Matcha rice bars: recette 4

Who doesn’t like rice crispy treats, am I right? Using the matcha to lower the sweetness, plus green tea being all the rage these days, is how we can create a really cool snack. I will admit, I got inspired by Douglas Keane on Top Chef Masters when he made this during the 626 Nightmarket Challenge. His matcha rice crispies almost won him that challenge!

For my recipe, I’m going to use rice crispies cereal, a homemade marshmallow base, butter, and matcha powder. I’m keeping it really simple. Something I picked up from Flour Bakery in Boston is that the key to super fluffy and light treats is to not pack down the mixture once you created it. Also, it’s gluten-free, so there’s that too.

1 packet gelatin + 1 table cold water
1 cup granulated sugar
1/4 cup water
2 teaspoons matcha powder
1/2 teaspoon vanilla extract
a pinch of salt
2 tablespoons unsalted butter, melted
2 cups puffed rice cereal

Combine water and sugar and bring to a boil. Pour into a bowl with the gelatin that had water mixed into it and whip until stiff, pale, and fluffy. Add in butter, matcha, salt, and vanilla. Whip again. Then add in the rice cereal. Fold together. Pour onto a nonstick surface and transfer to the refrigerator. Chill for 30 minutes before removing, portioning, and serving.

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