Sirap Bandung Recipe (Rose Milk)
Sirap Bandung recipe, or Rose Milk, is a deliciously sweet and creamy drink that smells of roses, from Singapore and Malaysia.
Equipment
- a glass
- a sterilised bottle or jar for the rose syrup
Ingredients
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
- tiny amount of concentrated red food colouring
- 3 Tbsp rose water
Instructions
Sirap Bandung with Evaporated Milk
- Dilute the rose syrup with the water, and stir to mix.75 ml rose syrup, 150 ml water
- 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!75 ml evaporated milk, semi skimmed works well too
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.75 ml rose syrup, 225 ml fresh or UHT milk
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.250 ml water, 500 g white sugar
- 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.tiny amount of concentrated red food colouring
- Leave to cool for 10 minutes, then stir in the rose water.3 Tbsp 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.
Notes
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.
Nutrition
Calories: 303kcalCarbohydrates: 62gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 131mgPotassium: 275mgSugar: 62gVitamin A: 179IUVitamin C: 1mgCalcium: 210mgIron: 3mg
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