Soy Milk with Cardamom
Beverages • Singapore
How to Make Soy Milk with Cardamom (Traditional & Healthy Version)
Soy Milk with Cardamom is a beloved beverage in Singapore, often enjoyed in Indian kopitiam stalls alongside classic local snacks. This fusion drink blends the creamy richness of homemade soy milk with the aromatic warmth of cardamom, resulting in a refreshingly light yet flavorful treat. It exemplifies Singapore's vibrant hawker culture, where multicultural influences come together to create unique flavors that appeal to all. Traditionally, soy milk is a staple at Singapore's bustling hawker centres and kopitiams, popular among those seeking a plant-based, dairy-free alternative. By infusing it with cardamom—a spice cherished in Indian and Malay communities—this drink celebrates the city’s rich tapestry of culinary traditions. Its delicate sweetness and soothing aroma make it a popular choice for breakfast or as a midday pick-me-up, especially in Singapore's warm climate. With a focus on wholesome ingredients and minimal sugar, this recipe delivers all the authentic taste of classic soy milk with a healthy twist. It’s a great way to enjoy a nourishing, protein-rich beverage that reflects Singapore’s passion for creative, multicultural cuisine.
Ingredients(for 1 large kopitiam mug per serving)
- 1/2 cup Dried soybeans (soaked overnight)
- 3 cups Filtered water (for blending and boiling)
- 3 pods Green cardamom pods (lightly crushed)
- 1 leaf Pandan leaf (knotted, optional but authentic) - optional
- 1-2 tbsp Rock sugar (adjust to taste; can substitute with stevia for low-calorie)
- 1/8 tsp Pinch of salt (enhances flavor)
- 1/4 tsp Vanilla essence (optional, for extra aroma) - optional
- as needed Ice cubes (for serving chilled) - optional
Instructions
- 1
Rinse and drain the soaked soybeans. Remove any loose skins for a smoother soy milk.
5 minutes
The longer you soak the beans, the creamier the milk.
- 2
Combine soybeans with 2 cups of filtered water in a blender. Blend until completely smooth and milky.
3 minutes
Blend in batches if your blender is small.
- 3
Strain the blended mixture using a muslin cloth or nut milk bag into a pot, squeezing well to extract all the liquid.
5 minutes
Save the leftover soybean pulp for use in pancakes or porridge.
- 4
Add the remaining 1 cup of water, crushed cardamom pods, pandan leaf, and a pinch of salt to the soy milk. Bring to a gentle boil over medium heat, stirring often.
7 minutes
Stir continuously to prevent sticking or burning.
Why This Dish is Healthy
This Soy Milk with Cardamom recipe is a healthy choice because it’s made from scratch using wholesome, minimally processed ingredients. It suits vegetarian and vegan diets, offers a good protein-to-calorie ratio, and is low in saturated fat. By controlling the sugar content, you can enjoy a naturally sweet, nutritious drink that supports weight management and stable blood sugar—perfect for anyone tracking their calories or aiming for a balanced diet.
Homemade soy milk is an excellent source of plant-based protein, dietary fiber, and essential amino acids. It’s naturally low in saturated fat and cholesterol-free, making it heart-friendly. Soybeans contain isoflavones, which may help with cholesterol regulation, and the cardamom adds antioxidants that support digestion. Using minimal rock sugar keeps the glycemic index moderate, while adding pandan leaf enhances aroma without extra calories. This beverage is also rich in calcium, iron, and B-vitamins, supporting energy and overall wellness.
Pro Tips
- 💡Use fresh pandan leaf for authentic local aroma.
- 💡For ultra-smooth soy milk, strain twice through a fine muslin cloth.
- 💡Adjust cardamom intensity to taste; too much can overpower the drink.
Storage & Serving
Store leftover soy milk in an airtight bottle in the refrigerator for up to 3 days. Shake well before serving. Do not freeze as it may separate.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
