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
Step-by-step instructions
Step 1 · Rinse and soak the dried soy beans in plenty of water overnight or ...
Rinse and soak the dried soy beans in plenty of water overnight or at least 8 hours until they are plump.
Step 2 · Drain and rinse the soaked soy beans
Drain and rinse the soaked soy beans. Remove the skins by gently rubbing the beans between your palms. Discard skins for a smoother milk.
Step 3 · Combine soy beans and 4 cups of filtered water in a blender
Combine soy beans and 4 cups of filtered water in a blender. Blend on high until completely smooth and creamy.
Step 4 · Pour the blended mixture through a muslin cloth or nut milk bag ove...
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).
Step 5 · Transfer the strained soy milk to a pot
Transfer the strained soy milk to a pot. Add pandan leaf, rock sugar, and salt. Bring to a gentle boil, then simmer for 10 minutes, stirring occasionally. Remove pandan leaf.
Step 6 · Taste and adjust sweetness
Taste and adjust sweetness. Add vanilla extract if using. Serve hot, or cool to room temperature and chill with ice cubes for a classic Singaporean iced soy milk.
Why this recipe 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.
A note on tradition
Soy Bean Milk is a staple in Singapore’s hawker and kopitiam scene, enjoyed across all communities. It’s commonly paired with local breakfast foods and is a symbol of Singapore’s vibrant hawker culture. While enjoyed year-round, it’s especially popular during festive mornings and as a cooling drink after a hot day exploring the city.