Easy Ube Rice Krispie Treats

These ube rice krispie treats elevate the classic childhood snack into something spectacular by incorporating authentic ube halaya (Filipino purple yam jam) along with ube extract, creating treats that actually taste like ube rather than just being regular rice krispies dyed purple. The combination of vegan butter, vegan marshmallows, and that vibrant purple ube halaya melts together into a gooey, sticky binder that coats every piece of puffed rice cereal, then sets into chewy, marshmallow-y squares with genuine ube flavor throughout. What makes this recipe revolutionary compared to other ube rice krispie treats online is that it doesn't just rely on ube extract for color - it incorporates substantial amounts of real ube halaya which contributes both authentic flavor and natural purple color while also affecting the texture and binding properties in ways that create superior results. The completely plant-based nature using vegan butter and marshmallows means these work for vegetarian and vegan friends without any compromise in that signature gooey, stretchy, crispy-chewy texture that makes rice krispie treats so addictive.

The first time making rice krispie treats with real ube halaya instead of just extract reveals how much better they taste when you use authentic ingredients - that subtle sweet-nutty-vanilla ube flavor comes through in every bite rather than just having purple-tinted regular treats. Watching that gorgeous purple ube mixture melt into the marshmallows and coat all those crispy rice pieces creates excitement about how beautiful the final result will be. Having a pan of these sitting on your counter means constantly breaking off "just one more piece" because that combination of chewy marshmallow, crispy cereal, and genuine ube flavor proves absolutely irresistible.

Ingredients - What You Need and Why

• Vegan butter: provides richness and helps the marshmallows melt smoothly without sticking to the pan; use stick-form vegan butter from brands like Earth Balance, Country Crock, or Miyoko's rather than spreadable tub varieties which have different moisture content; you'll need about three tablespoons; the butter adds that characteristic slightly salty, rich flavor that balances the sweetness
• Ube halaya (Filipino purple yam jam): the secret ingredient that makes these genuinely special rather than just purple-colored regular treats; this thick, sweet jam made from mashed purple yam, coconut milk, and condensed milk adds authentic ube flavor, natural purple color, extra binding power, and creamy texture; you'll need about half a cup; make your own vegan version using the recipe creator's instructions, or buy traditional ube halaya at Filipino grocery stores though it usually contains dairy
• Ube extract: concentrated flavoring and coloring that intensifies the ube taste and deepens the purple hue beyond what halaya alone provides; just one to two teaspoons creates more pronounced ube character; this is the same extract used in ube cookies, cakes, and other Filipino desserts; available at Asian markets or online through Amazon
• Vegan mini marshmallows: the essential binder that melts into gooey, sticky coating for the cereal; regular marshmallows contain gelatin (made from animal collagen) making them non-vegan and non-vegetarian; vegan marshmallows use plant-based gelling agents instead; mini size melts faster and more uniformly than large marshmallows; you'll need about four cups or one ten-ounce bag; Dandies is a popular vegan brand
• Puffed rice cereal: provides the crispy texture and volume that makes these treats satisfying rather than just solid candy; Kellogg's Rice Krispies technically aren't vegan due to vitamin D3 sourced from animals, but generic puffed rice cereals are typically vegan; Nature's Path makes certified vegan crispy rice; you'll need about six cups; ensure your cereal is fresh and crispy, not stale

How to Make Ube Rice Krispie Treats - Step by Step

Prepare workspace and ingredients:

Before you start cooking, set up your workspace efficiently because once you begin melting marshmallows, you need to work quickly as they firm up fast. Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides that will act as handles for lifting the treats out later. Press the parchment into the corners and smooth it against the bottom and sides. Alternatively, use an 8.5x4.5-inch loaf pan which creates thicker bars. Measure out six cups of puffed rice cereal and place it in a large mixing bowl - make sure this bowl is big enough to hold all the cereal plus the marshmallow mixture with room to stir without everything spilling out. Measure your ube halaya and have it ready - if it's been refrigerated, let it come to room temperature which makes it easier to incorporate. Have your ube extract measured and a pinch of salt ready to add. Get out a wooden spoon for stirring and consider having two spoons or spatulas ready for the mixing stage. Having everything measured and positioned within arm's reach prevents that frantic scrambling while your marshmallows are trying to set up.

