Soy Milk
Beverages • Singapore
How to Make Soy Milk (Traditional & Healthy Version)
Soy milk, or 'tau huay chui', is a beloved beverage found in Singapore's bustling kopitiams and hawker centres. This nourishing drink has deep roots in local culture, often paired with breakfast classics like steamed buns or chee cheong fun. Singaporean soy milk is distinct for its creamy texture and light sweetness, making it a refreshing choice for all ages. Traditionally served both hot and cold, soy milk is enjoyed throughout the day, especially in the humid Singapore climate. The fusion influences in Singaporean soy milk are evident in its adaptability—sometimes infused with pandan leaves for a local fragrance, or sweetened with rock sugar for a gentle finish. Its popularity spans generations, from schoolchildren grabbing a quick sip between classes to office workers seeking a healthy mid-day beverage. With its vegetarian-friendly profile and versatility, soy milk is a staple in Singapore’s vibrant food scene, offering a nutritious alternative to sugary drinks. Whether you’re at a heartland kopitiam or a modern café, soy milk always delivers comfort and tradition.
Ingredients(for 1 large kopitiam glass (about 300ml))
- 1 cup Dried soybeans (tau huay beans)
- 4 cups Water (for blending and boiling)
- 2 leaves Pandan leaves (screwpine, tied into a knot) - optional
- 2 tablespoons Rock sugar (for sweetness)
- 1/4 teaspoon Sea salt (enhances flavor) - optional
- 1/2 teaspoon Vanilla essence (optional, for fusion twist) - optional
- as needed Ice cubes (for cold serving) - optional
- 1 tablespoon Stevia or monk fruit sweetener (for weight loss version) - optional
Instructions
- 1
Rinse and soak soybeans overnight (8 hours) or at least 4 hours. Drain and remove skins for a smoother soy milk.
5 minutes
Removing skins gives a silkier texture.
- 2
Blend soaked soybeans with 4 cups water until smooth and creamy.
5 minutes
Blend in batches for even consistency.
- 3
Pour mixture through a muslin cloth or fine sieve into a pot, squeezing to extract as much liquid as possible.
5 minutes
Use a muslin bag for best results.
- 4
Add pandan leaves to the pot. Bring soy milk to a gentle boil, then simmer for 10-15 minutes, stirring occasionally.
15 minutes
Watch for overflow—soy milk foams easily.
Why This Dish is Healthy
This homemade soy milk recipe avoids additives and excessive sugar commonly found in commercial versions. By using rock sugar or natural sweeteners, it keeps the glycemic impact low. Soybeans provide high-quality protein and fiber, which aid satiety and weight management. The recipe is low in fat and calories, making it ideal for those seeking a nutritious, refreshing drink without sacrificing taste.
Soy milk is rich in plant-based protein, making it a great substitute for dairy. It contains essential amino acids, B vitamins, calcium, and potassium. The addition of pandan leaves and minimal sugar keeps the drink low in calories while offering antioxidants. Soy milk is lactose-free, cholesterol-free, and suitable for vegetarians and vegans. With only natural ingredients, it’s a heart-healthy beverage that supports digestion and bone health.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for authentic fragrance.
- 💡Tip 2: Remove soybean skins for a smoother drink.
- 💡Tip 3: Adjust sweetness based on your dietary needs.
Storage & Serving
Store soy milk in a clean glass bottle in the refrigerator for up to 3 days. Shake or stir before serving, as natural separation may occur. Avoid leaving at room temperature to prevent spoilage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
