Sirap Bandung (Rose Syrup Milk Drink)
The Quirky Foodster Team
Ingredients
- Rose syrup — 60 ml (1/4 cup)
- Evaporated milk — 120 ml (1/2 cup)
- Sweetened condensed milk, or to taste — 30 ml (2 tbsp)
- Cold water — 400 ml (1 2/3 cups)
- Ice cubes — for serving
Method
- In a pitcher, combine the rose syrup, evaporated milk and condensed milk.
- Add the cold water and stir well until fully combined and evenly pink in colour.
- Taste and adjust sweetness by adding a little more condensed milk if desired.
- Fill serving glasses with ice cubes and pour the rose milk mixture over the top.
- Stir gently just before drinking, as the mixture may settle slightly, and serve immediately.
Introduction: A vividly pink, sweet drink made from rose syrup mixed with milk or condensed milk — a refreshing, popular thirst-quencher especially loved by children and served at festive gatherings.
Cultural Background: Sirap bandung’s bright pink colour and floral rose flavour make it an instantly recognizable Malaysian drink, commonly served at Ramadan bazaars, weddings and family celebrations. Its name is thought to reference Bandung in Indonesia, though the drink itself has become thoroughly associated with Malaysian food culture.
Tips: Adjust the ratio of rose syrup to milk depending on how strongly flavoured and pink you prefer the drink. Chill all ingredients beforehand for the most refreshing result. Stir again just before serving, as the denser milk can settle toward the bottom.
Variations: Add a scoop of vanilla ice cream for an indulgent bandung float. Use plain fresh milk in place of evaporated milk for a lighter version. Add a few basil seeds (soaked in water until they swell) for a textured variation popular at some stalls.
Storage: Best served fresh; if needed, store the mixed syrup base (without ice) in the refrigerator for up to 2 days.
Reheating: This is a cold beverage and is not reheated.
Nutrition: Approx. per serving: 150 kcal, 3 g protein, 26 g carbohydrate, 4 g fat, 0 g fibre.
FAQs:
Q: What gives sirap bandung its pink colour?
A: The colour comes from rose syrup, a sweet, floral cordial widely used in Malaysian and South Asian drinks and desserts.
Q: Can I make this less sweet?
A: Yes, reduce or omit the condensed milk and adjust the amount of rose syrup to taste.
Q: Is sirap bandung vegan?
A: Not as written, due to the evaporated and condensed milk; plant-based milk alternatives can be substituted for a vegan version.
- Rose syrup — 60 ml (1/4 cup)
- Evaporated milk — 120 ml (1/2 cup)
- Sweetened condensed milk, or to taste — 30 ml (2 tbsp)
- Cold water — 400 ml (1 2/3 cups)
- Ice cubes — for serving
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