➤ story by KEVIN NGUYEN • photo by GRUBBANA STUDIOS
I’ll never turn down a classic—chocolate chip cookies, brownies, all the usual bake sale staples—but every so often, I want a dessert that leans more Asian. Mochi, halo halo, anything with ube or matcha, coconut paired with mango, and especially pandan. These no-bake pandan rice krispie treats have become an easy go-to for that craving. They skip the oven entirely and come together just as quickly as a standard batch, making them an easy alternative when baking feels like too much effort or a trip to the closest Asian grocery store isn’t happening.
Related: How to Make Filipino Cheese Ice Cream
How do pandan desserts taste?
Pandan is often described as an “Asian vanilla,” but that only gets you part of the way there. In the same way you might describe jasmine tea, pandan has a lightly floral, slightly herbaceous quality. It also has a subtle toasted note that hints at coconut or sesame without being overpowering. Don’t let the vibrant green color fool you—that comes from the pandan leaves, but the flavor is not nearly as intense as the color.
If pandan extract is already sitting next to your vanilla in the pantry, you’re set. If not, it’s worth keeping a bottle on hand—it opens the door to recipes like this that deliver a distinct flavor with minimal effort.
Pandan Extract 25ml (from $5)
➤ photo by GRUBBANA STUDIOS
Pandan Coconut Rice Krispy Treats
Ingredients:
- 5½ cups crispy rice cereal
- 10 oz mini marshmallows (or ~40 regular)
- 4 tbsp unsalted butter
- 1½–2 tsp pandan extract
- ¾ cup unsweetened toasted coconut (you can also buy untoasted variety, then toast on your own! See instructions below.)
- ¼ tsp salt
- ⅓–½ cup white chocolate chips (optional, for drizzling on top)
Directions:
- Melt Butter & Marshmallows: In a large pot over low heat, melt the butter. Add marshmallows and salt, stirring continuously until fully melted and smooth.
- Add Pandan Flavor: Reduce heat to low and stir in the pandan extract until evenly incorporated.
- Combine: Remove from heat. Add the crispy rice cereal and toasted coconut. Gently fold until everything is evenly coated. If coconut is raw/untoasted (white): Add the coconut flakes to a dry skillet. Let brown over medium heat, stirring frequently, until toasted to your liking (about 3–5 minutes).
- Press into Pan: Transfer mixture to a greased or parchment-lined 8×8-inch pan (for thicker bars) or 9×13-inch pan (for thinner bars). Lightly press into an even layer without compacting too firmly.
- Decorate (optional): Melt the white chocolate gently, then transfer to a zip-top bag. Snip a tiny corner, and drizzle the chocolate over the treats in thin lines. Top with more toasted coconut.
- Cool & Slice: Let cool at room temperature for about 30 minutes, then cut into squares and serve.
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