Sirap Bandung (Rose Syrup with Milk, aka Rose Milk)

Rose Syrup with Milk in a glass
Sirap Bandung (Rose Syrup with Milk)

What is Sirap Bandung (or Rose Milk)?

Let’s do the pronunciation exercise as usual, first.

  • Sirap = si – rup
  • Bandung = bun – dohng (silent h, o is pronounced as in owe)
  • Air = a – yayr (rose milk is also sometimes called air bandung)

Sirap is basically the Malay spelling of syrup.

And the word bandung means pairs, or to go together. So in this instance the pairing of the rose and milk, giving you rose milk.

So sirap bandung is rose syrup that’s been diluted with milk or a mix of milk and water, as you’ll see in the recipe card below.

Despite its name, sirap bandung has nothing to do with the Indonesian city of Bandung, and is not really a drink found in Indonesia.

What does sirap bandung taste like?

It’s sweet, milky and creamy and smells of roses. This rose milk has been one of my favourite drinks since I was a little kid. And it still is.

While you can get this mix of rose syrup with milk throughout the year, it’s one of those things that’s synonymous with Ramadan, the fasting month, in both Singapore and Malaysia. Imagine breaking one’s fast on hot day with a sip of this, ice cold. Just what the doctor ordered!

pouring milk into rose syrup to make bandung
pouring evaporated milk into rose syrup to make sirap bandung

Homemade Sirap Bandung

Making rose milk at home is super easy. But first you need rose syrup. Now, getting your hands on rose syrup may not be the easiest thing for some of you, depending on where you live. You should definitely be able to find it in related ethnic stores. And online, of course, that goes without saying.

But the good news is, I have long had a cheat’s homemade rose syrup on LinsFood, and that is super easy to do. In fact, you’ll be pleased to know that I have recipes for the cheat rose syrup, as well as the one using real rose petals.

Click on the links below if you’d like to try your hand at them. Homemade, even the cheat one, is so much better than shop bought! To make the cheat’s version, all you need is rose water, which is widely found in baking aisles, next to the vanilla and orange flower water.

Homemade Rose Syrup – either with fresh or dried rose petals (or dried rose buds)

Cheat’s Homemade Rose Syrup – just water, sugar and rose water, I give you the recipe in the recipe card below

Sirap Bandung Recipe (Rose Milk Recipe)

So all you need is 3 ingredients:

  • Rose Syrup (aka rose simple syrup)
  • Water (to dilute the syrup)
  • Milk

Rose Syrup is a cordial, so you treat it like one. Usually, the ratio is 1 part rose syrup to 3 parts water, to make it into a rose syrup drink.

To make air bandung (as it’s also called), we can use fresh milk, or my favourite, evaporated milk. The latter gives a creamier result. Condensed milk, in my opinion, makes the drink way too sweet.

So in the recipe card below, I’ll give you 2 versions:

  • 1 with evaporated milk
  • the other, with just fresh milk (or UHT)

All you need to do to make rose milk, is to dilute the rose syrup with milk or a combination of water and milk.

to get a lovely pink, your rose syrup wants to be a deep red

How to Serve Sirap Bandung?

You want to drink it cold. It’s meant to be a thirst quencher. So make it a couple of hours earlier and place it in the fridge if you like.

And when you serve it, drop a few ice cubes into chill it further.

Rose Tea or Rose Latte

You can also use this rose milk to flavour your tea and turn it into rose milk tea or rose latte. Essentially, just brew your black tea as usual, then add a little of this rose syrup, warmed up, for a rose flavoured teh susu (milky tea).

Rose Milkshake

Another wonderful use for sirap bandung? Make a delicious rose milkshake with it. Sirap bandung + ice cream, that’s all you need. Or, rose syrup + milk and ice cream.

Do you know what will take your rose milkshake or any milkshake up a level? A tablespoon or two of mascarpone.

Rose Lassi

Use your rose milk or sirap bandung to make rose lassi, that yoghurt based, South Indian drink. Or better still, make your rose lassi with your undiluted rose syrup.

Bandung Dinosaur

You either love it or hate it. Serve your sirap bandung in a tall glass with ice. Then top the whole lot with 1-2 heaped tablespoons of milo powder.

I’m not a fan but my kids love it! I mean, who doesn’t love eating milo dry?

rose milk or bandung with fresh milk

How to Store Sirap Bandung?

The rose syrup itself has a fairly long shelf life. However, once you’ve mixed it with milk, whether that’s fresh milk, UHT milk or evaporated milk, its shelf life is shortened.

Store any leftover sirap bandung or rose milk in the fridge and consume within 2 days.

