~168 cal · 5g protein · 26g carbs · 5g fat (estimated, per serving)
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Glass of pink rose milk with seeds and jelly
🇧🇳 Bandar Seri Begawan
Air katira is a treasured Ramadan drink of Brunei, built around katira (gum tragacanth) soaked until jelly-soft, plus basil seeds, agar cubes, and fruit, all suspended in sweet rose-scented milk. Cooling and textural, it is sold at the sultanate's bustling Ramadan markets to break the day's fast.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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2 tbsp gum tragacanth (katira), soaked
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2 tbsp basil (selasih) seeds, soaked
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4 cups milk
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1/2 cup rose syrup
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1 cup agar jelly
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1 cup diced fruit
Instructions
1
Soak the gum tragacanth in plenty of water for several hours until it swells into a soft jelly, then drain.
2
Soak the basil seeds separately until gelatinous, then drain.
3
Sweeten the milk with the rose syrup until pink and fragrant.
4
Divide the katira, basil seeds, jelly, and fruit among glasses, top with the rose milk and ice, and serve.
Bruneian Ramadan-market tradition.
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🌏 While it simmers — know your destination
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Bandar Seri Begawan. The sultanate capital where sago starch is dipped by hand.
🗺️
Brunei. A tiny sultanate on Borneo with a sago-starch staple.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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