How to Make Soy Milk with Sugar (Traditional & Healthy Version)
Soy Milk with Sugar is a beloved beverage found across Singapore, from bustling hawker centres to traditional kopitiams. This simple yet nourishing drink has become an integral part of local breakfast culture, often enjoyed alongside kaya toast or chee cheong fun. Its roots are deeply intertwined with Singapore's multicultural food scene, reflecting both Chinese heritage and the city’s penchant for fusion. Soy milk, freshly made from soybeans, offers a creamy texture and subtle nutty notes, while a touch of sugar adds familiar local sweetness—reminiscent of what you’ll find at your favourite Singaporean breakfast spot. Today, Soy Milk with Sugar stands out as a health-conscious beverage, perfect for those seeking a meat-free, plant-based protein source. Singaporeans appreciate this drink for its versatility: you’ll see it served both hot and cold, sometimes with creative twists like grass jelly or pandan. In a city that celebrates food diversity, soy milk has adapted to modern tastes while staying true to its hawker roots. Making it at home means you can control the sweetness and enjoy a fresh, preservative-free version, just like at your neighbourhood kopitiam. Whether you’re after a nutritious boost to start your day or a comforting drink to pair with local snacks, Soy Milk with Sugar is an authentic Singaporean choice. Its gentle flavour and wholesome ingredients make it popular among all ages, fitting into a variety of diets and health goals.
Ingredients
Step-by-step instructions
Step 1 · Rinse the soaked soybeans thoroughly
Rinse the soaked soybeans thoroughly. Remove any husks that float to the top by gently rubbing the beans in water.
Step 2 · Blend the soybeans with 4 cups of filtered water until completely s...
Blend the soybeans with 4 cups of filtered water until completely smooth and creamy.
Step 3 · Pour the blended mixture through a muslin cloth or fine sieve into ...
Pour the blended mixture through a muslin cloth or fine sieve into a large pot. Squeeze out as much liquid as possible—this is your fresh soy milk.
Step 4 · Bring the strained soy milk to a gentle boil over medium heat
Bring the strained soy milk to a gentle boil over medium heat, stirring occasionally. Add pandan leaf, if using, and a pinch of salt. Simmer for 10 minutes, skimming off foam.
Step 5 · Add sugar to taste
Add sugar to taste, stirring until fully dissolved. Remove pandan leaf. Optionally, stir in vanilla extract.
Step 6 · Let the soy milk cool slightly
Let the soy milk cool slightly. Serve hot in kopitiam glasses, or chill in the fridge and serve over ice for a refreshing treat.
Why this recipe is healthy
This Singaporean Soy Milk with Sugar recipe is a wholesome alternative to sweetened commercial drinks. It’s suitable for vegetarian and vegan diets, supports muscle health, and can be easily modified for lower sugar or higher protein needs. With no cholesterol and a low glycemic index when sugar is reduced, it’s a smart choice for anyone watching their weight or blood sugar.
A note on tradition
In Singapore, soy milk is a staple at breakfast tables and kopitiams across the island. Often paired with youtiao (dough fritters) or chee cheong fun, it’s cherished for its comforting warmth and adaptability to both traditional and modern palates. The use of pandan and the local practice of adjusting sweetness reflect Singapore’s unique fusion food culture. You’ll find soy milk vendors in every hawker centre, making it an everyday favourite for Singaporeans.