Vegan Salted Kacang Puteh Rice Treats
Ingredients
- Vegan marshmallows
- Coconut cream
- Natural peanut butter
- Salt
- Garam masala
- Toasted rice cereal
- Cassava chips
- Vegetable chips
- Fried gram flour snacks
- Roasted pulses
- White yogurt glaze
Preparation
Melt vegan marshmallows with coconut cream, natural peanut butter, salt, and garam masala to form a toffee mixture.
Mix the toffee with toasted rice cereal and a blend of cassava chips, vegetable chips, fried gram flour snacks, and roasted pulses.
Coat the mixture with a white yogurt glaze and allow it to set.
Notes
This recipe draws inspiration from Singaporean kacang puteh snacks, traditionally made fresh with artisanal methods like boiling, roasting, and frying ingredients from scratch.
Adjust the kacang puteh blend with personal favorites for added nostalgia and flavor.
The yogurt glaze provides a cool, tart finish, evoking memories of coated muesli bars.
