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Bango Waffle Butter Scotch
Caramel salted sauce is a suitable topping for a variety of sweet dishes. Kecap Bango that replaces brown sugar to be cooked into caramel, then mixed with butter and cream, produces unique caramel for tempting waffle toppings.
Desserts
Ingredients
How to make Waffle Bandros
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Instant Coconut Milk 200.0 ml
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Water 600.0 ml
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Rice Flour 200.0 g
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Wheat Flour 50.0 g
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Grated Coconut, steamed 150.0 g
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Kecap Bango 20.0 g
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Salt 8.0 g
Making Scotch Sauce
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Unsalted Butter 200.0 g
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Whipping Cream 300.0 g
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Kecap Bango 100.0 g
Preparation
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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.
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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.
