Soyabean Milk
Beverages • Singapore
How to Make Soyabean Milk (Traditional & Healthy Version)
Soyabean Milk, or 'tau huay chui' in local terms, is a beloved beverage found in almost every Singaporean kopitiam and hawker centre. Rooted in the daily rituals of Singaporeans, this silky, slightly sweet drink is enjoyed by all ages, often paired with breakfast snacks like you tiao or traditional kaya toast. Its delicate, nutty flavour and creamy texture make it a staple in Singapore’s vibrant food scene—a perfect refreshment in our tropical climate. The origins of Soyabean Milk in Singapore can be traced back to the early Chinese immigrants who brought their culinary traditions with them, adapting recipes to local tastes and preferences. Over the decades, Singaporean hawkers have perfected the art of making fresh soyabean milk, often offering both hot and cold versions. Today, it's a symbol of our multicultural food heritage, reflecting both tradition and innovation, especially with the rise of fusion versions using pandan or brown sugar. Health-conscious locals appreciate soyabean milk for its plant-based protein and low fat content, making it an excellent alternative to dairy. Its universal appeal and affordability ensure that Soyabean Milk remains an enduring favourite in Singapore.
Ingredients(for 1 large kopitiam mug (about 300ml))
- 1 cup Dried soybeans (tau huay beans, soaked overnight)
- 4 cups Water (filtered)
- 2 leaves Pandan leaves (tie into a knot) - optional
- 2-3 tbsp Rock sugar (adjust to taste, or use brown sugar for a modern twist) - optional
- 1/8 tsp Pinch of salt - optional
- 1/4 tsp Vanilla essence (optional for extra aroma) - optional
- as needed Ice cubes (for serving chilled) - optional
Instructions
- 1
Rinse and soak the dried soybeans in plenty of water overnight, or for at least 8 hours until plump.
8 hours (soaking)
For smoother milk, remove the soybean skins after soaking.
- 2
Drain and rinse the soaked soybeans. Transfer to a blender, add 2 cups of fresh water, and blend on high until very smooth.
5 minutes
Blend in batches if your blender is small for a finer texture.
- 3
Strain the blended mixture through a muslin cloth or fine sieve into a large pot, squeezing thoroughly to extract all the milk. Discard or reserve the soybean pulp (okara) for other recipes.
5 minutes
Double strain for extra smoothness.
- 4
Add the remaining 2 cups of water to the strained soy milk. Add pandan leaves and bring to a gentle simmer over medium heat, stirring frequently to prevent burning.
10 minutes
Do not boil vigorously to avoid a beany taste.
Why This Dish is Healthy
Homemade soyabean milk is a smart, health-conscious choice because it’s naturally low in calories and fat, yet rich in protein and micronutrients. By making it yourself, you avoid preservatives and excessive sugars commonly found in store-bought varieties. It’s lactose-free, making it suitable for those with dairy intolerance, and supports muscle growth and repair thanks to its quality protein content.
Soyabean milk is naturally high in plant-based protein and contains all essential amino acids, making it a nutritious option for vegetarians. It's low in saturated fat and cholesterol-free, supporting heart health. Soybeans are also a source of dietary fibre, iron, calcium, B vitamins, and isoflavones, which have antioxidant properties. Homemade versions allow you to control sugar content, making it a healthier alternative to sweetened commercial drinks.
Pro Tips
- 💡Tip 1: Use fresh, high-quality soybeans for the creamiest milk and best flavour.
- 💡Tip 2: Removing the soybean skins after soaking results in a smoother, less bitter drink.
- 💡Tip 3: Adjust sweetness and aroma by varying the amount of sugar and pandan according to your taste.
Storage & Serving
Store homemade soyabean milk in a covered jug in the refrigerator for up to 3 days. Shake or stir before serving as it may separate naturally. Do not freeze as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
