lactose and cholesterol, it’s gentle on digestion and suitable for those with lactose intolerance or looking to reduce animal-based foods. The natural ingredients support a balanced, nutrient-rich diet.
Pea Protein Milk is rich in plant-based protein, making it an excellent choice for vegetarians and those seeking to increase their protein intake without dairy. Yellow split peas are a good source of dietary fiber, B vitamins, and essential minerals like iron and magnesium. The addition of oats can boost beta-glucan content, supporting heart health. Naturally low in fat and free from cholesterol, this beverage is suitable for most diets and helps support muscle maintenance and satiety.
Pro Tips
- 💡Tip 1: For smoother texture, strain the milk twice through a nut milk bag.
- 💡Tip 2: Experiment with local flavors like pandan or ginger for a Singaporean twist.
- 💡Tip 3: Use leftover pea pulp in soups, porridge, or baked goods to minimize waste.
Storage & Serving
Store Pea Protein Milk in a sealed jar or bottle in the refrigerator for up to 3 days. Shake well before each use as natural separation is normal. Not suitable for freezing as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 2.0 g |
| Fiber | 0.0 g |