Melt butter and marshmallows into gooey base:

Place a large pot or saucepan over medium-low heat - emphasizing medium-LOW is important as too-high heat can scorch the marshmallows and create an unpleasant taste. Add your three tablespoons of vegan butter to the pot. Stir occasionally with a wooden spoon as the butter melts, which should take about two to three minutes. Once the butter is completely melted and liquid, add all your vegan mini marshmallows at once - they should sizzle slightly when they hit the hot butter. Now stir frequently but gently, using a folding motion rather than aggressive stirring which can incorporate too much air. As the marshmallows melt, they'll gradually collapse and turn from solid pillows into a smooth, gooey, stretchy mixture. This transformation takes about eight to ten minutes over medium-low heat. Don't rush by increasing the heat, which risks burning. You're looking for the marshmallows to be completely melted with no lumps remaining, creating a thick, glossy, elastic mixture that stretches when you lift the spoon. The mixture should flow smoothly off your spoon in ribbons rather than clumping. If you see any unmelted marshmallow pieces, keep stirring over heat until everything is uniformly smooth and gooey.

Incorporate ube halaya and extract:

Once your marshmallows are completely melted and smooth, remove the pot from heat - this next step happens off the burner. Immediately add your half cup of ube halaya, one to two teaspoons of ube extract, and a small pinch of salt (about one-eighth teaspoon). Switch to a whisk now if you haven't already, as it helps incorporate the ube more efficiently than a spoon. Whisk vigorously for about thirty seconds to one minute, working the ube halaya and extract throughout the melted marshmallow mixture. You'll see the color transform from white to various shades of purple as you mix. The mixture may not become completely uniform in color - you might see swirls of darker and lighter purple, which is fine and actually creates an attractive marbled effect in the final treats. The ube halaya is thick, so it takes some elbow grease to distribute it throughout. The goal is getting it mixed enough that every spoonful contains ube rather than having pockets of plain marshmallow and other areas that are pure ube. The mixture will be quite thick and sticky at this point, almost like thick frosting. Work quickly because the mixture starts cooling and firming up as soon as you remove it from heat, making it progressively harder to mix.

Combine with cereal and work quickly:

Pour your purple ube-marshmallow mixture over the six cups of puffed rice cereal sitting in your large bowl. This is where speed becomes crucial - you have maybe two to three minutes before the mixture cools and firms enough to make mixing extremely difficult. Using one large spoon, spatula, or ideally two spoons working together, begin folding and tossing the cereal with the ube-marshmallow mixture. Use motions similar to tossing a salad - lift from the bottom and fold over, rotate the bowl, and repeat. Your goal is coating every single piece of cereal with the purple mixture so you don't have plain white cereal pieces or big clumps of unmixed marshmallow. This vigorous mixing takes about two minutes of continuous stirring and folding. The mixture will be very sticky and want to clump on your spoons - this is normal. Keep working it until the color looks relatively uniform throughout and you can't see distinct areas of uncoated cereal. If the mixture becomes too firm to mix effectively, you can briefly warm it in the microwave for ten to fifteen seconds, though ideally you work fast enough to avoid this.

Press into pan and chill until set:

Once your cereal is completely coated with the purple mixture, immediately transfer everything into your prepared baking dish. Use the back of a spoon or spatula to press the mixture firmly and evenly into the pan, compacting it into all corners and creating a smooth, level top surface. Pressing firmly is important - loose packing creates treats that fall apart when cut, while firm compression creates cohesive squares that hold together. The mixture is extremely sticky at this point, so here's a trick: place a sheet of parchment paper over the surface of the mixture, then press down through the parchment. This prevents the sticky marshmallow from adhering to your spoon or hands. Press until the surface is flat and even, and the mixture is compacted to uniform thickness throughout the pan. Remove the top layer of parchment if you used it. Place the pan in the refrigerator uncovered and let it chill for at least one hour, though two hours is better. The cold temperature firms everything up and makes the treats much easier to cut cleanly. Once completely set and firm to the touch, use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board. Use a sharp knife to cut into nine, twelve, or sixteen squares depending on desired size. For the cleanest cuts, dip your knife in hot water and wipe dry between cuts. The finished treats should be chewy with that characteristic marshmallow-y texture, studded with crispy rice, and uniformly purple throughout.

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The beauty of rice krispie treats in general is that nostalgic combination of crispy and chewy, sweet and slightly salty, simple yet completely satisfying. Adding ube transforms them from everyday snack into something special that honors Filipino culinary traditions while being accessible to anyone regardless of familiarity with ube. That gorgeous purple color immediately signals something different and interesting, sparking curiosity and conversation about this ingredient that deserves far more recognition than it gets in Western dessert culture.

