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Sirap Bandung, or Rose Syrup Milk, is a delicious and refreshing drink that I enjoy each time I visit Malaysia and Singapore. And given it is made with just three ingredients, it’s a drink that’s easy to make when home and is perfect to help you cool down on those hot summer days.
You may have heard of other similar names for this popular sweet treat such as Sirap Bandung, Rose Syrup Milk, Rose Syrup drink, Rose Syrup with milk, or Air Bandung.
Regardless of how you refer to this delicious drink, you will find it alongside many of Malaysia’s interesting and tasty drinks.
In Malay, the name “Bandung” means joined, and along with Sirap, syrup in English, the name refers to rose syrup and milk being joined together.
And in this case, milk and rose syrup is indeed a perfect pairing for those looking to indulge in something sweet. The rich, creamy texture of this rose syrup drink will have you feeling refreshed and satisfied.
It is also a perfect drink to accompany some of the spicy hawker foods that Malaysia and Singapore are well known for.
Note: The drink “Bandung” is not related or connected in any way to the city of Bandung, Indonesia. Bandung is the capital of West Java province in Indonesia. It is nicknamed “Paris of Java” because of its Dutch colonial history, architecture, and European atmosphere.
Origin of Sirap Bandung Drink
While the exact origin of the Sirap Bandung drink may never be known, there is an amusing story of an Englishman, in Singapore, who had a distaste for the local tea.
In search of a drink more to his liking, he came across an Indian drink made with rose extract and spices mixed with water.
Still unsatisfied, and with some trial and error, he finally added a sweetener that he found made all the difference.
The Enchanting Scent of Rose Water.
I first came across rose water in cooking way back when I visited Iran, and the town of Qamsar, which is near the city of Kashan, in particular.
Iranians have been using rose water in cooking for centuries. It is used to flavor both sweet and savory dishes, as well as to make pastry and candy.
The process of making rose water is relatively simple. First, the petals of fresh roses are gathered and placed in a large pot. Water is then added to the pot, and the mixture is left to simmer for several hours. As the water evaporates, it carries the essential oils from the roses with it, creating a concentrated rose-scented liquid. This liquid is then strained and bottled.
The most popular dishes that feature rose water are rice pudding, ice cream, cookies, and cakes. Rose water gives these desserts a delicate flavor and a beautiful aroma.
And it is the key ingredient in Rose Syrup, the main ingredient for our Bandung drink recipe.
How to Make Bandung Drink
This is my favorite recipe for Bandung drink, with substitutions and variations to follow.
Ingredients for Rose Syrup Drink:
- 1/4 cup of rose syrup
- 1/2 cup of evaporated milk
- 3 tablespoons of condensed milk
- Ice cubes
- 1 cup of water
Instructions for Rose Syrup Drink
Combine the condensed milk and evaporated milk. Add rose syrup to a glass. Pour in milk mixture to the glass. Add ice and water and mix well. Enjoy the Bandung Rose Syrup drink!
Variations and Substitutions for Bandung Drink
- For a seriously sweet and rich drink, replace evaporated milk with condensed milk
- For a quick rose milk drink, use cold plain fresh milk and mix directly with rose syrup
- For a soda water variant, such as Soda Gembira, simply add Soda water instead of plain water.
Sirap Bandung Drink Recipe: Milk Rose Syrup
Equipment
- 1 glass
- 1 mixing jug
Ingredients
- 1/4 cup Rose Syrup
- 3 tbsp Condensed Milk
- 1/2 cup Evaporated Milk
- 1 cup ice
- 1/2 cup water
Instructions
- Add condensed milk to a mixing jug
- Add evaporated milk to the same jug and mix well
- Pour rose syrup into glass
- Pour milk mixture into glass
- Mix together, add ice and a little water
Nutrition
FAQ for Rose Syrup Milk
Bandung has a sweet and floral taste, with a rich consistency, and is matched perfectly with spicy foods on a hot day.
Rose water is a fragrant liquid made from distilling rose petals. It has a light, floral taste and is often used in Middle Eastern cuisine. Rose syrup, on the other hand, is a sweetened syrup made from rose water and sugar. Rose syrup has a stronger flavor and is often used in desserts.
Condensed milk is made by boiling down regular milk until it is about 60% of its original volume. This process Concentrates the sugars and creates a thick, sweet product that is often used in desserts.
Evaporated milk, on the other hand, is made by boiling down milk until it is about 50% of its original volume. This process removes much of the water content but does not affect the sugar levels. As a result, evaporated milk has a slightly nutty flavor and is often used in savory dishes.
While the terms are used interchangeably, Air Bandung is sometimes referred to as a carbonated soft drink, although Air simply means water in Malaysia.
Simple yet refreshing
Love the color of this drink, this isn’t something I’ve heard of before, but I will try. Thanks for sharing.
Hey, I’ve been enjoying the posts lately – especially the drinks. I think the kids are going like this.
Where do you find these drinks 🙂