Bandung (Rose Syrup With Milk)

READY IN: 35mins
Recipe by Vnut-Beyond Redempt

My favourite drink from the Hawker Centre! When you visit any of Singapore's Hawker stalls, look out for a pink coloured drink. That's Bandung. This recipe is really from scratch. This drink is served in glass to show off the pink colour.

Top Review by mianbao

I think, I think, I think I like this! Though it did take a while to decide. The flavor of the rose water is quite unusual for me, and it will take some time to get the strength right. I did not have cochineal food coloring, so just used the red food coloring I could get easily. The egg shell and white left the syrup crystal clear after I had strained it through 2 thicknesses of gauze - my wire strainer was too coarse. Thank you very much for posting this recipe. It's always nice to get acquainted with new flavors.

Ingredients Nutrition

  • 3 cups sugar
  • 2 12 cups water
  • 1 egg white
  • 12 eggshells, slightly crushed (yes, the shell. Make sure you wash the shell first)
  • cochineal food coloring
  • rose essence
  • evaporated milk (my favourite is Carnation Brand)
  • crushed ice (cubed if preferred.)


  1. Put the Sugar and Water in a pan and bring to boil.
  2. After the sugar has dissolved, add egg white and shell (to clarify syrup).
  3. Simmer for half an hour for the syrup to thicken.
  4. Strain.
  5. Cool.
  6. Add a few drops of the food colouring and essence to taste.
  7. Dilute 1 part of syrup to 5 parts water (or less if to your liking).
  8. Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.
  9. Add evaported milk to taste.
  10. Perhaps about 2 tbsps for a glass.
  11. Add crushed/cubed ice.
  12. Enjoy.

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