Bandung (Rose Syrup with Evaporated Milk)
A Singapore-style chilled drink of rose syrup and evaporated milk — floral, creamy and no-cook, perfect for hawker-centre nostalgia or a cooling teatime sip.
About this dish
Bandung — the iconic pink drink made from rose syrup and evaporated milk — is a familiar sight across Singapore kopitiams, pasar malam stalls and Ramadan bazaars. Its sweet, floral aroma and silky texture make it a favourite with families, kids and the malam crowd looking for something refreshing after a spicy plate of mee goreng or a late-night supper run. You’ll see stalls at Geylang or in heartland hawker centres serving bandung alongside teh tarik and kopi for a nostalgic, budget-friendly treat.
This home-friendly version is a no-cook, quick-to-mix recipe you can whip up for afternoon guests, potlucks or festive spreads during Hari Raya and other celebrations. The flavour profile is bright and floral from the rose syrup, rounded by the creamy, slightly caramel note of evaporated milk; a tiny pinch of salt or a touch of condensed milk helps balance sweetness. Textural add-ins like basil (sabja) seeds, chilled sago pearls or nata de coco give it a local kopitiam twist.
Serve bandung ice-cold in tall glasses with a garnish of dried rose petals or mint — it’s a welcome counterpoint to spicy zi char plates or a sweet finish to a family makan session. For a local twist, infuse the mix with bruised pandan leaves or a dash of gula melaka syrup for depth — a small tweak that many Singapore home cooks and pasar malam vendors sometimes use.
Ingredients
- 250 ml evaporated milk (chilled)
- 200 ml cold water
- 80 ml rose syrup (adjust to taste)
- 2 tbsp sweetened condensed milk (optional, for extra sweetness and silkiness)
- 300 g ice cubes (enough for 4 servings)
- 2 pandan leaves, bruised and tied (optional, for aroma)
- 1/4 tsp rose water (optional, for an extra floral note)
- 2 tbsp basil seeds (sabja), soaked in 100 ml water until gel-like (optional)
- 50 g cooked sago pearls or nata de coco, chilled (optional garnish)
- 1 small pinch fine sea salt (to balance sweetness)
- dried rose petals or 6 fresh mint leaves, for garnish
- 4 tall glasses and straws
Step-by-Step Method
- If using basil (sabja) seeds, place 2 tbsp in a small bowl with 100 ml water. Stir and let soak for 10–15 minutes until gel-like; drain and chill.
- If adding pandan aroma, bruise 2 pandan leaves and briefly steep them in 200 ml cold water for 5–10 minutes in the fridge, then remove leaves. (Optional step — skip if you prefer a pure rose flavour.)
- In a jug, combine 250 ml chilled evaporated milk with 80 ml rose syrup. Stir gently to combine — the milk will turn a pale pastel pink.
- Taste the mixture and adjust sweetness with up to 2 tbsp condensed milk or extra rose syrup if you prefer it sweeter; add a tiny pinch of sea salt to round flavours.
- If you used pandan-infused water, add up to 200 ml of that water to the jug. Otherwise add 200 ml plain cold water. Stir again to achieve the desired dilution and creaminess.
- Fill 4 tall glasses with ice cubes and divide any soaked basil seeds, sago pearls or nata de coco between the glasses if using.
- Pour the bandung mixture over the ice, leaving a little room at the top. Give each glass a gentle stir so the layers blend.
- Garnish with dried rose petals or a sprig of fresh mint and serve immediately with a straw. Taste and adjust with a splash more rose syrup if needed, like how hawkers tweak sweetness at a stall.
Tips & Serving Ideas
- Rose syrup brands are widely available at NTUC, Cold Storage or your neighbourhood sundry shop — taste a little first, as sweetness varies by brand.
- For a lighter version, use low-fat evaporated milk or replace half the milk with chilled water; for extra creaminess add a tablespoon of condensed milk.
- Make the basil (sabja) seeds ahead and keep chilled — they add a fun kopitiam texture popular in Singapore and Kuala Lumpur bazaars.
- Serve in pre-chilled glasses and use plenty of ice so the drink stays cold; diluting with too much water will mute the rose flavour, so adjust syrup carefully.
- To add local depth, stir in 1 tsp gula melaka syrup or a tiny splash of pandan-infused water — many Singapore home cooks like this subtle twist.
- Store leftover mixed bandung in the fridge for up to 24 hours but keep ice separate to avoid over-dilution; stir before serving as ingredients may settle.
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