How to Make Soy Bean Milk (Traditional & Healthy Version)
Soy Bean Milk, known locally as 'Tau Hway Chui' (豆花水), is a beloved beverage found in almost every kopitiam and hawker centre across Singapore. This silky-smooth drink, made from whole soybeans, is a staple at breakfast tables and a cooling refresher in our tropical climate. Singaporean Soy Bean Milk is enjoyed by people of all ages, often paired with classic local snacks like you tiao (dough fritters) or savoury kaya toast for a true kopitiam experience. Rooted in Singapore’s vibrant hawker culture, Soy Bean Milk reflects the island’s diverse culinary influences and commitment to wholesome, plant-based nourishment. Hawkers have perfected the art of balancing creamy richness with subtle nutty notes, offering both traditional and fusion variations. Its versatility has also inspired creative adaptations, including less-sweet versions and those infused with pandan or ginger, making it a beverage that evolves with Singapore’s ever-changing food scene. Opting to make Soy Bean Milk at home offers full control over sweetness and ingredients, making it an excellent choice for health-conscious individuals seeking an authentic yet nutritious local drink.
Ingredients
Step-by-step instructions
Step 1 · Rinse and soak the dried soybeans overnight (8-10 hours) in plenty ...
Rinse and soak the dried soybeans overnight (8-10 hours) in plenty of water until they are plump and the skins loosen.
Step 2 · Drain and rinse the soaked soybeans
Drain and rinse the soaked soybeans. Remove loose skins for a silkier milk (optional but recommended).
Step 3 · Blend soybeans with 4 cups of filtered water until completely smooth
Blend soybeans with 4 cups of filtered water until completely smooth. Work in batches if needed.
Step 4 · Pour the mixture through a muslin cloth or nut milk bag into a larg...
Pour the mixture through a muslin cloth or nut milk bag into a large pot. Squeeze out as much liquid as possible. Discard or reuse the pulp for other recipes.
Step 5 · Add pandan leaves to the pot and bring the soy milk to a gentle boi...
Add pandan leaves to the pot and bring the soy milk to a gentle boil over medium heat. Stir constantly to prevent burning. Simmer for 10-12 minutes.
Step 6 · Remove pandan leaves
Remove pandan leaves. Stir in rock sugar (to taste), salt, and vanilla essence if using. Mix until sugar dissolves.
Step 7 · Allow to cool slightly
Allow to cool slightly. Serve warm or over ice for a classic Singaporean chilled soy bean milk experience.
Why this recipe is healthy
This Singaporean Soy Bean Milk recipe uses whole soybeans and allows you to control sugar levels, keeping calories in check. Its high protein and fiber content promote satiety for weight management, while being cholesterol-free supports cardiovascular health. As a plant-based beverage, it's suitable for vegetarian and vegan diets, and is lactose-free, making it gentle on digestion and allergen-friendly for most individuals.
A note on tradition
Soy Bean Milk is deeply ingrained in Singapore’s hawker culture and everyday life. Traditionally sold at wet markets, kopitiams, and roadside stalls, it is enjoyed by locals from all walks of life as a nourishing companion to popular breakfast snacks. Its roots in Singaporean-Chinese communities have expanded to influence fusion versions, reflecting the country's multicultural culinary scene. Today, Soy Bean Milk is a symbol of comfort and nostalgia, often associated with leisurely weekend breakfasts or a quick, wholesome refreshment during bustling workdays.