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Bridging the American and Filipino snack gap with these Buko Pandan Rice Krispy Treats. They are made with pandan powder and vegan marshmallows. Oh and brown rice puffs and vegan butter. So these are totally healthy.
First of all sorry, I have been so sporadic on my blog! I am in the midst of ramping up again, just need to get through some work humps. Then want to be back here on the weekly and try to revive my Journals again.
But now I am back and I have a spanking brand new recipe. Buko Pandan Rice Krispy Treats.
I thought it would be apropos considering we are in the beginnings of Filipino American History Month. The history of America and the Philippines goes back hundreds of years and not all of it good. You can read more about that in this article.
Now on to the recipe. This makes a small portion of treats, as you only need a 8×8 square pan to set in. We just came back from a quick trip in Yosemite, which I will hopefully post about soon. (Cross fingers!) Of course s’mores was on the cards and I had half a bag of marshmallows left over.
All you gotta do is line the 8×8 square tin with some foil and spray with coconut oil. In a large sauce pan throw in the marshmallows, butters and let it all melt and get gooey.
This is where you add in the pandan powder. Mix it in well so that there are no lumps. Turn off the stove and then add in the coconut and brown rice. Refer to the recipe card below for actual quantities.
Mix well and then spread evenly in the lined tin. Leave to harden at room temperature for 30 minutes or so.
Cut into 16 even squares.
I seem to be making lots of apologies in this post, but forgive me for not providing any step by step photos. I promise I will be a better food blogger in my next post!
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Cold Brew Pandan Infused Coffee
Matcha Pandan Paleo Chocolate Chunk Cookies
Pandan Mini Pie with Pineapple Chia Seed Jam
Real Deal Pandan Butter Mochi
Japanese Style Parfait with Matcha Pandan Syrup
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