Soybean Milk Pudding
Beverages • Singapore
How to Make Soybean Milk Pudding (Traditional & Healthy Version)
Soybean Milk Pudding, known locally as 'tau huay' (豆花), is a beloved dessert beverage found in countless Singapore kopitiams and hawker centres. This silky-smooth treat is cherished for its delicate texture and subtly sweet, comforting flavor. Traditionally served warm or chilled, soybean milk pudding bridges the culinary influences of Singapore’s dynamic food scene, reflecting both Chinese heritage and innovative fusion twists that have evolved through generations. In Singapore, enjoying a bowl of fresh tau huay is a nostalgic experience, often paired with breakfast or as a light afternoon snack. Its popularity stems from its wholesome ingredients and the simplicity of preparation, making it an accessible and satisfying dessert for all ages. The healthy version featured here uses minimal sugar and natural gelling agents, making it a great choice for health-conscious individuals and those tracking their calories. Whether you’re reminiscing about childhood breakfasts at your neighborhood kopitiam or discovering local flavors, this recipe brings authentic Singaporean comfort to your kitchen.
Ingredients(for 1 medium bowl (approx. 200ml))
- 2 cups Unsweetened soybean milk (fresh, preferably homemade)
- 1/2 teaspoon Agar-agar powder (local brands available at wet markets)
- 1 tablespoon Cornstarch (for creamier texture)
- 1/2 cup Filtered water
- 2 tablespoons Rock sugar (adjust to taste)
- 1 leaf Pandan leaf (tied into a knot for fragrance) - optional
- a pinch Sea salt - optional
- to taste Low-calorie sweetener (optional, for weight-loss adaptation) - optional
Instructions
- 1
In a saucepan, combine unsweetened soybean milk and pandan leaf. Heat gently over medium-low flame, stirring occasionally to infuse aroma without boiling.
5 minutes
Do not let the milk boil to avoid splitting and to maintain smoothness.
- 2
In a small bowl, dissolve agar-agar powder and cornstarch in filtered water, mixing well until fully blended and lump-free.
2 minutes
Ensure agar-agar is completely dissolved for a smooth set.
- 3
Slowly pour the agar-agar mixture into the warm soybean milk, stirring constantly. Add rock sugar and a pinch of salt, stirring until sugar is fully dissolved.
5 minutes
Stir constantly to prevent the base from sticking and to ensure even gelling.
- 4
Continue to simmer the mixture on low heat, stirring gently, until slightly thickened. Remove the pandan leaf.
3 minutes
Simmer just until the mixture coats the back of a spoon.
Why This Dish is Healthy
This healthy Singaporean soybean milk pudding recipe relies on plant-based ingredients, low sugar, and natural gelling agents instead of high-calorie cream or gelatin. It’s suitable for those watching their weight, managing diabetes, or seeking heart-healthy options. By focusing on minimally processed components and keeping added sugars low, you get all the comforting flavors of traditional tau huay while supporting your health goals.
Soybean milk pudding is rich in plant-based protein, providing essential amino acids for muscle health. It’s low in saturated fat and cholesterol-free, making it heart-friendly. The use of agar-agar adds dietary fiber, supporting digestive health. With minimal added sugar, this dessert is suitable for calorie-conscious diets. Soybeans also contain isoflavones, which are linked to potential cardiovascular and bone health benefits. Vitamins such as calcium, iron, and B-vitamins are naturally present, making this a nourishing choice for vegetarians.
Pro Tips
- 💡Use fresh, homemade soybean milk for the best flavor and texture.
- 💡Strain the mixture before chilling for the silkiest result.
- 💡Infuse with pandan leaf for an authentic Singaporean aroma.
Storage & Serving
Store covered in the refrigerator for up to 3 days. Keep chilled for best texture. Do not freeze, as freezing will affect the pudding’s consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 125.0 kcal |
