How to Make Tau Huay (Traditional & Healthy Version)
Tau Huay, also known as soybean pudding or tofu pudding, is a beloved dessert found in Singapore’s bustling hawker centres and traditional kopitiams. Silky smooth and delicately sweet, Tau Huay has roots in Chinese culture, but over the decades, it has become a uniquely Singaporean treat, enjoyed by all walks of life. The classic preparation features a soft, custard-like texture served with a fragrant syrup, sometimes infused with pandan or ginger for a local twist. In Singapore, Tau Huay is often enjoyed as a light breakfast, teatime snack, or a refreshing dessert after a hearty meal. Its simple, wholesome ingredients make it a favourite among those seeking healthy dessert options, especially as plant-based diets and vegan lifestyles become more popular. The fusion of tradition and innovation in Singapore’s food scene means you’ll find both classic and modern versions of Tau Huay, sometimes served chilled or paired with creative syrups. This healthy take on Tau Huay is low in fat, high in plant protein, and uses less sugar, making it a guilt-free indulgence that fits well into a balanced diet. Recreating Tau Huay at home gives you full control over the ingredients, allowing you to enjoy an authentic Singaporean experience with a nutritious twist. Whether served warm or cold, this dessert brings a taste of Singapore’s multicultural hawker culture right to your table.
Ingredients
Step-by-step instructions
Step 1 · Rinse and soak dried soybeans overnight in plenty of water
Rinse and soak dried soybeans overnight in plenty of water. Drain and rinse well.
Step 2 · Blend soaked soybeans with 2 cups filtered water until very smooth
Blend soaked soybeans with 2 cups filtered water until very smooth. Strain using a muslin cloth or nut milk bag to extract fresh soy milk.
Step 3 · Bring the soy milk to a gentle boil in a saucepan
Bring the soy milk to a gentle boil in a saucepan, stirring to prevent sticking. Simmer for 5 minutes and skim off foam.
Step 4 · Add agar-agar powder and a pinch of salt to the hot soy milk
Add agar-agar powder and a pinch of salt to the hot soy milk. Stir continuously until fully dissolved. Remove from heat.
Step 5 · Pour the mixture into serving bowls
Pour the mixture into serving bowls. Let cool to room temperature, then chill in the fridge until set.
Step 6 · For the syrup
For the syrup, simmer cane sugar with 1/2 cup water, pandan leaves, and ginger slices for 5 minutes. Strain and cool.
Step 7 · Serve Tau Huay chilled or at room temperature with a drizzle of pan...
Serve Tau Huay chilled or at room temperature with a drizzle of pandan-ginger syrup. Garnish with extra pandan if desired.
Why this recipe is healthy
This healthy Tau Huay recipe is naturally low in fat, free from dairy and cholesterol, and suitable for those seeking lighter dessert options. The use of fresh soy milk ensures quality protein intake, while reducing sugar and using agar-agar keeps the dish light and easy to digest. It’s a nourishing, satisfying way to enjoy a local Singaporean treat without compromising wellness goals, making it perfect for weight management and balanced eating.
A note on tradition
Tau Huay is an iconic dessert in Singapore, served in nearly every kopitiam, hawker centre, and dessert stall. Traditionally eaten for breakfast or as a light supper, it is cherished for its simplicity and comfort. During the 1960s and 70s, Tau Huay stalls were a familiar sight in regional neighborhoods, often run by second-generation hawkers who brought their own creative twists. Today, Tau Huay remains a symbol of Singapore’s multicultural culinary scene, frequently enjoyed by young and old alike.