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How to make Waffle Bandros

  • Instant Coconut Milk 200 ml
  • Water 600 ml
  • Rice Flour 200 g
  • Wheat Flour 50 g
  • Grated Coconut, steamed 150 g
  • Kecap Bango 20 g
  • Salt 8 g

Making Scotch Sauce

  • Unsalted Butter 200 g
  • Whipping Cream 300 g
  • Kecap Bango 100 g
  1. How to make Waffle Bandros

    • Heat the coconut milk until it is slightly bubbly, turn off the heat, add flour, grated coconut, then mix well.
    • Add rice flour, salt, and Kecap Bango. Stir until well blended, then ready to be printed.
  2. Making Scotch Sauce

    • Heat sauce pan, add unsalted butter, melt, then add Kecap Bango. Heat over medium heat, stirring occasionally to form caramel.
    • After caramelizing, add the whipping cream, cook on low heat while continuing to stir. Cook until thick enough, then set aside. The sauce is ready to be served as a Scotch Butter sauce.
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