Toasted Haupia and Kaki Mochi Rice Krispies
A sweet holiday treat that's just as fun to make as it is to eat.
Ingredients
- 1 13.5 ounce can Maika`i Coconut Cream
- 6 ounces Mini marshmallows
- 1 tsp Vanilla extract
- 4 2.5 ounce cups Rice Krispies cereal
- 1 3.5 ounce bag Maika`i Kaki mochi Original
Instructions
- Grease an 8x8 pan or equivalent using an oil spray.
- On medium low heat, add coconut cream into a shallow heavy bottom pot. Bring to a simmer and stir intermittently with a wooden spoon until oil begins to separate.
- Once the cream reaches a light tan color, continue to stir until bits start forming and turns to a light golden-brown color. Remove pot off the heat and set aside. The curd/bits will continue to brown a little.
- While the pot is still hot, add marshmallows and stir until melted. Then add vanilla. Return pot to heat as needed to completely melt the marshmallows.
- Place pot back on the stove and turn to low heat.
- Add in Rice Krispies and kaki mochi in 2 stages, stirring and folding between additions.
- Scrape contents into the greased pan. Gently form with the head of a spatula. Do not press down hard as the rice krispies will become dense.
- Wait until it cools. Wrap well and enjoy within 2 days.
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