Homemade Singaporean-Style Soy Milk

Fresh soy milk is one of life’s simplest pleasures. Drinking some fresh and still warm from the pot takes me back to hawker breakfasts where I love to order a glass of ‘Michael Jackson’ (soy milk with grass jelly in it). You really don’t need a recipe for soy milk. There is really only one key ingredient – soybeans, soaked then blended with water. More water will yield a thicker, richer soy milk. There are many variations of soy milk throughout Asia, but my preference is to infuse the soy milk with pandan leaves and sweeten it ever so slightly with rock sugar. The pulp leftover from soy milk can be repurposed into falafels, added to pancake batters or deep-fried with minced garlic and scattered on top of seafood, typhoon-shelter style.

Soy milk

300g dried soybeans, rinsed, drained

2.5L water

4 pandan leaves, knotted

60g rock sugar

  1. Soak soybeans 24h at room temperature in a liberal amount of water.
  2. Drain the soybeans.
  3. Grind the soybeans with 2.5L water in batches, adding the last bit of water to wash the blender out.
  4. Pour into a pot and add the pandan leaves. Heat over medium high, stirring, until it boils.
  5. Strain and squeeze through a nut milk bag while it is hot to ensure maximum yield.
  6. Cook again 10min, low heat, with pandan leaves and rock sugar.


Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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