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Kellogg’s Rendang Crisps

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Level

easy

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Cooking

10 min

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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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