Sunday, 22 February 2009
A drink synonymous to Malaysia, especially for the Malay community and is one of the main ingredients to make another famous Malaysian drink, ROSE SYRUP AND MILK DRINK or AIR BANDUNG and an equally famous dessert, AIS KACANG (shaved ice with red beans).
If you are in Malaysia, you can buy this syrup ready made, in cordial form - all you have to do is dilute it. I however have never found it in Canberra except for a Thai version of this cordial, which tastes nothing like the Malaysian version.
Having said that, this is so easy to make from scratch. In fact, it turns out to be so much cheaper too; except you have to find the time to make it!!!
Ingredients to make the cordial
3 cups sugar
4 to 5 cups water (depending on how thick you want your syrup)
Few drops of cochineal (dark red) food colouring (I ran out of cochineal and substituted with pillar red….to be honest, I rather like the cochineal)
½ tsp rose essence (optional) (see my GLOSSARY post on ROSE WATER and ROSE ESSENCE)
2 pandan leaves – tied in a knot (see my GLOSSARY post on PANDANUS)
Put all ingredients in a clean pot (make sure that there are no traces of yesterday’s meal or smell still in it) and bring to a boil. Simmer for 10 mins or until the syrup has thicken.
Leave to cool for 5 mins and whilst still warm, sieve into a jug /bottle to cool and when at room temperature, refrigerate until required.
To make the drink, dilute the cordial, according to your taste with cold water. Add ice cubes for a refreshing cool drink, perfect for summer. If using it to make AIS KACANG, pour over the shaved ice, undiluted.
I will post the recipes for AIR BANDUNG and AIS KACANG in the coming days.