Bango Waffle Butter Scotch

Name: Bango Waffle Butter Scotch
Yield: 5
Ingredients: 200.0ml Instant Coconut Milk; 600.0ml Water; 200.0g Rice Flour; 50.0g Wheat Flour; 150.0g Grated Coconut, steamed; 20.0g Kecap Bango; 8.0g Salt; 200.0g Unsalted Butter; 300.0g Whipping Cream; 100.0g Kecap Bango

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.

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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

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.
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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Bango Waffle Butter Scotch

Ingredients

How to make Waffle Bandros

Making Scotch Sauce

Preparation

How to make Waffle Bandros

Making Scotch Sauce

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