I had big plans to take mum and dad to Malacca (Melaka) in Malaysia over the two consecutive public holidays that fall this week, while they are here visiting. Sadly I left it too late and because of the public holidays, every single coach seat from Singapore to Malacca on the eighth was booked about four weeks ago. Considering there are at least 10 coaches that operate on that day, that is a lot of seats!
We will miss out on seeing the apparently beautiful (and delicious) Malaysia so I made this Bandung drink to console myself *dramatic sigh*
Bandung is pink and it is strongly flavoured with rosewater. If you are not a big fan of rosewater this may not be for you. Full disclosure here, Key did not like this at all, but I loved it.
I used agave for the sweetener as I wanted to try something different. You could use honey or just sugar that’s been dissolved in a little hot water. Agave is quite sweet though so you may need a little more sugar if you use that. If in doubt, add a little then taste.
Stir the mix well with the handle of a spoon or something else long enough to fit into the jug.
You’ll need a fairly large bottle of rosewater for this. Don’t use rose essence or flavouring that you would find in the baking isle. If you have a good supermarket in Australia, you might be able to get rosewater there, if not, try a specialty deli or food store like something at the Belconnen Fresh Food Markets for Canberra readers. Singaporeans – I picked mine up from Phoon Huat. I love that place.
The dye is traditional but of course you can skip it. It will still taste the same :)
Bandung isn’t one of those drinks that’s really refreshing. Instead it is creamy and sweet and more like a kind of dessert drink, especially with my added touch of some vanilla ice cream on top. This isn’t traditional but I thought it was a nice touch.
Ingredients – Makes just over 6 cups (easily halved if only using 1 can of evaporated milk)
- 1¼ cups rosewater
- ¼ cup of agave syrup
- 1/3 tsp of red food colouring
- 2 cans of evaporated milk (3 cups)
- ice cubes to serve
- vanilla ice cream scoops to serve
- Add the cans of evaporated milk into a large jug. Fill up one of the empty cans with tap water and add that too (1½ cups of water if measuring)
- Next add the rosewater and agave to the jug and stir with the handle of a spoon or something else long enough to fit into the jug.
- Add the food colouring and mix together.
- Chill, then serve in a glass over ice cubes with vanilla ice cream dolloped on top.
- Keeps well in a jug in the fridge for at least 2 days.