Marshmallow Crispy Bubble Rice

OK, I promised to post this up for ages and now only I got the chance to do so! I'm so sorry to my friends as I made my promise to them and I did not do that for so long ago.

Before I go into the recipe, I would like to dedicate this to my aunt, who taught me making this SUPER SIMPLE yummy snack. I'm not praising myself, but it is really delicious! Try it yourselves and you'll know by then! ;)

Ingredient

Marshmallow cubes 125g

Bubble rice 125g

Butter

First, heat up your pan, or wok or whatever that you can coook with. Put in some butter to melt it (just like how you need to cook something, you need to put some oil in the frying pan before putting in the main ingredients).

When the pan (I'm actually using my mom's wok) is ready and heated with butter, turn the heat into a lowest degree and pour in your marshmallow. QUICKLY and GENTLY stir it until you can't see a single shape of marshmallow cubes, which it shows that the marshmallow has melted in a very sticky and chewy situation, then pour in your bubble rice and blend it well.

You must blend it well in 1-2 minutes, the fastest time; remove it from your frying pan or wok and pour into a serving pan, use a spoon or something else that you are comfortable with, to make it flat and tight while it is still glutinous and warm (it's softer and easier to be shaped).

This is super simple, right?!

Wait until it is ready to serve (after around half to one hour), cut into one-bite pieces!

Wait a minute, it sounds very simple, but when you are really making it, it is very difficult to control everything in a mean time. You need to have a good timing-consideration to control when is the best time to pour in your materials, and how long you need to stir it for.

At the same time, you need to control the heat, in a very low degree as marshmallow will get scorched easily!

Not only that, the speed that you are stirring, need to be fast and gentle, the reason is same as the heat control, to avoid it being scorched. Last but not least, you need to be very fast while making it flat and tight when it's still warm and soft in a serving pan, as the marshmallow get solid quickly.

Refrigerate it to make it even crunchier.

Don't be anxious and panic, try more to get many different experience. By then, you will master the skills and techniques perfectly and have a satisfying nom-nom snack to fill full your stomach.

Not only crispy and chewy with the cooked and melted marshmallow~