When I was growing up, I somehow missed out on the Pokemon phase. Sure, it was around – everywhere, in fact – but aside from a poster on my cousin’s wall and a glimpse at a few cards, it kind of skipped past me.
Until, that is, last year.
Because last year, I watched the Pokemon anime for the first time. And played Pokemon for the first time (not one of the original games, but even so). And became slightly obsessed with Pikachu (slightly).
And if you ever became slightly obsessed with Pikachu, you’ll know the little lightning mouse likes to eat, a lot. In fact, eating is a big theme in Pokemon in general. And the trainers’ go-to snack? Rice balls, of course.
Rice Balls (White Chocolate Rice Krispie Treats)
YOU’RE GONNA NEED: a heart- or triangle-shaped cookie cutter
For the rice balls:
3 tbsp butter
About 1 1/4 cups marshmallows (or around 10 oz)
1 bar white chocolate, chopped roughly
5 cups rice cereal
For the decoration:
Black fondant, rolled thinly and cut into approximately 1/2 inch wide strips (you could also use fruit leathers if desired)
1. Prepare a baking tray by lining with parchment paper.
2. In a large saucepan, melt the butter over medium heat. Once completely melted, add the marshmallows and white chocolate pieces, and stir continually until completely melted and smooth.
3. Remove from the heat. Add the rice cereal and mix through until it’s fully coated in the marshmallow mix. Press the rice cereal mix into the prepared baking tray* and leave to cool and set up.
4. Once cooled, cut into rough triangle shapes using a cookie cutter. Slightly mould the edges with your fingers so they’re rounded. Wrap the fondant strips around the base of the triangle (this is the ‘seaweed’). Serve the same day or keep tightly sealed in plastic wrap.
Use a silicone or rubber spatula to press the cereal mix into the baking tray – anything else will stick and make a huge mess!
Recipe adapted from Kellogg’s.