Puffed Rice and Cashew Bites


This recipe was inspired by the rice pops I bought at a supermarket. It is a healthy snack that contains dried fruits, nuts and rice puff.  It was also the time that I was looking for a recipe other than the rice cereal I posted last October.

The tricky part here is cooking the coco sugar. It has to be done at a right temperature and right time. The perfect coco sugar syrup for this recipe is when mixed with rice puff, it can hold them together when you cut it after cooling. This can be done by using the method called "cold water test". The idea is to drop 1/2 teaspoon of syrup into a cold water ( not ice water). Carefully pick up the sugar formed then pressed it between your fingers to know if it holds its shape. This is trial and error. It took me three tries before getting it right.  If you have a candy thermometer, it should reach (130 C/ 250 F) after simmering on medium heat.


3 cups puffed rice
100 grams raw cashew nuts (roughly chop)
dried fruits ( raisins, cherry or mixed berries)
1 cup coco sugar
1 tsp water
2 Tbsp coconut oil
Flaky salt and cinnamon powder

Preheat oven at 150F/300C

Spread the puff rice on a baking tray lined with parchment paper. Put the cashew nuts on another baking tray. Bake for 10 minutes until the nuts is starting to toast. Set aside.


Make the syrup by putting in coconut sugar, coconut oil and water in a large pot.  Bring to a boil over medium heat. Simmer without stirring for about 8 minutes. While waiting, grease the brownie pan with butter ( I used 8 x 8). Set  aside.



Check the syrup, if there are sugar that are not yet dissolve, mix them all up. Continue simmering until it reaches medium brown in color. Keep a watchful eye, we don't want to burn the sugar.

Turn the heat off. Use a candy thermometer to check if it reaches (130C/250F). If you don't have a thermometer, use the cold water test. When mixture turns medium brown in color, drop 1/2 tsp. of syrup into a small bowl of cold water. Spoon out the syrup ball immediately. Check for doneness by pressing in between your fingers. It if forms a soft chewy texture, you know that you have reached the desired result. If the sugar syrup is still soft and pliable after dropping it on a cold water, continue cooking.

Photo from www.landolakes.com
       
Photo from www.landolakes.com
mmediately put in the rice puff and cashew while the sugar syrup is hot. Quickly stir until well coated.


Place them in a buttered brownie pan, press down with a spoon  or spatula


Sprinkle a little of cinnamon and salt on top. Let it cool until sugar syrup hardens. Remove from the brownie pan and cut into bite size pieces.



Note:  The cut will not be as perfect as the ones we buy at the grocery stores. Some pieces will fall off when cutting. That is okay. That is what homemade is about.

recipe adopted from kelliesfoodtoglow.com

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