8 Malaysian Drinks to Make at Home: Bandung, Limau Ais, Milo Dinosaur and More

Ordering drinks at a Malaysian mamak or kopitiam is an art: teh ais, kopi O kosong, limau ais, sirap bandung, Milo dinosaur. These drinks are part of daily life, and many of them are easy and cheap to make at home. Making them yourself also lets you control the sugar, which is useful because the stall versions can be very sweet.

There is a money angle too. A daily iced drink from a stall or cafe adds up over a month, while the ingredients for most of these drinks cost very little when bought in larger packs. Keep a few basics in the pantry, such as rose syrup, condensed milk, coffee powder, tea dust and Milo, and you can make almost anything on a kopitiam menu.

Here are eight favourites, with simple ratios for one large glass each.

Cooling Classics

1. Sirap bandung. The pink rose syrup and milk drink found at weddings and Ramadan bazaars. Mix 2 tablespoons rose syrup with 2 tablespoons evaporated milk, or 1 tablespoon condensed milk for a sweeter version, and 200 ml cold water. Stir well and pour over ice. Bandung soda, with fizzy water instead of plain water, is a popular twist.
2. Limau ais (iced lime). Squeeze 4 to 5 calamansi limes (limau kasturi) into a glass, add 1 to 2 tablespoons sugar syrup and 200 ml cold water. Stir and add ice. Drop in a sour plum (asam boi) for limau asam boi, a salty-sweet favourite.
3. Air sirap selasih. Rose syrup with water, topped with soaked basil seeds. Soak 1 teaspoon basil seeds (biji selasih) in water for 10 minutes until they swell, then add to the drink.
4. Barley water. Simmer half a cup of pearl barley, rinsed, in 1.5 litres of water with a pandan leaf for 45 minutes to an hour. Sweeten lightly with rock sugar or sugar, cool and chill. Add a squeeze of lime for barley limau.

Kopitiam Favourites

5. Kopi ais. Brew strong local coffee powder in a sock filter or a French press, about 2 tablespoons of coffee to 150 ml hot water. Stir in condensed milk to taste, add a little evaporated milk if you like, and pour over a glass of ice. For kopi O, skip the milk and sweeten with sugar.
6. Milo ais and Milo dinosaur. Dissolve 3 tablespoons Milo in a little hot water, add cold milk and ice. For Milo dinosaur, heap 2 to 3 more spoonfuls of dry Milo powder on top. A real treat rather than an everyday drink.
7. Teh ais. Make strong tea and sweeten with condensed milk as in our teh tarik guide, then pour over ice. Teh ais limau (iced lemon tea) uses black tea with sugar syrup and lime juice instead of milk.
8. Cham (Yuan Yang). Mix equal parts strong coffee and strong tea, then sweeten with condensed milk. Serve hot or iced. It sounds odd, but the combination is smooth and rich.

Make a simple sugar syrup to sweeten cold drinks. Heat equal parts sugar and water until dissolved, cool it and keep it in the fridge. It mixes into iced drinks instantly, unlike sugar, which sits at the bottom of the glass.

Making Drinks Less Sweet

Many Malaysians now ask for "kurang manis" (less sweet) or "kosong" (no sugar). At home it is easy to do the same:

• Start with half the sugar or condensed milk in the ratios above, taste, and add only if needed.
• Use evaporated milk or fresh milk instead of condensed milk for creaminess with less sugar.
• Let ice melt a little, as it naturally dilutes the drink.
• Add flavour with fresh calamansi, pandan, ginger or mint instead of extra syrup.
• Treat very sweet drinks like Milo dinosaur and bandung as occasional treats rather than daily habits.

Batch Drinks for Gatherings

For open houses and parties, make large jugs ahead:

• Bandung: mix syrup, water and milk in a jug and chill. Add ice only when serving so it does not water down.
• Barley: make a big pot the day before and keep it in the fridge.
• Limau: squeeze limes ahead and keep the juice cold, then mix with water and syrup just before guests arrive for the freshest taste.

If you are planning a festive menu, our open house menu ideas pairs well with a jug of bandung.

FAQ

Where can I buy rose syrup and basil seeds?

Most Malaysian supermarkets and sundry shops sell rose syrup, and basil seeds are often in the baking or dried goods aisle.

How long does homemade barley water keep?

Kept covered in the fridge, it is best within two to three days.

What is calamansi?

Calamansi, or limau kasturi, is a small, very fragrant local lime. Regular limes work if you cannot find it, but the flavour is sharper.

Malaysian drinks are cheap, refreshing and full of nostalgia. Make a few at home this weekend, adjust the sweetness to suit your family, and you will save money on drinks without giving up your favourite flavours.