Bandung Milkshake

You can literally find Bandung in almost all eateries in Singapore; it pours a glass of beautiful vibrant pink color with hints of rose. It is usually mix with evaporated milk. What I dislike about is how sugary sweet it is and how "fake" the food coloring and flavoring are. It kinda turns me off. For the real deal, today, I am using real organic rose petals to make this wonderful beverage instead of just using rose essence and food coloring. It indeed took a bit of effort, but it is well worth it.

Many have mistaken that Bandung comes from one of the state in Indonesia with the same name. Fun fact, it is not. However, the origin of this drink is still unknown to this very day. But why the name? Some stated that this drink is originated from Malaysia or Singapore, some would even argue that this drink originated from India. You can skip the blitzing of ice cream step and enjoy as what it is. I was just toying this milkshake idea for quite some time now, and I am so glad that I gave it a try. You should too. Be warn tho, once you did, you will never buy from any eatery again.


(Serve 1)

  • Rose Syrup:

  • Water, 3 Cup

  • Dried Rose Petals Organic, 1/2 Cup

  • Granulated Sugar, 2 Cup

  • Palm Sugar, 1 Cup

  • Fresh Lemon Juice, 1 Lemon

  • Red Organic Natural Food Coloring Paste, 1 TSP

  • Milkshake:

  • High Quality Vanilla Bean Ice Cream, 160g

  • Evaporated Milk, 1/3 Cup

  • Whipped Cream, For Garnishing


  • Sauce Pot

  • Blender


  1. Prepare rose syrup.

  2. Bring water in a sauce pot to boil.

  3. Remove from heat and transfer into a pitcher.

  4. Add in rose petals and cover.

  5. Allow to sit in the fridge overnight.

  6. The next day, drain the rose water thru' a strainer and into a sauce pot.

  7. Discard the rose petals.

  8. Over medium heat, bring the rose water to a slow simmer.

  9. Add in sugar, palm sugar and lemon juice.

  10. Stir to combine well and until the sugar has dissolved.

  11. Remove from heat.

  12. Add in the food coloring.

  13. Stir to combine well and set aside.

  14. Prepare the milkshake.

  15. Chill serving glass in the fridge until ready to serve.

  16. In a blender, add ice cream and milk.

  17. Add in 1/3 cup of the rose syrup.

  18. *You have to taste and adjust the amount of rose syrup according to your preference.*

  19. Pulse the mixture a few times to break up the ice-cream.

  20. Blitz it up to combine the mixture.

  21. *As soon as you see the mixture is combine well, stop blitzing. Over-blitzing will cause the ice-cream to melt super fast and causing it to split.*

  22. Pour the milkshake into serving glass.

  23. Garnish with whipped cream.

  24. Drizzle some of that rose syrup over the top.

  25. Serve immediately.

#bandung #milkshake

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