Ingredients for Bandung Rose Syrup With Milk
- 1 cup granulated sugar
- 1 cup water
- Egg White
- Eggshells
- Food Coloring
- Rose Essence
- Evaporated milk (approximately 2 tablespoons per glass, adjust to taste)
- Crushed or cubed ice
How to Make Bandung Rose Syrup With Milk
- In a saucepan, combine 1 cup of granulated sugar and 1 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- (Optional) Gently whisk in 1 large egg white and shell. This helps clarify the syrup for a brighter pink color. If omitting, proceed to step 3.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally, until the syrup thickens noticeably. It should coat the back of a spoon.
- Carefully strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any egg solids.
- Allow the syrup to cool completely.
- Stir in a few drops of red food coloring and 1-2 teaspoons of rose essence or extract. Taste and adjust the coloring and flavor to your preference.
- To make the Bandung, dilute 1 part cooled rose syrup with 5 parts cold water in a glass.
- Add 2 tablespoons of evaporated milk (adjust to taste).
- Fill the glass with crushed or cubed ice.
- Stir gently and enjoy your homemade Bandung!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
199g
Fat
0g
Carbs
16g
