Easy Eggless Taiwanese Snowflake Crisp Milk Nougat

Course: Chinese New Year, Snack, Sweets

Cuisine: Asian, Chinese, Taiwanese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pieces (depends on the size)

Calories: 153kcal

Author: Marvellina

Taiwanese Snowflake crisp milk nougat is so easy to pull together and it has the balance of soft, chewy, crisp, milky, slightly sweet with a hint of saltiness. The recipe doesn't require baking. You will not be disappointed.

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US Customary - Metric

Equipment

Ingredients

50 g coconut oil you can use equal amount unsalted butter
220 g marshmallow use vegan marshmallows for vegan option
50 g milk powder plus more for dusting, or coconut milk powder
pinch of salt optional

Add ins: (you can use other combination of nuts, seeds, crackers)

150 g crackers/biscuits Ritz crackers, Marie biscuits, Graham crackers
80 g golden raisin or dried cranberries
60 g roasted almond salted or unsalted
5 g white sesame seeds
5 g black sesame seeds

Recommended tools:

Baking sheet any size would work
Dough scraper or you can use parchment paper
Gloves
Non-stick spray

Instructions

Things to get ready:

If your almonds and sesame seeds 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
You can use a 9 x 13 inch sheet pan or 8 x 8 inch square pan or something similar. I dusted part of it liberally with some milk powder. You can use whatever size of pan you have, you won't be using the entire pan
Break the crackers/biscuit you use into large chunks. Mix with the nuts, raisins, and seeds

On the stove:

Melt coconut oil (or butter) over low heat. Add the marshmallow pieces and keep stirring until most has melted but you still see just few pieces left that's 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 small pinch of salt (optional) and turn off the heat and keep stirring until the milk powder melt into the marshmallow, then stir in the nut 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
Let it cool down completely and then cut into the desired size

How to store:

I keep them in an air-tight container in a cool dry area. They can be kept at room temperature for about a week or so. Avoid humid area

Nutrition