Ingredients
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3
-
2 1/2
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1
-
1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Bandung (Rose Syrup With Milk), 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 , 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 , 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
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Steps
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1
Done
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Put the Sugar and Water in a Pan and Bring to Boil. |
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2
Done
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After the Sugar Has Dissolved, Add Egg White and Shell (to Clarify Syrup). |
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3
Done
|
Simmer For Half an Hour For the Syrup to Thicken. |
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4
Done
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Strain. |
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5
Done
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Cool. |
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6
Done
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Add a Few Drops of the Food Colouring and Essence to Taste. |
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7
Done
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Dilute 1 Part of Syrup to 5 Parts Water (or Less If to Your Liking). |
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8
Done
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Make Sure It Is Slightly Sweeter Than Your Preference Because You Are Going to Add Evaporated Milk. |
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9
Done
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Add Evaported Milk to Taste. |
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10
Done
|
Perhaps About 2 Tbsps For a Glass. |
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11
Done
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Add Crushed/Cubed Ice. |
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12
Done
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Enjoy. |
