Desserts > Asian Desserts

Coconut-Covered Puffed Rice Cakes Recipe

Ingredients with Measurements:
- 3 cups puffed rice cereal
- 1 cup unsweetened shredded coconut
- 1/2 cup honey
- 1/4 cup coconut oil
- 1/4 teaspoon salt

Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
- Mixing bowl
- Saucepan

Step-by-step instructions:

1. Line an 8x8 inch baking dish with parchment paper.
2. In a mixing bowl, combine the puffed rice cereal and shredded coconut.
3. In a saucepan, heat the honey, coconut oil, and salt over medium heat until melted and well combined.
4. Pour the honey mixture over the puffed rice and coconut mixture and stir until well coated.
5. Pour the mixture into the prepared baking dish and press down firmly with a spatula.
6. Sprinkle additional shredded coconut on top.
7. Refrigerate for at least 1 hour or until firm.
8. Remove from the refrigerator and cut into squares or bars.
9. Serve and enjoy!

Preparation time: 10 minutes
Cooking time: 5 minutes
Refrigeration time: 1 hour
No temperature required.
Serving size:
Makes 12-16 squares or bars.

Nutritional information:
Per serving (based on 12 servings):
Calories: 170
Fat: 10g
Carbohydrates: 21g
Protein: 1g
Sodium: 50mg
Sugar: 16g

Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Butter or vegetable oil can be used instead of coconut oil.
- Any type of unsweetened shredded coconut can be used.

- Add chopped nuts or dried fruit to the mixture before pressing into the baking dish.
- Drizzle melted chocolate on top of the coconut-covered puffed rice cakes before refrigerating.

Tips and tricks:
- Press the mixture firmly into the baking dish to ensure the bars hold together.
- Use a sharp knife to cut the bars into squares or bars.
- Store the bars in an airtight container in the refrigerator for up to 1 week.

Storage instructions:
Store the bars in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
No reheating required.

Presentation ideas:
Serve the coconut-covered puffed rice cakes on a platter or in a decorative container.

Sprinkle additional shredded coconut or chopped nuts on top.

Serve with a glass of cold milk or a cup of hot tea.

Suggested side dishes:
These bars make a great snack on their own, but can also be paired with fresh fruit or yogurt.

Troubleshooting advice:
If the bars are not holding together, try pressing the mixture into the baking dish more firmly or refrigerating for a longer period of time.

Food safety advice:
Make sure to use clean hands and utensils when preparing the bars. Store in the refrigerator to prevent spoilage.

Food history:
Puffed rice cereal has been a popular breakfast food since the early 1900s. Coconut has been used in cooking for centuries, particularly in tropical regions.

Flavor profiles:
Sweet, crunchy, and coconutty.

Serving suggestions:
These bars make a great snack or dessert.

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Taste: Sweet, Coconutty, Crunchy, Nutty