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Sirap Bandung with Ice Cream
Minuman • Malaysia
How to Make Sirap Bandung with Ice Cream (Traditional & Healthy Version)
Sirap Bandung with Ice Cream is a beloved Malaysian beverage that beautifully blends creamy, floral, and sweet flavors into a refreshing treat. Rooted in Malaysia's vibrant multicultural cuisine, Sirap Bandung is traditionally made with rose syrup and evaporated milk, and is often served chilled over ice. The addition of a scoop of ice cream elevates this drink, making it a popular choice at festive gatherings, Ramadan bazaars, and family celebrations across the country. This version of Sirap Bandung with Ice Cream maintains its iconic rosy hue and fragrant aroma, using locally-sourced rose syrup and fresh ingredients like pandan leaves for an authentic touch. The drink is enjoyed by all ages, thanks to its creamy texture and the nostalgic memories it evokes. By incorporating lower-fat dairy options and controlling sweetener levels, this recipe offers a healthier alternative without sacrificing the signature taste Malaysian families adore. Whether served during festive seasons or as a special weekend treat, Sirap Bandung with Ice Cream brings people together, reflecting Malaysia's rich heritage and innovative spirit.
Bahan-bahan(untuk 1 tall glass (about 300ml) with ice cream)
- 3 tbsp Rose syrup (Sirap ros)
- 1 cup Low-fat evaporated milk (Susu cair rendah lemak)
- 1 cup Filtered water
- 1 leaf Pandan leaf (Knotted) - pilihan
- 1 cup Ice cubes (Ais batu)
- 2 small scoops Vanilla ice cream (Low-fat or plant-based)
- 1 tsp Chia seeds (Optional for fiber boost) - pilihan
- 1 tsp Stevia or monk fruit sweetener (Optional for lower sugar) - pilihan
- For garnish Rose petals (Edible, optional) - pilihan
Arahan
- 1
In a small pot, combine filtered water and the knotted pandan leaf. Bring to a gentle simmer for 5 minutes to infuse the pandan aroma.
5 minutes
Remove the pandan leaf after simmering to prevent bitterness.
- 2
Allow the pandan-infused water to cool completely. Discard the pandan leaf.
10 minutes
Cool water in the fridge for faster chilling.
- 3
In a jug, mix rose syrup, low-fat evaporated milk, and cooled pandan water. Stir well until fully combined and rosy pink.
2 minutes
Adjust syrup or sweetener to taste for preferred sweetness.
- 4
Fill two tall glasses with ice cubes.
1 minute
Crushed ice will keep the drink colder longer.
Kenapa hidangan ini sihat
By choosing low-fat dairy or plant-based alternatives and controlling added sugar, this version of Sirap Bandung with Ice Cream is lower in calories and fat compared to traditional recipes. The use of natural flavorings like pandan and optional chia seeds boosts nutrition, making it a satisfying treat without compromising health goals. Perfect for those tracking macros or seeking a lighter festive beverage.
This healthier Sirap Bandung with Ice Cream is crafted with low-fat evaporated milk and optional natural sweeteners like stevia, reducing overall saturated fat and sugar content. The inclusion of chia seeds adds fiber and omega-3 fatty acids, while the use of pandan offers antioxidants. Each serving provides calcium, vitamin D, and a moderate amount of carbohydrates for sustained energy. This beverage is vegetarian-friendly and can be made vegan with plant-based milk and ice cream.
Petua
- 💡Tip 1: Use freshly made rose syrup or high-quality brands for the most authentic flavor.
- 💡Tip 2: Chill all ingredients before assembly to keep the drink icy and refreshing.
- 💡Tip 3: Experiment with plant-based ice creams for a vegan version without sacrificing creaminess.
Penyimpanan & hidangan
Keep the rose milk mixture refrigerated for up to 2 days without ice or ice cream. Assemble with ice and ice cream just before serving for best taste and texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
