Honey Butter Rice Krispies Tteok Treats Recipe

This fun treat consists of a crispy sweet rice cake sandwiched between layers of buttery honey-sweetened Rice Krispies.

Yield: Makes 16 squares
Prep Time:10 minutes
Cook Time:10 minutes

Step 1:Line an 8×8-inch baking pan with plastic wrap, leaving a generous overhang on each side.

Step 2:combine 1 cup water, 3/4 cup Mochiko rice flour, and 2 tablespoons granulated sugar in a medium microwave-safe bowl and stir with a flexible spatula until no lumps remain. Cover and microwave on high for 1 minute.

Step 3:Remove the bowl from the microwave, stir and scrape down the sides. Microwave for a further 1 minute. The dough should feel smooth but still sticky. If it still feels too wet, microwave for 30 seconds to 1 minute longer. Let the batter cool slightly while you prepare the rice mixture.

Step 4:Place the remaining 1/4 cup granulated sugar, 1/3 cup honey, 5 tablespoons unsalted butter, and 1/2 teaspoon kosher salt in a large saucepan. Cook over medium heat, frequently stirring until the mixture comes to a boil, 2 to 3 minutes. Remove the pot from the heat. Add 4 cups of toasted rice crispy cereal and stir until evenly coated.

Step 5:Pour half of the mixture into the baking dish. Press down with a spatula to form a flat, even layer. Pour the mochiko batter and spread evenly over the rice and cereal layer. Cover with the remaining rice mixture and press down into an even layer.

Step 6:Lightly coat your hands with butter or water. Press gently with your hands to smooth the top into an even layer. Wrap the excess cling film over the top and press down again with your hands to smooth it out. Place in the fridge until the dough is firm, about 3 hours.

Step 7:Remove the plate from the mold, uncover and place it on a cutting board. Garnish with flake salt and cut into 16 squares.