How to Make Soy Protein Milk (Traditional & Healthy Version)
Soy Protein Milk is a beloved beverage found in many Singaporean kopitiams and hawker centres, reflecting the city’s multicultural influences and commitment to healthy, delicious drinks. Traditionally, soy milk is enjoyed by Singaporeans as a refreshing breakfast or teatime beverage, sometimes paired with kaya toast or chee cheong fun. The addition of soy protein elevates the classic drink, providing a nutritious boost that suits Singapore’s fast-paced, health-conscious lifestyle. This fusion beverage is naturally vegetarian and can be easily adapted for vegan diets, making it perfect for modern Singaporeans. Its creamy, slightly nutty taste is balanced with just a touch of sweetness, reminiscent of those familiar kopitiam mornings. Whether enjoyed after a morning walk around the neighbourhood or as a midday pick-me-up, this Soy Protein Milk recipe brings together the best of Singapore’s food heritage and contemporary wellness trends. It’s easy to prepare at home, free from unnecessary additives, and can be customised to your taste and dietary needs. With Singaporeans’ growing interest in plant-based options, Soy Protein Milk stands as a testament to the city’s innovative food culture.
Ingredients
- 1 cup Dried soybeans (Soaked overnight)
- 4 cups Water (Filtered)
- 2 tablespoons Soy protein powder (Unflavoured or vanilla)
- 2 leaves Pandan leaves (Daun pandan, tied into a knot)
- 1-2 tablespoons Rock sugar (Adjust to taste; can use gula melaka for local flavour)
- A pinch Salt
- 1/2 teaspoon Vanilla essence
- 2 tablespoons Oats (optional) (For added creaminess and fibre)
- As needed Ice cubes
Step-by-step instructions
Step 1 · Soak soybeans in water overnight (8-10 hours)
Soak soybeans in water overnight (8-10 hours). Drain and rinse thoroughly.
Step 2 · Blend soaked soybeans with 4 cups of filtered water until smooth
Blend soaked soybeans with 4 cups of filtered water until smooth. If using oats, add them in now.
Step 3 · Strain the blended mixture using a muslin cloth or nut milk bag int...
Strain the blended mixture using a muslin cloth or nut milk bag into a large pot. Squeeze out as much liquid as possible.
Step 4 · Add pandan leaves (if using)
Add pandan leaves (if using), rock sugar, and a pinch of salt to the soy milk. Bring to a gentle boil, then simmer for 15 minutes, stirring frequently.
Step 5 · Remove from heat and let cool slightly
Remove from heat and let cool slightly. Discard pandan leaves. Stir in soy protein powder and vanilla essence until fully dissolved.
Step 6 · Taste and adjust sweetness
Taste and adjust sweetness. Chill in the fridge or serve over ice for a refreshing Singaporean beverage.
Why this recipe is healthy
This Soy Protein Milk recipe is a healthier alternative to sweetened commercial soy drinks, allowing you to control sugar and fat levels. The use of whole, non-GMO soybeans and unflavoured soy protein powder ensures a clean, nutrient-dense beverage. It supports muscle growth, bone health, and sustained energy, making it suitable for active Singaporeans and those managing their weight or cholesterol.
A note on tradition
Soy Milk is a staple drink across Singapore, commonly found at morning markets, hawker centres, and traditional kopitiams. It’s cherished for its affordability and nourishing qualities, often enjoyed by all ages. The infusion of pandan and local sweeteners like gula melaka reflects Singapore’s multicultural culinary heritage. Today, soy protein milk is popular among the health-conscious and those seeking convenient, plant-based nutrition.