Sirap Bandung with Grass Jelly and Lychee
Ramadan is almost here, so I thought it would be nice to recreate ‘sirap air bandung’ (rose syrup with milk) for this occasion. This drink is popular in Malaysia and Singapore among the Malays especially during iftar (breaking of fast). But that’s not the only time they serve it. At Malay wedding receptions, it’s customary to have air bandung together with other foods such as biryani rice and rendang (spicy beef stew). ‘Sirap’ is syrup and ‘air’ water in Malay, while ‘bandung’ means pairs. So in this instance the rose syrup and milk go together.
I’m aware there’s a city called Bandung in Indonesia, but these two have no connection. I find air bandung closely related to the Indian rabri faluda or the Persian faloodeh.
There are many ways to prepare this sweet and creamy concoction that smells faintly of roses. Some versions include soda water and extra sugar, but I’m concerned about blood sugar levels, so I’ll advise you not to. I love Malaysian street food, and street vendors usually add grass jelly and crushed peanuts so I do the same. Because there was confusion about air bandung and teh tarik (hot, frothy milk tea similar to chai latte), red food colouring was added to air bandung to differentiate the two.
There’s a funny tale about sirap bandung involving an Englishman during his stay in Singapore. He had a distaste of tea, to which he is reputed to have said, during afternoon tea with the British officials as “foul-smelling and foul-tasting as dung”. One day, he came across an Indian drink made of roses dipped in small amounts of water mixed with some spices. He went home and mixed the rosewater with black tea, but it merely diluted and the foul smell remained. Next, he mixed it with milk tea and sugar. Surprisingly, the milk ‘thickened’ the drink and the sugar removed the foul taste. When his colleagues enquired, he replied, ‘Banned Dung’, to which they thought was the mispronunciation of a city in West Java—Bandung (which he had visited as a missionary). Hence, air bandung was born.
There’s a healthier version using fresh or (vegan) soy milk instead of condensed milk. Why not make your own natural, additive-free rose cordial syrup using rose water, like falooda syrup. I used Monin Premium Syrup.
Sirap Bandung with Red Currants, Grass Jelly and Lychee
Ingredients
Sirap Bandung with Condensed and Evaporated Milk
Serves 1 pax in a tall glass
- 1 tbsp rose syrup or rose cordial I use Monin Premium Syrup
- 1 tbsp condensed milk
- 1/2 cup evaporated milk
- 20 ml red currant juice
- 500 ml water
- 2 drops red food colouring alternatively, use beetroot juice or extract
- 2 tbsp grass jelly sliced thick or thin, according to your preference
- ice cubes
- canned lychees if using fresh ones, remove the skin and seeds
- finely crushed peanuts for garnishing
- chia seeds for garnishing
If you're making for more than one person, say for 3 pax (1-2 liters jug)
- 225 ml rose syrup or rose cordial
- 225 ml condensed milk
- 100 ml evaporated milk
- 50 ml red currant juice
- 450 ml water
- 4-5 drops red food colouring alternatively, use beetroot extract or juice
- ice cubes
- canned lychees if using fresh ones, remove the skin and seeds
- finely crushed peanuts for garnishing
- chia seeds for garnishing
Sirap Bandung with Fresh or UHT Milk, see my notes below.
Instructions
- In a glass or jug, add all the liquid ingredients and stir well to combine. Add grass jelly and lychees and stir some more. Refrigerate for 30 minutes to chill.
- When ready to serve, top with peanuts, chia seeds and ice cubes. Easy peasy!
Notes
If you made this dish, let me know by tagging @saveurmalaisie on Instagram!
