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Sirap Bandung Panas Tanpa Cincau
Minuman • Malaysia
How to Make Sirap Bandung Panas Tanpa Cincau (Traditional & Healthy Version)
Sirap Bandung Panas Tanpa Cincau is a beloved Malaysian beverage, known for its vibrant pink hue and creamy, floral taste. This drink, often enjoyed hot, is a staple at local kopitiams and festive gatherings, reflecting Malaysia’s multicultural culinary heritage. Bandung’s signature comes from rose syrup (“sirap ros”) mixed with creamy evaporated milk (“susu cair”), creating an indulgent yet comforting drink without the addition of cincau (grass jelly). Originating from urban Malaysia, Sirap Bandung Panas is especially popular in the Klang Valley and among communities celebrating Hari Raya or weddings. The recipe here uses local ingredients like pandan leaves for subtle aroma and santan (coconut milk) for a healthier, plant-based twist. The drink’s gentle sweetness and floral notes appeal to all ages, making it a versatile beverage for breakfast or lunch. By omitting cincau, this version highlights the pure flavors of rose and milk, while being easier to digest and suitable for vegetarian diets. Whether you’re seeking a comforting Malaysian drink or a healthier alternative to classic Sirap Bandung, this recipe is perfect for calorie-conscious individuals. It delivers authentic taste with reduced sugar and dairy options, making it a great addition to your daily meal plan.
Bahan-bahan(untuk 1 mug (250 ml) per serving)
- 3 tablespoons Sirap ros (rose syrup) (Malaysian rose syrup)
- 1/2 cup Santan (coconut milk) (light or reduced fat)
- 1/2 cup Susu cair (evaporated milk) (low-fat)
- 1.5 cups Air (water) (filtered)
- 1 leaf Daun pandan (pandan leaf) (knotted)
- 1 tablespoon Gula perang (brown sugar) (or stevia for healthier version) - pilihan
- a pinch Garam (salt) (optional for taste balance) - pilihan
- 1/4 teaspoon Vanilla essence (optional for aroma) - pilihan
Arahan
- 1
Wash and knot the daun pandan. Prepare all ingredients and set aside.
3 minutes
Knotted pandan enhances aroma and is easy to remove later.
- 2
In a small pot, bring water and pandan leaf to a gentle simmer for 5 minutes to infuse aroma.
5 minutes
Do not boil vigorously; gentle heat preserves pandan fragrance.
- 3
Add sirap ros and gula perang to the pot. Stir until sugar dissolves and mixture turns a vibrant pink.
3 minutes
Adjust sweetness to taste; stevia can replace sugar for fewer calories.
- 4
Slowly pour in santan and susu cair. Stir well to combine and prevent curdling.
4 minutes
Keep heat low to avoid splitting the milk.
Kenapa hidangan ini sihat
By substituting full-fat dairy with low-fat susu cair and using santan, this recipe lowers saturated fat and calories while preserving creamy taste. Using brown sugar or stevia reduces the glycemic impact, making it friendly for weight loss and diabetics. With natural flavors from pandan and no cincau, digestion is easier. These modifications support heart health and daily energy without excess sugar.
This healthy Sirap Bandung Panas uses low-fat dairy and santan, providing a source of calcium, vitamin D, and beneficial medium-chain triglycerides (MCTs) from coconut milk. Pandan adds antioxidants and natural aroma, while brown sugar or stevia keeps the glycemic load in check. With balanced macros, minimal saturated fat, and no artificial coloring, it’s suitable for vegetarian diets. The beverage is free from gluten and can be adapted for vegan preferences.
Petua
- 💡Tip 1: Use fresh pandan leaves for authentic aroma.
- 💡Tip 2: Adjust sweetness with stevia for calorie control.
- 💡Tip 3: Stir constantly when adding santan to maintain smooth texture.
Penyimpanan & hidangan
Store leftovers in a covered jug in the refrigerator for up to 2 days. Reheat gently before serving; do not boil to prevent curdling. Stir well before reheating.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
