Kellogg’s Rendang Crisps

Serving 40 small cups
Preparation Time 10 mins
Skill Easy

10ml Cooking oil
50g Rendang paste
15ml Water
180g Kellogg’s Corn Flakes
80ml Coconut milk
10g White sesame seeds
3 tbsp Sugar
1 tsp Salt

  1. Heat frying pan with cooking oil. Add in rendang paste.
  2. Once the paste is cooked, add in water and coconut milk. Let it simmer.
  3. Season with sugar and salt. Allow the mixture to thicken slightly. Pour in Kellogg’s Corn Flakes. Mix well until everything is fully coated.
  4. Sprinkle white sesame seeds and mix well.
  5. Put coated in Kellogg’s Corn Flakes into small paper cups. Bake in preheat oven for 8 to 10 minutes at 170°C.
Browse Recipes