Sirap Bandung with Red Currants, Grass Jelly and Lychee
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, lychee and crushed peanuts so I do the same in this recipe. There’s a healthier version using fresh or soy milk instead of condensed milk. And make your own natural, additive-free rose cordial syrup using rose water, like falooda syrup. I used Monin Premium Syrup.
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
Sirap Bandung with Fresh or UHT Milk
Swap the condensed or evaporated milk with 450ml fresh or UHT milk and 225ml water (for a 1-2 litres jug), or if serving in a tall glass, use 75ml rose syrup with 150ml milk and 75ml water. If it’s too milky, reduce the milk by 1 part and add water.