Drinks
Authentic Singaporean Sirap Bandung Recipe
This iconic pastel-pink beverage is a beloved Singaporean classic, combining the floral fragrance of rose syrup with the rich creaminess of evaporated milk. Perfect for pairing with spicy dishes, it is a refreshing treat that captures the essence of local Malay-influenced beverage culture.
- Prep
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 185 kcal
Method
In a large pitcher, pour in the rose syrup and the water. Stir thoroughly until the syrup is evenly diluted.
Slowly add the evaporated milk into the rose water mixture while stirring constantly. The liquid will transform into a vibrant, opaque pink color.
Taste the mixture. If you prefer a richer and sweeter profile, stir in the condensed milk until fully dissolved.
Prepare four tall glasses by adding a handful of ice cubes and a spoonful of grass jelly cubes into each.
Pour the Bandung mixture over the ice and serve immediately while chilled.
Notes
For an authentic 'lemak' (rich) taste, always use evaporated milk rather than fresh milk.
To prevent the milk from curdling, ensure you mix the rose syrup with water first before adding the milk.
If you want a fizzy version, replace the plain water with ice-cream soda or club soda.
Ensure the water is at room temperature or cold; using hot water can alter the flavor of the rose syrup.
