Perfect and easy 5 ingredient pandan rice krispie treats
I was 9 the first time I had rice krispie treats. It was at the local summer camp and campers were eagerly lining up with their dixie cups, waiting for the cool water to quench their thirst. As we were drinking (or pouring) the water over ourselves, a few camp counselors tipped over a card board box, revealing a pile of rectangular prisms covered in shiny bright blue plastic. The campers rushed over to the table, eager to tear open the package.
I didn’t understand the commotion at first, but as soon as I had a bite, I understood. The sweet, gooey rice krispie treats melted in my mouth.
Recently (over 15 years later), I picked up another one of these packaged rice krispie treats. I was still hooked. I wondered how to make this childhood snacks and how I might add my own twist.
My mind went to pandan — a tropical plant in southeast Asia, and an ingredient that is often used in southeast Asian desserts. Let’s take a look at how Saveur described it:
For the uninitiated, tasting pandan for the first time is like learning a word for an emotion you’ve always struggled to describe. Floral like vanilla but with a grassy lilt and a tropical bouquet that verges on coconut plus a distinct note of…is that bubblegum?, pandan (also called screwpine leaf) is an ingredient worth getting to know.
The best news? You can easily find pandan extract online!
This new Asian twist of adding in pandan — made the scrumptious dessert have an even better aroma and fragrance. If you don’t have pandan, you can substitute with vanilla extract. I hope you’ll try it out!
Pandan rice krispie treats ingredients
You only need 5 ingredients to make this yummy childhood favorite:
- Jet-puffed mini marshmallows — the mini marshmallows melt easier and more evenly.
- Crispy rice cereal — any generic brand will do!
- Unsalted butter (or if you have salted butter, go ahead and use it, just skip the salt)
- Salt (skip the salt if you used salted butter)
- Pandan extract (or vanilla extract)
Pandan rice krispie treats instructions
Melt 4 tablespoons (half a stick) of unsalted butter in a large pan over medium heat, add in 1/8 tsp of salt.
Once the butter is fully melted, add in all the marshmallows. Continuously stir with a rubber spatula to prevent burning.
When most of the marshmallows are melted, add in ½ tsp of pandan extract or vanilla extract. Mix until well incorporated.
Leaving the pot on the stove, turn off the heat and add in all of the crispy rice cereal into the pot and gently fold the marshmallows into the cereal. Work relatively quickly to prevent the marshmallows from hardening.
Line a 8 x 8 inch square baking pan with either wax or parchment paper. If you don’t have either of those, spray or butter a thin layer of oil to all sides of the pan and transfer the mixture in the pot to the pan.
Spray your fingertips with some oil, and gently press down on the rice krispy mixture. Don’t pack them in too tightly or they’ll lose the fluffy buttery texture.
Cover and let rest at room temperature for 45 minutes. Cut, serve, and enjoy!
I hope this Asian twist on an American classic will transport you back to childhood. I hope you’ll try it and let me know how it goes!
Perfect and easy 5 ingredient pandan rice krispie treats
Equipment
- 8 x 8 square baking pan
- Medium to large pot
- Rubber spatula
- Oil spray
- Optionally: wax/parchment paper
Ingredients
- 10 oz or 1 package of jet-puffed mini marshmallows
- 140 g 4 and 2/3 cup of crispy rice cereal!
- 4 tbsp unsalted butter (if you have salted butter, go ahead and use it, just skip the salt)
- 1/8 tsp sea salt
- 1/2 tsp pandan extract (or substitute vanilla extract)
Instructions
- Melt 4 tablespoons (half a stick) of unsalted butter in a large pan over medium heat, add in 1/8 tsp of salt.
- Once the butter is fully melted, add in all the marshmallows. Continuously stir with a rubber spatula to prevent burning.
- When most of the marshmallows are melted, add in ½ tsp of pandan extract or vanilla extract. Mix until well incorporated.
- Leaving the pot on the stove, turn off the heat and add in all of the crispy rice cereal into the pot and gently fold the marshmallows into the cereal. Work relatively quickly to prevent the marshmallows from hardening.
- Line a 8 x 8 inch square baking pan with either wax or parchment paper. If you don’t have either of those, spray or butter a thin layer of oil to all sides of the pan and transfer the mixture in the pot to the pan.
- Spray your fingertips with some oil, and gently press down on the rice krispy mixture. Don’t pack them in too tightly or they’ll lose the fluffy buttery texture.
- Cover and let rest at room temperature for 45 minutes. Cut, serve, and enjoy!
Notes
I really liked this rice krispie treats. It was very gooey, melty, marshmallowy, and just very delicious. My family and I practically ate the whole thing in one night! The pandan twist was also nice-it tasted very good with the rice krispies. Thanks again, Lucy!