Easy Eggless Taiwanese Snowflake Crisp Milk Nougat
Servings: 18 pieces (depends on the size)
Calories: 153kcal
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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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
- This recipe fits perfectly into an eighth sheet pan (6.5 x 9.5 inch). You can use a quarter sheet pan (9 x 13 inch) or 8 x 8 inch square pan or something similar, but you will only use less than half of the pan if you use larger size pan.You can use whatever size of pan you have, you won't be using the entire pan
- Lightly oil the bottom and sides of sheet pan. Line with parchment paper. You can use a non-stick pan to spray the parchment paper to prevent the nougat from sticking later.
- Break the crackers/biscuit you use into large chunks, about 1 to 1 1/2 inch pieces are perfect. 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
Shaping:
- Put this on top of the prepared pan.
- 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.
Cutting:
- Flip the nougat over and dust with milk powder on the other side and then cut into the desired size.
- You can cut into cubes or into a rectangular shape. You can get roughly about 12-16 medium to large rectangular shapes or 24 or more small cube shapes
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
Serving: 1piece (out of 18) | Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 108mg | Fiber: 1g | Sugar: 12g | Vitamin A: 26IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 1mg
