
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.
Shop ingredients
You may also like
Rendang Shepherd’s Pie
Kellogg’s Corn Flakes Pitta Wonder
Kellogg’s Lace Nibbles
Kellogg’s Raya Froot Loops
Kellogg’s Corn Flakes Makmur Cookies
Salted Gula Melaka Chocolate Chip Cookies
Easy Homemade Granola
Ginger Crunchy Cookies
Just 5 Minutes: Garlic Cheesy Bread
Choux Puffs with Aged Gouda and Truffle Cream
Pomelo Cake
Golden Pillow Cheese Pineapple Tarts
Banana Bread Pudding
Easy Homemade Churros
Churros Ice Cream Bowl
Basque Burnt Cheesecake
Portuguese Egg Tarts
Teh Tarik Cupcakes
Brownies
Chocolate and Peanut Butter Tartlets
Soufflé
Lotus Mooncake Cookies
Gluten-Free Cookies
Just 5 Minutes: Microwave Cheesecake