BLUE BANDUNG, a modern twist


How to make Blue Bandung with Blue Butterfly Powder

This gorgeous Blue Bandung drink recipe was hidden below our Dual Colour Roti Jala hence not many saw it as the picture was within the blog so here you go a Blue Bandung Blog on its own.

The bandung drink is a well-loved beverage commonly found in Malaysia, Singapore & Brunei. Distinctly bright pink in colour, it usually consists of rose syrup, artificial red colouring and milk. Bandung also happens to be the name of a city in West Java, Indonesia.

In the Malay language, the term bandung means "pairs", while sirap means "syrup" - referring to the rose-flavoured base - and air means "water". Bandung also refers to anything that is mixed from other ingredients or comes in pairs, such as the term rumah berbandung to refer to a semi-detached house, or "mee bandung" which refers to a noodle dish. Despite the name, there is no connection to the city of Bandung in Indonesia, and the drink actually cannot be found there.

Hence, you will only find "Blue Bandung" in Malaysia. This will be a hit for the coming Ramadan as it is usually served during Iftar in Ramadan month or wedding receptions with other foods such as nasi beriani or rendang.

Modern innovations to the Bandung includes adding grass jelly or soda water.

INGREDIENTS

1 litre cold water Sugar syrup to taste 1/4 tsp Blue Butterfly Pea Powder 100mls carnation milk.

** Rose syrup is use in the traditional bandung

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Blue Bandung

METHOD :

(1) Boil sugar in 1/2 cup water until sugar dissolves. Let it cool.

(2) When it has cool down, add Blue Butterfly Powder, stir until dissolved.

(3) Add syrup and mixed evenly.

(4) Pour the syrup into a jug, pour in the rest of water according to desired sweetness.

(5) Add carnation milk, stir evenly.

(6) Add ice cubes, garnish and serve.

Traditional Bandung using artificial red colour

In fact, the origins of this drink—where it comes from, and why it is named ‘Bandung’, is pretty much a mystery up till today.

One story goes back to the British colonial days, centring on an Englishman in Singapore. The character in discussion had come across an Indian drink made up of rose extracts, but found it to be ‘foul-smelling’. He attempted adding black tea to the drink, but realized that the smell remained. He then tried the concoction of adding milk and sugar, and liked how the milk ‘thickened’ the drink and how the sugar masked the foul smell.

Upon prompts from fellow colleagues on how the drink was, he replied with ‘Banned Dung’, which his colleagues heard as ‘Bandung’—having just visited the city in West Java.

The bright pink hue of the drink is rumoured to be a result of street vendors wanting to differentiate the drink from teh tahrik (a drink consisting of milk and tea), thus adding pink colouring to the beverage that was originally already slight pink in hue.

The stories behind the bandung drink are hitherto from lore and hearsay, and are yet to be officially verified. Further research and inquiry by official experts with credible sources need to be made in tracing the origin of bandung drink.

Until then, you can simply enjoy the taste of the saccharine sweet drink!

Or on your normal days have a cup of Blue Herbal Tea to chase your blues away!

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Source :

https://en.wikipedia.org/wiki/Bandung_(drink)

#drinksrecipes #bandung #bungatelang #butterflypeaflower #tea #hariraya

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