Recipes

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SIMPULAN OREO SARANGHAE

Ingredients:

  • 40 pieces Spring roll pastry, 8” x 8” size
  • 3 pack (399 g) OREO cookies- Original, crushed
  • 2 bar (320 g) CADBURY DAIRY MILK HAZELNUT, crushed

Instructions:

  1. Cut each spring roll pastry into 8 small squares. Cover with a damp cloth to prevent the pastry from drying out.
  2. Add ¼ teaspoon of crushed OREO cookies with a dash of the crushed CADBURY DAIRY MILK HAZELNUT chocolate and tie a knot.
  3. Some tips to tie the knot easier, hold the corner diagonally, twist it to make sure no openings are exposed and tie it tightly.
  4. Fry over low heat and drain with a strainer. Ready to enjoy.
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