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
Step-by-step instructions
Step 1 · Rinse and soak the dried soybeans in plenty of water overnight
Rinse and soak the dried soybeans in plenty of water overnight, or for at least 8 hours until plump.
Step 2 · Drain and rinse the soaked soybeans
Drain and rinse the soaked soybeans. Transfer to a blender, add 2 cups of fresh water, and blend on high until very smooth.
Step 3 · Strain the blended mixture through a muslin cloth or fine sieve int...
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.
Step 4 · Add the remaining 2 cups of water to the strained soy milk
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.
Step 5 · Once simmering
Once simmering, add rock sugar (or brown sugar), a pinch of salt, and vanilla essence if using. Stir until dissolved. Remove and discard pandan leaves.
Step 6 · Allow the soyabean milk to cool slightly
Allow the soyabean milk to cool slightly. Serve hot, or chill in the refrigerator and serve over ice for a refreshing treat.
Why this recipe 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.
A note on tradition
Soyabean milk is an iconic drink across Singapore, often enjoyed at breakfast or as a light snack from hawker stalls and kopitiams. It embodies the multicultural influences of Singapore, with local twists like serving it with pandan or brown sugar. The drink reflects Singapore’s pragmatic approach to food—nourishing, delicious, and affordable. It's especially popular during hot afternoons or festive gatherings, symbolizing comfort and tradition.