Vegan Sirap Bandung (Vegan Rose Milk)

This is easy. Instead of using a dairy based milk to make your rose milk, just use a non dairy one. So whatever your usual dairy free milk is. Almond milk, soy milk (soya milk), oat milk or rice milk will work very well.


Do you serve rose milk hot, cold, or iced?

Rose milk or sirap bandung is best served cold, with or without ice. If using ice, don’t forget that the drink will get diluted as the ice melts. So make sure it’s not too diluted to begin with.

Can I make this recipe with rose water?

Yes, it’s how we make our rose simple syrup to begin with. That’s what I call my cheat’s rose syrup, as it doesn’t use real roses. Click here for the recipe. After making your rose flavoured simple syrup, you mix it with milk to get rose milk.

What is rose milk made of?

Rose syrup, milk and/or water. See recipe below.

Is rose milk made of roses?

This rather depends on what the rose syrup is made of. Most rose syrups or rose simple syrups tend to be made of just rose flavouring (can be artificial), sugar and water.

Is rose water the same as rose essence?

To some extent. Many retailers label or call their rose water rose essence, because that is exactly what it is, the essence of a rose distilled into water.

However, what’s sold as rose essence is usually not as pure as rose water. It always contains some sort of a preservative, and heaven forbid, artificial rose flavour.

Which is better, rose water or rose essence?

Definitely rose water, but of good quality. All you need to make rose water is roses and water. While rose essence may be slightly stronger in aroma, that aroma isn’t pure. Trust this lifelong user of both.

And that’s it, shall we go take a look at the recipes?

Images by LinsFoodies


♥ If you like the recipe and article, drop me a comment. And if you’re feeling like a star, that 5-star rating. Thank you! ♥

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Sirap bandung in a tall glass (rose milk), with rose syrup on the side

Sirap Bandung Recipe (Rose Milk)

Azlin Bloor
Sirap Bandung recipe, or Rose Milk, is a deliciously sweet and creamy drink that smells of roses, from Singapore and Malaysia.
4.94 from 45 votes
Prep Time 3 minutes
Total Time 3 minutes
Course Drinks
Cuisine Singaporean and Malaysian
Servings 1
Calories 303 kcal


  • a glass


Sirap Bandung with Evaporated Milk
  • 75 ml rose syrup 1 part
  • 150 ml water 2 parts
  • 75 ml evaporated milk, semi skimmed works well too 1 part
Sirap Bandung with Fresh or UHT Milk
  • 75 ml rose syrup
  • 225 ml fresh or UHT milk 3 parts (OR 2 parts milk + 1 part water, see Notes)
Quick and Easy Rose Syrup Recipe
  • 250 ml water
  • 500 g white sugar
  • 3 Tbsp of rose water
  • tiny amount of concentrated red food colouring


Sirap Bandung with Evaporated Milk

  • Dilute the rose syrup with the water, and stir to mix.
  • Add the evaporated milk, stir and enjoy. You could add an ice cube or two, if you fancy.
    Of course, you can just add all the ingredients together and stir, but there is something so mesmerising about adding milk to the pink drink, that I've always done it this way!

Sirap Bandung with Fresh or UHT Milk

  • Add the milk to the rose syrup to dilute and turn it into sirap bandung. If this is too milky for you, reduce the milk by 1 part and top with water.
    Again, add ice cubes if you like.

Quick and Easy Rose Syrup Recipe

  • Add the sugar and water into a saucepan on medium heat and bring to a gentle boil, stirring a couple of times.
  • Reduce the heat to very low and simmer for 5 minutes.
  • Turn the heat off, take off the hot hob and stir in the red food colour. How concentrated you want it to be, is up to you. You want red food colouring, because when you add milk to it it will be a beautiful pink.
  • Leave to cool for 10 minutes, then stir in the rose water.
  • Pour into a sterilised bottle or jar and can be stored at room temperature for about a month although I prefer to keep mine in the fridge and it has gone for as long as 2 months.
  • To serve, dilute like a cordial, at a ratio of 1 part syrup to 4 parts water or 1:3, depending on how sweet you like your drinks.


In the second recipe, just adding milk to the rose syrup may be a little too milky for some. So you add a little milk, and a little water, to get the right balance.
I’ve given it as 1 part rose syrup, 2 parts milk, 1 part water.


Calories: 303kcalCarbohydrates: 62gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 131mgPotassium: 275mgSugar: 62gVitamin A: 179IUVitamin C: 1mgCalcium: 210mgIron: 3mg
Keyword eid recipes, ramadan, resepi raya, sirap
Tried this recipe?Mention @azlinbloor or tag #linsfood!
Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!

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