From Cirebon to Malang: Five Legendary Syrups for Ramadan and Eid

Syrup is one of the drinks that almost always appears during Ramadan and Eid celebrations in Indonesia. There is even a popular joke among Indonesians: when syrup commercials start appearing frequently on television, it is a sign that Ramadan is approaching. For many families, syrup is not merely a sweet beverage—it has become part of a festive tradition that refreshes the atmosphere of togetherness.

During Ramadan and the days leading up to Eid al-Fitr, syrup is commonly served cold as a refreshing drink. Sometimes it is enjoyed simply as iced syrup, while in other cases it becomes part of more elaborate drinks mixed with fruits, nata de coco, basil seeds, or other ingredients. These beverages often appear at iftar, become part of gift hampers during Eid, and are served to guests who visit during the holiday.

Interestingly, the tradition of drinking syrup in Indonesia has historical roots dating back to the colonial period. Food historian Fadly Rahman in Rijsttafel: Culinary Culture in Indonesia during the Colonial Period 1870–1942 (2011) notes that in 1931 the restaurant De Byenkorf in Rotterdam advertised an Indische rijsttafel dining service. Among the menu items offered—alongside noodles, fried rice, and peanut sweets—syrup was also listed as one of the beverages.

The popularity of syrup was also connected to the introduction of ice in the Dutch East Indies. According to historian Denys Lombard, ice first arrived in the region in the mid-19th century when ships from North America transported ice to ports in the archipelago. From then on, cold drinks made with syrup became increasingly popular.

When discussing syrup brands in Indonesia, many people immediately think of well-known national brands. However, several cities still maintain local syrup brands that have survived for decades, even close to a century.

One of them is Siropen Leo from Malang, a local syrup brand founded in 1948 by Tjang Ing Tjhan. Today the business is managed by the third generation of the family. Production usually increases significantly during Ramadan, with hundreds of bottles produced to meet demand. Popular flavors include coconut, lychee, rosen, and frambozen.

Another unique syrup comes from Rembang on the northern coast of Java: Kawista syrup, made from the kawis fruit (Limonia acidissima). Its flavor is sweet with a slightly tangy and refreshing taste, often compared to cola. Because of this distinctive flavor, the drink is sometimes called “The Java Cola.” The most famous brand is Dewa Burung, founded in 1925 by Njoo Thiam Kiem.

In Jakarta, there is the historic Sarangsari syrup, established in 1934 by Dutch entrepreneur De Wed Biljsma through the company NV Conservenbedrijf de Friesche Boerin. After Indonesia nationalized Dutch companies in 1959 during the presidency of Sukarno, the business became PT Sarangsari and later changed ownership to an Indonesian family.

Yogyakarta also has its own long-standing syrup brand called T.B.H., named after its founder Thomas Budi Hartana. Established in 1948, it is one of the oldest syrup producers in the city. Over time, the brand expanded its flavor range from only a few varieties to many, including frambozen, lychee, rose, melon, and blueberry.

From Cirebon comes another famous syrup brand: Tjampolay, produced since 1936. This syrup has become a pride of the city and is recognized in many parts of Indonesia. Among its various flavors, banana-milk and gedong mango are considered the most iconic.

These local syrup brands illustrate that syrup in Indonesia is more than just a refreshing drink. Behind its sweetness lies a long culinary history that connects colonial influences, regional traditions, and modern celebrations.

Today, syrup remains a simple yet meaningful element of Ramadan and Eid gatherings. Each bottle carries not only a sweet taste but also memories of family, tradition, and shared moments that continue from one generation to the next.