By eatmundo Ā· August 4, 2026
š²š¾AI-generated imageSame ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Sirap Bandung. The percentage is the share of ingredients the two recipes have in common.
Nom Yen (Thai Pink Milk)In Thailand Ā· same ingredientsĀ· Same technique57%
Mango ShakeIn the Philippines Ā· same ingredients57%
Thai Iced Coffee (Oliang)In Thailand Ā· same ingredients57%
A classic Malaysian rose-flavored milk drink known for its vibrant pink hue. It is creamy, floral, and deeply refreshing on a tropical day.
According to eatmundo's ingredient comparison, the closest dish to Sirap Bandung from another cuisine is Nom Yen (Thailand): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Pour 30ml of rose syrup into a chilled tall glass.
- 2
Add 150ml of cold water to the syrup and stir briefly until combined.
- 3
Slowly pour in 100ml of evaporated milk to create a beautiful marbled effect.
- 4
Fill the glass to the brim with 1 cup of ice cubes.
- 5
Stir gently with a long spoon to integrate the milk and syrup perfectly.
- 6
Check for sweetness; if it is too concentrated, add a splash more cold water to suit your preference.
Frequently Asked Questions
What is Sirap Bandung?
Sirap Bandung is a popular Malaysian beverage made by mixing rose syrup with evaporated milk and water. It is typically served chilled with ice and is commonly consumed at social gatherings, weddings, and during festivities.
Can I use fresh rose essence?
It is best to use specialized rose syrup sold in Asian grocers, as it already contains the necessary sugar and coloring.
What is the secret to the color?
The iconic pink color comes from the combination of the rose syrup and the white evaporated milk.
Can I make this dairy-free?
Yes, you can substitute the evaporated milk with coconut milk or a plant-based barista-style creamer.
Is this drink traditionally hot or cold?
Sirap Bandung is almost exclusively served iced to balance the heat of the Malaysian climate.
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