Yes, you read that correctly it does say Rice Krispies. But, this is not your normal Rice Krispies Treat...actually it tastes nothing like a Rice Krispies Treat. It is suprisingly very tasty and it is something I will make again. Today I had planned on making a pandan mango swiss roll, ever since I saw it I have wanted to make it. A couple weeks ago I went ingredient hunting at the Asian market to find some pandan extract to make the cake. I picked up a small bottle of pandan extract...this is also the same trip that I bought the stinky cookies. After trying those cookies I was a little afraid to try any other Asian desserts. Even though the pandan extract smelled actually pretty good...it smelled sort of buttery like popcorn. Since it was Saturday and I didn't have to work today, I had planned to make the cake. The only problem was I was not in a cake baking mood. I was feeling sort of lazy. On the same site there was a new recipe for rice bubble slice, which is the Australian version of Rice Krispies Treats. So my creative juices were flowing and I felt like doing a little experimenting. So inspired by the two recipes here is what I came up with.
Pandan Coconut Rice Krispies Shortbread
2 cups Rice Krispies cereal
1 cup confectioners sugar
1 cup unsweetened shredded coconut
1 stick butter, melted
1 tsp pandan extract
green food coloring, a few drops
Preheat the oven to 350 degrees. In a bowl combine all the ingredients and mix well. Then press the mixture into a 9 inch springform pan. Place the pan on a baking sheet and bake for 12-14 minutes. Just until it starts to brown. Then allow to cool completely. Remove from the pan and cut into wedges.
I served this with some chopped mango and sweetened whip cream, but it is a cookie. You should pick it up to eat it. The fork is only there to rake some of the mango and cream on to each bite. If you don't have pandan extract feel free to substitute vanilla.
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