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
Step-by-step instructions
Step 1 · In a saucepan
In a saucepan, combine unsweetened soybean milk and pandan leaf. Heat gently over medium-low flame, stirring occasionally to infuse aroma without boiling.
Step 2 · In a small bowl
In a small bowl, dissolve agar-agar powder and cornstarch in filtered water, mixing well until fully blended and lump-free.
Step 3 · Slowly pour the agar-agar mixture into the warm soybean milk
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.
Step 4 · Continue to simmer the mixture on low heat
Continue to simmer the mixture on low heat, stirring gently, until slightly thickened. Remove the pandan leaf.
Step 5 · Pour the hot mixture into serving bowls
Pour the hot mixture into serving bowls. Let cool at room temperature before transferring to the fridge to chill and set (at least 1 hour).
Step 6 · Serve chilled
Serve chilled, or enjoy warm for a traditional kopitiam-style breakfast. Optionally, drizzle with a little extra soybean milk or low-calorie sweetener before serving.
Why this recipe 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.
A note on tradition
Soybean milk pudding, or tau huay, is a staple dessert across Singapore, often enjoyed at breakfast or as a light supper in bustling hawker centres and kopitiams. It reflects the multicultural influences that define Singaporean cuisine, blending Chinese traditional recipes with local adaptations. Tau huay is especially popular during festive occasions and as a comfort food for all ages, embodying the simplicity and warmth of community dining in Singapore.