Kellogg’s Rendang Crisps
Recipe cover image

Kellogg’s Rendang Crisps

Recipe info icon

Level

easy
Recipe info icon

Cooking

10 min
Recipe info icon

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