Soya Bean Milk
Hawker • Singapore
About Soya Bean Milk
Fresh soya bean milk — hot or cold
How to Make Soya Bean Milk (Traditional & Healthy Version)
Soya Bean Milk is a beloved beverage in Singapore, found in almost every kopitiam and hawker centre across the island. Known locally as 'tau huay chui', this creamy, smooth drink is enjoyed by all ages, often served chilled or warm, and paired with local snacks like you tiao (fried dough sticks). Its origins trace back to the Chinese community in Singapore, but over time, Soya Bean Milk has become a staple in the diverse food culture, reflecting Singapore's fusion influences and penchant for health-conscious choices. The taste is delicately sweet with a subtle nutty aroma, making it a refreshing accompaniment to breakfast or lunch. Unlike many sugary drinks, Singaporean Soya Bean Milk is often made with just a hint of sweetness, allowing the natural flavor of the soybeans to shine through. Many hawkers and kopitiam stalls now offer healthier adaptations, using less sugar and even adding fusion touches like pandan or ginger. This traditional and healthy recipe is easy to prepare at home, offering an authentic taste of Singapore in every sip. It’s a great choice for vegans, vegetarians, and anyone looking to enjoy a nutritious, low-calorie beverage that fits perfectly into a balanced diet.
Ingredients(for 1 large glass (about 250ml), typical kopitiam portion)
- 1 cup Dried soybeans (tau huay beans)
- 4 cups Filtered water (for blending and boiling)
- 2 leaves Pandan leaves (optional, for aroma) - optional
- 2 tablespoons Rock sugar (adjust to taste)
- 1/4 teaspoon Sea salt (for balance) - optional
- 1/2 teaspoon Vanilla extract (optional, for fusion flavor) - optional
- 1 small slice Ginger slice (optional, for warmth) - optional
- as needed Ice cubes (for serving chilled) - optional
Instructions
- 1
Rinse the dried soybeans thoroughly and soak them in filtered water overnight (at least 8 hours).
5 minutes
Soaking ensures a smoother blend and creamier texture.
- 2
Drain the soaked soybeans and remove any loose skins for a cleaner taste.
3 minutes
Removing skins reduces bitterness and enhances smoothness.
- 3
Blend the soybeans with 4 cups of filtered water until very smooth.
5 minutes
Blend in batches for best results; add pandan leaves for aroma if desired.
- 4
Strain the blended mixture through a muslin cloth or fine sieve to extract the pure soya bean milk.
4 minutes
Squeeze thoroughly to maximize yield and minimize waste.
Why This Dish is Healthy
This recipe is a healthy choice because it uses whole soybeans, filtered water, and natural sweeteners. By reducing added sugar and including optional pandan or ginger for flavor, it avoids artificial additives. Soya Bean Milk fits easily into weight management and diabetic diets, as it is low in calories, high in protein, and free from dairy and gluten, supporting overall wellness and digestion.
Soya Bean Milk is naturally high in plant-based protein and contains essential amino acids, making it an excellent dairy alternative for vegans and vegetarians. It is low in saturated fat and cholesterol, offering heart-healthy benefits. Soybeans provide dietary fiber, vitamins like B2 (riboflavin), and minerals such as calcium, iron, and magnesium. The drink is also hydrating and, when made with minimal sugar, can be a low-calorie, nutrient-rich option.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for authentic fragrance.
- 💡Tip 2: Soak soybeans overnight for the creamiest texture.
- 💡Tip 3: Strain twice for ultra-smooth milk, especially for kids.
Storage & Serving
Store fresh Soya Bean Milk in the refrigerator for up to 3 days. Shake well before serving. Do not freeze, as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 55.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 2.0 g |
| Fiber | 0.0 g |
