Singaporean vegan baker Gan Chin Lin combines her personal favourite childhood reminiscence of kacang puteh with one other mainstay, the Rice Krispies Deal with. Kacang puteh, translated as “white nuts,” refers to a streetside hawking apply by which distributors promote boiled and roasted nuts, legumes and diverse fried snacks. She created a bar cookie of savory, seasoned snacks combined with rice cereal and marshmallow and added a yogurt topping for a creamy end.
Keep away from any bitter cream or vinegar-flavored mix-ins, as they add an unwelcome notice to the treats.
Relying on what mix-ins you utilize, this recipe will be gluten-free.
Lively time: 45 minutes; Whole time: 3 hours
Make Forward: The uncoated bars will be refrigerated as much as 1 day prematurely.
Storage Notes: The bars will be refrigerated in an hermetic container for as much as 1 week, however are finest consumed throughout the first 3 days.
The place to Purchase: Probably the most generally discovered model of vegan marshmallows is Dandies, which can be found on-line and at well-stocked supermarkets. Dealer Joe’s marshmallows are vegan as effectively. Savory snack mixes and roasted chickpeas or legumes can be found at Indian and Asian markets, in addition to on-line and at well-stocked supermarkets.
Servings:
16
Examined measurement: 16 servings; makes one 8-inch sq. slab
Components
- For the bars
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Nonstick cooking spray
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6 tablespoons (65 grams) virgin or refined coconut oil
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1 teaspoon garam masala
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1/4 cup (60 milliliters/93 grams) agave syrup
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2 tablespoons coconut cream (not cream of coconut) or different plant-based cream
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One (10-ounce/285-gram) bag vegan marshmallows (see The place to purchase)
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1 teaspoon vanilla extract
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3/4 teaspoon tremendous salt
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3/4 cup (180 grams) pure peanut butter, well-stirred and at room temperature
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2 cups (170 grams) savory snacks, resembling Bombay combine, chevda combine or murukku, bigger noodles damaged up into items no bigger than 2 inches, plus extra for optionally available garnish
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1 cup (45 grams) vegetable chips of selection, resembling potato or tapioca, crushed, plus extra for optionally available garnish
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1/2 cup (65 grams) roasted nuts, chickpeas or different legumes, or a mixture, plus extra for optionally available garnish
- For the glaze
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1/2 cup (63 grams) confectioners’ sugar, plus extra as wanted
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1 tablespoon thick nondairy yogurt, resembling coconut, cashew or oat (might substitute with extra lemon juice, if desired), plus extra as wanted
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1 teaspoon recent lemon juice, plus extra as wanted
Instructions
Make the bars: Spray an 8-inch sq. baking dish or pan with nonstick spray, then line it with two crisscrossed items of parchment paper lengthy sufficient to have a beneficiant overhang on all sides. Have prepared a chunk of 8-inch sq. of parchment paper or plastic wrap.
In a medium pot over medium-low warmth, soften the coconut oil with the garam masala, stirring sometimes with a heatproof spatula simply till the spices are aromatic, 3 to five minutes. (You need to be capable of odor the spices toasting because the oil melts.) Add the agave and coconut cream, stirring to mix. As soon as the combination is emulsified, stir within the marshmallows till fully coated and scale back the warmth to low. Patiently stir till the marshmallows are melted and the combination is easy, 5 to 7 minutes; take away from the warmth.
Stir within the vanilla and salt. Gently fold within the peanut butter, 4 to five strokes, leaving streaks of marshmallow seen. (It’s necessary so as to add the peanut butter at this level and never earlier — direct warmth will make it seize and separate.) The combination will begin to stiffen, however don’t panic: The objective is to include among the peanut butter, whereas having the combination nonetheless workable. Much less stirring is healthier than an excessive amount of.
Add the rice cereal, snacks, chips and nuts, chickpeas or legumes and blend vigorously till every part is well-coated and integrated, ensuring to scrape across the sides and backside of the pot. Working rapidly, scoop the entire combination into the ready pan. Utilizing the ready sheet of parchment paper or plastic wrap, flippantly and deftly flatten the gooey combination throughout the pan, evenly patting to easy the floor and fill all of the corners. Be mild, but agency. Keep away from forcefully compressing the combination, which is able to lead to stiff, brick-hard bars as an alternative of chewy, soft-set ones.
Switch to the fridge to sit back fully (uncovered is okay), not less than 2 hours and as much as 1 day.
Make the glaze: When able to glaze the slab, in a small bowl, whisk collectively the confectioners’ sugar, yogurt and lemon juice till mixed. Alter the consistency utilizing extra sugar, yogurt and/or lemon juice till you obtain a reasonably skinny glaze that can create a fair however translucent layer on high of the treats. For those who want one thing thicker and sweeter, add extra sugar.
Pour the glaze over the slab within the pan. Use an offset spatula or small butter knife to unfold the coating into a fair layer, reaching the perimeters. If desired, high with extra cereal, snacks, chips and/or roasted nuts.
Return to the fridge to let the glaze set, 10 to fifteen minutes. (For those who made a thicker glaze, it could take extra time to set).
When able to serve, take away from the fridge and let sit at room temperature for 10 minutes earlier than slicing into 16 squares with a pointy knife.
NOTE: Puffed rice cereal manufacturers differ, which is able to have an effect on how crisp your treats keep over time. For max longevity, toast your cereal earlier than utilizing. Place a big, dry, wide-bottomed pan over medium-low warmth. Add the cereal and toast, stirring sometimes, till golden and nutty smelling, 5 to 10 minutes. Put aside and let cool fully earlier than continuing.
Recipe Supply
From baker and meals author Gan Chin Lin.
Examined by Becky Krystal.
E mail inquiries to the Meals Part at meals@washpost.com.
