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Preparing the Spread Ingredients

  • Brown Sugar 80.0 g
  • Sago Flour 30.0 g
  • Water 300.0 ml

Making Spices

  • Shallots 30.0 g
  • Garlic 10.0 g
  • Hazelnut, roasted 5.0 g
  • Coconut oil 100.0 ml

Making Sambal

  • Red chili, finely ground 20.0 g
  • Salt 1.0 g
  • Water 200.0 ml

Making the Filling

Servings

  • Spring Roll Skin 10.0 pc
  • Cooked granola, coarsely chopped 30.0 g
  • White Seasoning
  • Sambal
  • Filling
  • Spread
  1. Preparing the Spread Ingredients

    Mix all ingredients, stir until dissolved, cook slowly until thickened.
  2. Making Spices

    Mix all ingredients, cook slowly until the spices are cooked.
  3. Making Sambal

    Mix all of the ingredients, boil until cooked, and blend until smooth.
  4. Making the Filling

    1. Heat the oil, sauté the shallots and garlic until fragrant.
    2. Add the jicama, Kecap Bango, Coconut oil, Knorr Mushroom & Vegetable Seasoning, Water, and Vinegar. Cook until the water is absorbed
  5. Servings

    1. Heat the oil, stir-fry 30gr spices, 5gr sambal. Add the jicama filling, tofu and other ingredients. Mix well and cook.
    2. Prepare 2 sheets of spring roll wrappers, spread in a thin layer, add the sautéed filling, fold and roll.
    3. Give another spread, then grind on the granola.
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