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How to make Waffle Bandros

  • Instant Coconut Milk 200.0 ml
  • Water 600.0 ml
  • Rice Flour 200.0 g
  • Wheat Flour 50.0 g
  • Grated Coconut, steamed 150.0 g
  • Kecap Bango 20.0 g
  • Salt 8.0 g

Making Scotch Sauce

  • Unsalted Butter 200.0 g
  • Whipping Cream 300.0 g
  • Kecap Bango 100.0 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.