Soft and Chewy Matcha Nougat (Taiwan Snowflake Crisp)
Course: Sweets
Cuisine: Asian Fusion
Prep Time: 20 minutesminutes
Chill in the fridge: 30 minutesminutes
Total Time: 48 minutesminutes
Servings: 12large pieces (depends on the size)
Calories: 233kcal
Author: Marvellina
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!
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
Notes
I recommend using ritz crackers, biscoff, marie biscuits, graham crackers, or other favorite biscuits or crackers of your choice