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Floral, sweet, refreshing – and beautiful … There’s a reason why this drink is beloved by Singaporeans and Malaysians alike. FULL RECIPE BELOW
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Directed/Shot/Edited: Eric Slatkin
Food Styling: Danielle Westberg
MUSIC:
“Chiki Chiki Boom” by Saloma
Courtesy of Far Side Music:
http://www.farsidemusic.com/
Thirsty For Spotify Playlist – http://open.spotify.com/user/tastemade/playlist/1QVzxfpK50xtg8JSo5SZfH
BANDUNG RECIPE
Serves 12
Ingredients
Rose Syrup
-1/2 cup dried organic roses
-3 cups of boiling water
-4 cups of sugar
Bandung
-Ice
-1 1/2 cups rose syrup (bottle or made from scratch)
-1 cup evaporated milk
-5 cups water
-3 drops pink food coloring
Tools
-Fine mesh strainer
-Sauce pot
-Measuring spoons
Method
-Rose Syrup
-Pour 3 cups of boiling water over dried roses and let sit overnight (wait until cool before -putting in the fridge).
-The next day, strain rose water, and discard the rose petals.
-In a sauce pot add rose water and 4 cups of sugar
-Bring to a boil and let simmer for 10 min
-Cool completely before using
Bandung
-In a pitcher add 1 1/2 cups of Rose syrup
-Add evaporated milk
-Add 5 cups cold water
-3 drops of pink food coloring (This gives it, it’s pink color)
-fill glasses with ice
-Pour over ice and enjoy