- 4 tbsp (60 g) unsalted butter
- 10.6 oz (300 g) marshmallows
- 1 tbsp (15 g) vanilla extract
- 4 tsp (20 g) culinary grade matcha; sifted (less for a lighter flavor)
- A pinch of sea salt
- 6.4 oz (180 g) rice puffs
- 1.8 oz (50 g) dark chocolate
- 1.5 tsp (7.5 g) coconut oil
Melt butter on stove top using low heat, add marshmallows and stir until mixture is smooth. Add vanilla extract, matcha, and sea salt. Mix well.
Turn off heat and add puffed rice, keep stirring until everything is combined evenly. Transfer rice puff mixture into a 9×9 inch baking pan. Cover and let cool at room temperature for at least 30 minutes. Turn-out onto a cutting board and cut into any size you like.
You can drip or drizzle melted dark chocolate on the rice puff treats. (I prefer drizzling the chocolate because it’s more fun.) Melt dark chocolate and coconut oil together in a heat-safe glass bowl, over a small saucepan, on low heat. Watch a tutorial for how to melt chocolate for a detailed explanation of this method.
Store bought marshmallows are too sweet for me, so I make my own Matcha Marshmallows for this recipe.
If you use plain marshmallows, increase the amount of culinary grade matcha to 2 tbsp (30 g) for a stronger match flavor to offset the sweetness
When I measure out ingredients in grams (since it’s easier to measure), I use a digital kitchen scale.
To pack the rice puff mixture into the baking pan tightly and evenly, I use a potato masher. You can also use a large metal spoon.
Here is a list of ingredients and equipment I used for this recipe:
Matchæologist Midori™ Culinary Matcha
Enter promo code: MOSTLYMATCHA during checkout for a 15% storewide discount for readers of my blog! No minimum, and no expiration date.
Artisana Organics Coconut Butter
Rice Puff Cereal (similar to this item)
Valrhona Chocolate Guanaja 70% Feves
Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
Wilton Recipe Right Square 9 by 9 Inch Covered Pan
Ybm Home Stainless Steel Potato Masher
When Matchæologist shared a video for Matcha Rice Krispy Treats (originally by Tasty Japan), I immediately wanted to try the recipe. Initially, I had a hard time finding the rice puff, and I used Rice Krispies Cereal for my first batch. Unfortunately, the cereal texture seemed too soggy. Next, I tried Murmura puffed rice; which is a bit closer but it just wasn’t the right texture. Finally, Louis and I stopped by a local Korean market one day, and we found the rice puff in a large bag on the top shelf!
Let me know if you have any questions or feedback. I’d love to see your creations on Instagram or Twitter—please share a photo using my hashtag: #mostlymatchablog. You can also leave a comment below.
Thank you and matcha cheers,