Soy Protein Milk
Hawker • Singapore
How to Make Soy Protein Milk (Traditional & Healthy Version)
Soy Protein Milk is a beloved beverage found in many Singaporean kopitiams and hawker centres, reflecting the city’s multicultural influences and commitment to healthy, delicious drinks. Traditionally, soy milk is enjoyed by Singaporeans as a refreshing breakfast or teatime beverage, sometimes paired with kaya toast or chee cheong fun. The addition of soy protein elevates the classic drink, providing a nutritious boost that suits Singapore’s fast-paced, health-conscious lifestyle. This fusion beverage is naturally vegetarian and can be easily adapted for vegan diets, making it perfect for modern Singaporeans. Its creamy, slightly nutty taste is balanced with just a touch of sweetness, reminiscent of those familiar kopitiam mornings. Whether enjoyed after a morning walk around the neighbourhood or as a midday pick-me-up, this Soy Protein Milk recipe brings together the best of Singapore’s food heritage and contemporary wellness trends. It’s easy to prepare at home, free from unnecessary additives, and can be customised to your taste and dietary needs. With Singaporeans’ growing interest in plant-based options, Soy Protein Milk stands as a testament to the city’s innovative food culture.
Ingredients(for 1 large glass (about 300ml), typical Singapore kopitiam portion)
- 1 cup Dried soybeans (Soaked overnight)
- 4 cups Water (Filtered)
- 2 tablespoons Soy protein powder (Unflavoured or vanilla)
- 2 leaves Pandan leaves (Daun pandan, tied into a knot) - optional
- 1-2 tablespoons Rock sugar (Adjust to taste; can use gula melaka for local flavour) - optional
- A pinch Salt - optional
- 1/2 teaspoon Vanilla essence - optional
- 2 tablespoons Oats (optional) (For added creaminess and fibre) - optional
- As needed Ice cubes - optional
Instructions
- 1
Soak soybeans in water overnight (8-10 hours). Drain and rinse thoroughly.
8-10 hours (soaking)
Use fresh, local soybeans for best flavour and fewer anti-nutrients.
- 2
Blend soaked soybeans with 4 cups of filtered water until smooth. If using oats, add them in now.
3 minutes
Blend in batches if necessary for smoother texture.
- 3
Strain the blended mixture using a muslin cloth or nut milk bag into a large pot. Squeeze out as much liquid as possible.
5 minutes
The leftover soy pulp (okara) can be used in other recipes.
- 4
Add pandan leaves (if using), rock sugar, and a pinch of salt to the soy milk. Bring to a gentle boil, then simmer for 15 minutes, stirring frequently.
15 minutes
Watch carefully to prevent boiling over.
Why This Dish is Healthy
This Soy Protein Milk recipe is a healthier alternative to sweetened commercial soy drinks, allowing you to control sugar and fat levels. The use of whole, non-GMO soybeans and unflavoured soy protein powder ensures a clean, nutrient-dense beverage. It supports muscle growth, bone health, and sustained energy, making it suitable for active Singaporeans and those managing their weight or cholesterol.
Soy Protein Milk is rich in plant-based protein, essential for muscle repair and satiety. The beverage is an excellent source of calcium, iron, and vitamin B12 (if fortified). It is naturally cholesterol-free and low in saturated fat, making it heart-friendly. The optional addition of oats adds dietary fibre, which supports digestive health and helps regulate blood sugar. With minimal added sugar, this drink fits well into balanced, calorie-conscious diets.
Pro Tips
- 💡Tip 1: Always soak soybeans overnight for a smoother, less beany taste.
- 💡Tip 2: Use pandan leaves for a uniquely Singaporean flavour and aroma.
- 💡Tip 3: Add protein powder only after cooling to maintain maximum nutritional value.
Storage & Serving
Store in a covered jug in the refrigerator for up to 3 days. Shake or stir before serving, as natural separation may occur.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
