
Kellogg’s Rendang Crisps
Level
easy
Cooking
10 min
Preparation
10 min
Ingredients
Servings
40
Corn Flakes | 180 g |
Rendang Paste | 50 g |
Coconut Milk | 80 ml |
White Sesame Seeds | 10 g |
Cooking Oil | 10 ml |
Salt | 1 tsp |
Sugar | 3 tbsp |
Water | 15 ml |
How to cook
Start cooking
- Heat frying pan with cooking oil. Add in rendang paste.
- Once the paste is cooked, add water and coconut milk. Let it simmer.
- Season with sugar and salt.
- Allow the mixture to thicken slightly. Pour in corn flakes.
- Mix well until everything is fully coated.
- Sprinkle white sesame seeds and mix well.
- Put coated corn flakes into small paper cups.
- Bake in preheated oven for 8-10 minutes at 170°C.
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