Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Coconut Mochi Crispy Rice Treats
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1467
- Total Fat
- 65 g
- Saturated Fat
- 48 g
- Carbohydrates
- 219 g
- Dietary Fiber
- 7 g
- Sugar
- 92 g
- Protein
- 14 g
- Cholesterol
- 46 mg
- Sodium
- 940 mg
These treats have something for everyone: toasted coconut flakes and a soft and chewy mochi filling with more coconut flavor and gooey rice treats. We tested the recipe with both mini and regular marshmallows either will do the trick as long as you use a one pound bag. We recommend dolloping small amounts of the crispy rice mixture and coconut mochi around the baking pan for easy spreading. These treats have something for everyone: gooey rice cereal, a soft and chewy mochi filling and toasted coconut flakes throughout. We tested the recipe with both mini and regular marshmallows--either will do the trick as long as you use a one-pound bag. We recommend dolloping small amounts of the crispy rice mixture and coconut mochi around the baking pan for easy spreading.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1467
- Total Fat
- 65 g
- Saturated Fat
- 48 g
- Carbohydrates
- 219 g
- Dietary Fiber
- 7 g
- Sugar
- 92 g
- Protein
- 14 g
- Cholesterol
- 46 mg
- Sodium
- 940 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F (see Cook's Note).
- Put the coconut flakes on a small baking sheet and bake, stirring halfway through, until golden brown, about 12 minutes. Set aside.
- Line a 9-by-13-inch baking dish with 2 pieces of foil; position the pieces perpendicular to each other with overhanging foil on all sides. Lightly spray with nonstick cooking spray; set aside.
- Whisk the coconut milk, sweet rice flour and sugar in a large microwave-safe bowl until smooth. Cover with a microwave-safe plate and microwave on high in 30-second intervals, stopping and stirring with a rubber spatula between each, until a translucent dough forms, about 4 minutes. Set aside at room temperature, covered, until needed.
- Melt the butter in a Dutch oven or large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 3 minutes. Remove from the heat and stir in the vanilla extract and 1/2 teaspoon salt until combined. Working quickly, add the rice cereal and 1 cup of the toasted coconut flakes. Stir with a rubber spatula until the cereal and coconut are evenly coated with the marshmallow mixture.
- Dollop about half of the cereal mixture around the prepared baking dish and press into an even compact layer. Add dollops of the warm coconut mochi on top and spread in an even layer, then finish with dollops of the remaining cereal mixture, spreading it into an even top layer. Sprinkle the top with the remaining 1/2 cup toasted coconut flakes and 1/4 teaspoon salt and gently press to adhere.
- Let sit at room temperature until cooled and firm, about 45 minutes. Remove the treats to a cutting board using the foil overhang and cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
Cook’s Note
We recommend toasting the coconut flakes in the oven for more even browning. If you prefer not to use the oven, you can toast them in a medium skillet over medium heat until golden brown, about 4 minutes.
