Sweetened Soy Milk
Beverages • Singapore
How to Make Sweetened Soy Milk (Traditional & Healthy Version)
Sweetened Soy Milk, locally known as 'tau huay chui', is a beloved beverage found in Singapore's vibrant kopitiam culture. Served both hot and cold, this creamy, subtly sweet drink is a staple at hawker centres and local breakfast spots. Its origins are rooted in the Chinese community, but over the years, it has become a truly Singaporean fusion classic, enjoyed by people from all walks of life. The drink’s smooth texture and delicate aroma make it refreshing and comforting, perfect for humid mornings or as a midday treat. Singaporean Sweetened Soy Milk stands out for its simplicity and versatility. Traditionally made from just soybeans and water, it is sweetened gently, often with local cane sugar or pandan-infused syrup for an aromatic twist. In Singapore, you’ll find versions enhanced with fusion influences like add-ins of grass jelly or pearls, and healthy adaptations are increasingly common in modern hawker stalls. This recipe celebrates the authentic flavor while offering a health-conscious approach, making it suitable for calorie trackers, vegetarians, and anyone seeking a nourishing beverage. Whether enjoyed after a workout or as part of a light breakfast, Sweetened Soy Milk is a timeless option that brings together tradition and wellbeing.
Ingredients(for 1 glass (~250ml) typical for Singapore kopitiam)
- 1 cup Dried soybeans (tau huay beans)
- 4 cups Water (filtered)
- 2 leaves Pandan leaves (screwpine, tied into a knot) - optional
- 2 tablespoons Rock sugar (or local cane sugar)
- 1/2 teaspoon Vanilla extract (optional, for aroma) - optional
- a pinch Salt (balances sweetness) - optional
- as needed Ice cubes (for iced version) - optional
- 1/4 cup Grass jelly (optional add-in) - optional
Instructions
- 1
Rinse dried soybeans thoroughly and soak them in water overnight or for at least 8 hours.
8 hours (soaking)
Soaking softens the beans for easier blending and smoother milk.
- 2
Drain soybeans and blend them with 4 cups of filtered water until smooth.
5 minutes
Blend in batches for finer consistency.
- 3
Pour blended mixture through a muslin cloth or fine sieve to extract soy milk, squeezing to maximize yield.
5 minutes
Use a muslin cloth for the traditional kopitiam texture.
- 4
Transfer soy milk to a pot. Add pandan leaves, rock sugar, salt, and vanilla extract. Simmer gently over medium heat for 15 minutes, stirring occasionally.
15 minutes
Do not boil vigorously to avoid curdling.
Why This Dish is Healthy
This dish is a healthy choice because it uses whole soybeans, a rich source of complete protein, and minimal added sugar. It supports muscle repair, bone health, and cardiovascular wellness. Homemade versions allow for control over sweetness and avoid preservatives or artificial additives commonly found in commercial soy milk. The recipe is adaptable for dietary needs, offering options for sugar reduction and plant-based nutrition, ideal for calorie-conscious Singaporeans.
Sweetened Soy Milk is naturally high in plant-based protein and contains beneficial phytonutrients such as isoflavones. It offers essential vitamins and minerals including calcium, potassium, and iron, making it a valuable addition to vegetarian diets. The use of pandan leaves adds antioxidants and aromatic compounds. Rock sugar provides energy without excessive calories, and the beverage is low in saturated fat and cholesterol, making it heart-friendly. Carbohydrate content is moderate, primarily from the beans and sweetener.
Pro Tips
- 💡Tip 1: Use fresh soybeans for the best flavor and creamy texture.
- 💡Tip 2: Adjust sweetness to taste for personalized nutrition.
- 💡Tip 3: Add pandan leaves during simmering for authentic Singaporean aroma.
Storage & Serving
Store in a sealed container in the refrigerator for up to 3 days. Shake well before serving. Avoid leaving at room temperature for prolonged periods.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
