Bandung

with Cheese Foam

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20

min

Preparation

Easy

Difficulty

2

Steps

8

Ingredients

Here’s a fusion of everyone’s favorite Southeast Asian ‘kopitiam’ (or ‘coffeeshop’) drink of rose syrup and evaporated milk, and the popular cheese foam topping!

Let's start cooking!

Folded whip cream and cream cheese in a mixing bowl

Step 1 - Whip batters then combine cheese foam

  • In a bowl, add cream, 2 tsp salt and 50 g sugar and whip until stiff peaks form. Set aside.
  • In another bowl, add cream cheese and whip until smooth. Set aside.
  • Using a spatula, gently fold cream mix into the cream cheese mix and stir until evenly combined. Set aside.
Piped whipped cheese foam on bandung glass

Step 2 - Assemble bandung

  • In a tall glass, pour in rose syrup, then top with crushed ice.
  • Slowly add water, then drizzle with evaporated milk.
  • Spoon or pipe cheese foam over the bandung.
    Some recommend stirring the cheese foam into the bandung before sipping from a straw, and others sipping straight from the cup -to taste the complex, layered flavors of bandung and cream cheese.

Serve!

Bandung with evaporated milk and cheese foam in glass

Serve cold.

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