Soy Bean Milk 220 Kcal, 6.6g of Fat, 37g of Carbohydrates, and Only 3g of Protein
Beverages • Singapore
How to Make Soy Bean Milk (Traditional & Healthy Version)
Soy Bean Milk, known as 'tau huay chui' in local kopitiams, is a beloved beverage across Singapore. Found in almost every hawker centre and kopitiam, this creamy, subtly sweet drink has been a staple for generations. It’s especially popular for breakfast or as a refreshing pick-me-up on a hot afternoon. The smooth, silky texture and naturally nutty flavour make it a favourite among all age groups. In Singapore, Soy Bean Milk is often enjoyed with a side of 'you tiao' (fried dough sticks), but its wholesome simplicity stands strong on its own. The origins of soy bean milk are deeply woven into the multicultural fabric of Singaporean hawker culture. Local vendors have perfected the art of balancing sweetness and creaminess, and fusion influences have inspired unique twists such as grass jelly or gula melaka variations. Choosing a healthier, homemade version allows you to control the sweetness and fat content while still enjoying that authentic kopitiam experience. This recipe is designed to deliver the classic taste Singaporeans love, but in a more health-conscious way—making it perfect for those who want to enjoy their favourite beverage while keeping an eye on their macros.
Ingredients(for 1 large kopitiam-style mug (about 300ml))
- 1/2 cup (about 80g) Dried soy beans (Use non-GMO soy beans for best results)
- 4 cups (1 litre) Water (Filtered)
- 1 leaf Pandan leaf (Knot tied, 'daun pandan') - optional
- 1.5 tablespoons Rock sugar (Or adjust to taste; use less for lower calories)
- 1/8 teaspoon Salt (Enhances flavour)
- 1/4 teaspoon Vanilla extract (Optional, for aroma) - optional
- As needed Ice cubes (For serving chilled) - optional
Instructions
- 1
Rinse and soak the dried soy beans in plenty of water overnight or at least 8 hours until they are plump.
8 hours (soaking)
Soaking softens the beans for smoother blending and easier digestion.
- 2
Drain and rinse the soaked soy beans. Remove the skins by gently rubbing the beans between your palms. Discard skins for a smoother milk.
5 minutes
Removing the skins gives your soy milk a silkier texture.
- 3
Combine soy beans and 4 cups of filtered water in a blender. Blend on high until completely smooth and creamy.
3 minutes
Blend in batches if needed to avoid overflow.
- 4
Pour the blended mixture through a muslin cloth or nut milk bag over a large bowl. Squeeze well to extract all the liquid. Discard or repurpose the soy pulp (okara).
5 minutes
Use the leftover okara in pancakes or add to porridge for extra fibre.
Why This Dish is Healthy
This Soy Bean Milk recipe is a healthy beverage option as it is free from preservatives and artificial additives found in commercial versions. You control the sugar content, making it suitable for weight management and diabetic diets. Its plant-based protein supports muscle repair, and the fibre from soy beans (if some pulp is retained) aids digestion. It’s also dairy-free, suitable for lactose intolerance and vegetarian diets.
Homemade Soy Bean Milk is low in saturated fat and cholesterol-free, making it heart-friendly. With around 220 kcal per serving, it offers plant-based protein, complex carbohydrates, and is rich in isoflavones, which may support heart health. It provides essential minerals such as calcium (especially if fortified), potassium, and magnesium, and is a good source of vitamin B. The addition of pandan gives a local aroma without extra calories.
Pro Tips
- 💡Tip 1: Use a muslin cloth or nut milk bag for the smoothest texture.
- 💡Tip 2: Chill the milk thoroughly before serving for the best kopitiam-style refreshment.
- 💡Tip 3: Add pandan leaf during simmering for an authentic Singaporean aroma.
Storage & Serving
Store freshly made soy bean milk in a sealed container in the fridge for up to 3 days. Shake well before serving. Do not leave at room temperature for extended periods.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
