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Make these soft and chewy Taiwanese-style matcha nougat. You’ll love the soft and chewy texture with some crunchy biscuits and nuts. The contrast of texture is so awesome. They are perfect for gifting as an edible gift too!
Why you’ll love this recipe
I love making this easy soft and chewy nougat. A more “traditional” nougat usually involves cooking the sugar and whipping some egg whites and a lot more of other ingredients. Making soft and chewy nougat using marshmallow really is a shortcut that gives you a nice result! Whenever I make this soft and chewy nougat, my kids can’t stop eating them. Adding matcha powder also adds a nice scent and gorgeous color to the nougat
Tips for soft and chewy nougat
1. Keep the ratio of ingredients as close as possible
You can substitute the filling with your favorite, but keep the weight the same
2. Use fresh marshmallow
If you have stale marshmallow, I don’t recommend using them to make nougat because the texture will be tough and dry
3. Do not overcook the marshmallow
Keep the heat medium-low to avoid overcooking the marshmallow, which turns them dry
4. Don’t make it in a large batch
Unless you plan to make them for gifting, I don’t recommend making them in a big batch for personal consumption (Unless you eat a lot of them LOL). One recipe is plenty for personal consumption IMHO
Variations for the filling
You can also use freeze-dried fruit like strawberries, raspberries to add that pop of red color that will make a really nice contrast against the green matcha color. You can also add or substitute coconut chips (toasted for extra flavor) or use different kind or mixture of nuts. Try to keep close to the total amount of the filling, which is about 320 grams.
Matcha Snow Flake Crisp Nougat
Ingredients
- 130 g crackers or biscuits see notes, break into large chunks
- 60 g roasted almond salted or unsalted
- 80 g golden raisin or dark raisin or other dried fruits
- 50 g unsalted butter or coconut oil
- 220 g marshmallow small size
- 50 g milk powder plus more for coating
- 10 g ceremonial-grade matcha powder
Instructions
- Break the crackers into large chunks. You can leave the almond in whole. Combine with the rest of the nuts and fruits (or anything else you use for toppings). Combine milk powder with matcha powder in a separate bowl
- If your almonds are unroasted, I recommend toasting them on a dry pan for 10 minutes over low heat or until they are aromatic or spread them on a baking sheet and roast at 325 F for 10-15 minutes and then let them cool down
- If you use large marshmallow, cut them into smaller pieces. They melt faster. We don't want to overcook the marshmallow, which results in a tough nougat later
- I use a 9 x 13 inch sheet pan and I dusted 1/3 of it liberally with some milk powder. We won't be using the entire pan, just a corner of it
- In a large non-stick pan, melt butter over medium-low heat. Add the marshmallow pieces and keep stirring until most have melted but you still see just few pieces left that are still not completely melted. Keep the heat low, we just want to melt it not cook the marshmallow. Add the milk powder all at once and turn off the heat and keep stirring until the milk powder melts into the marshmallow, then stir in the cracker/biscuit mixture and keep stirring until they are evenly distributed
- Put this on top of the milk-dusted baking tray you prepared earlier. Use a parchment paper spray with a bit of non-stick cooking spray will make your life a bit easier or a dough scraper to press and pack it down. You can also wear a glove and use your hand to press it down. Dust with milk powder on the surface
- Chill it in the fridge fro 30 minutes to help it firm up. Then cut into the desired size.
- If you make this for gifting, cut it into large rectangle pieces, you will get about 12 large pieces. You can individually wrap them with wax paper or candy paper
- They can be kept at room temperature in an air-tight container for about a week or so and they remain soft and chewy
RECOMMEDED TOOLS
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
How to make easy soft and chewy matcha nougat
1. Break the crackers into large chunks. You can leave the almond in whole. Combine with almonds and raisins. If your almonds are unroasted, I recommend toasting them on a dry pan for 10 minutes over low heat or until they are aromatic or spread them on a baking sheet and roast at 325 F for 10-15 minutes and then let them cool down
2. Combine milk powder and matcha powder and set aside
3. If you use large marshmallow, cut them into smaller pieces. They melt faster. We don’t want to overcook the marshmallow, which results in a tough nougat later
4. I use a 9 x 13 inch sheet pan and I dusted 1/3 of it liberally with some milk powder. We won’t be using the entire pan, just a corner of it
5. In a large non-stick pan, melt butter over medium-low heat. 
6. Add the marshmallow pieces and keep stirring until most have melted but you still see just few pieces left that are still not completely melted. Keep the heat low, we just want to melt it not cook the marshmallow. 
7. Add the milk powder and matcha mixture all at once and turn off the heat and keep stirring until the milk powder melts into the marshmallow
8. Then stir in the cracker/biscuit mixture and keep stirring until they are evenly distributed
9. Put this on top of the milk-dusted baking tray you prepared earlier. Use a parchment paper spray with a bit of non-stick cooking spray will make your life a bit easier or a dough scraper to press and pack it down. You can also wear a glove and use your hand to press it down. Dust with milk powder on the surface
10. Chill it in the fridge for 30 minutes to help it firm up. Then cut into the desired size. They can be kept at room temperature in an air-tight container for about a week or so and they remain soft and chewy
Did you make this easy soft and chewy matcha nougat recipe?
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