Understanding Ube Halaya and Making It Vegan

Ube halaya (also called halayang ube) is a traditional Filipino preserve made by cooking mashed purple yam with coconut milk, condensed milk, and butter until thick, spreadable, and deeply purple. Traditional ube halaya contains dairy from condensed milk, making it non-vegan, though the recipe creator has developed a vegan version that works perfectly in these treats. To make vegan ube halaya, you cook mashed ube (from fresh or frozen purple yam) with full-fat coconut milk, coconut condensed milk (or regular coconut milk with added sugar), vegan butter, and ube extract, simmering and stirring constantly until the mixture thickens to jam-like consistency. This takes about forty-five minutes of active stirring to prevent burning. The finished halaya should be thick enough to spread but still smooth and pliable. Once cooled, it keeps in the refrigerator for up to two weeks in an airtight container. Making a batch of vegan ube halaya means you always have it ready for spontaneous rice krispie treat making, spreading on toast, filling pastries, swirling into ice cream, or eating straight from the jar with a spoon. If you can't find or make vegan ube halaya, some Filipino grocery stores carry it, though you'll need to check ingredients as most commercial versions contain dairy.

Exploring the Cultural Context of Ube Desserts

Ube holds deep cultural significance in Filipino cuisine and identity, representing comfort, celebration, and connection to homeland for Filipino people worldwide. Purple yam has been cultivated in the Philippines for generations, thriving in the tropical climate and volcanic soil. Filipino desserts featuring ube are legendary - from halo-halo (the famous shaved ice dessert) to ube ice cream, ube cake rolls, ube pandesal, ube ensaymada, and countless other applications. The vibrant purple color is considered festive and auspicious, making ube desserts popular at celebrations, holidays, and special occasions. For Filipino people living abroad, ube desserts often carry profound nostalgia, tasting like childhood, family gatherings, and home. The recent surge of ube popularity in Western markets brings complex feelings - joy that Filipino ingredients are gaining recognition alongside frustration when non-Filipino businesses profit from ube without crediting its origins or hiring Filipino creators. Some mainstream bakeries and coffee chains have introduced ube products without acknowledging Filipino culture or consulting Filipino food experts. When making and sharing ube desserts, acknowledging their Filipino origins, learning proper preparation methods, supporting Filipino-owned businesses for ingredients, and giving credit to the culture that developed these recipes demonstrates respect and appreciation rather than appropriation.

Mastering the Art of Rice Krispie Treat Texture

The ideal rice krispie treat has specific texture characteristics - chewy and marshmallow-y but not hard, holding together cohesively but not overly dense, with each piece of cereal distinct rather than mashed together. Achieving this texture requires understanding the ratio of marshmallows to cereal and the importance of proper heating and mixing. Too many marshmallows creates treats that are too dense, sticky, and candy-like. Too few marshmallows means dry, crumbly treats that fall apart. The standard ratio is about four cups of marshmallows to six cups of cereal, which this recipe follows while incorporating ube halaya that adds moisture and binding. Melting marshmallows over medium-LOW heat prevents scorching and caramelization that creates hard, brittle texture. Stirring until completely smooth with no lumps ensures uniform coating. Working quickly before the mixture cools and firms prevents uneven distribution. Pressing firmly but not excessively when transferring to the pan creates cohesion without squashing cereal pieces flat, which makes treats dense rather than light. Chilling in the refrigerator rather than at room temperature creates firmer texture that slices cleanly. Understanding these principles helps you achieve perfect texture every time.

Creating Different Flavor Variations

Once you've mastered basic ube rice krispie treats, exploring variations keeps things interesting while maintaining the fundamental technique. For ube coconut treats, fold one cup of shredded sweetened coconut into the mixture after combining with cereal for textural contrast and tropical flavor. Ube chocolate drizzle involves melting white or dark chocolate and drizzling it over the set treats for added richness. Ube matcha creates marbled effect by dividing the marshmallow mixture in half, adding ube to one portion and matcha powder to the other, then swirling them together when coating the cereal. For nutty crunch, fold in half a cup of chopped macadamia nuts, cashews, or peanuts after mixing in the cereal. Ube peanut butter combines two tablespoons of peanut butter with the ube halaya for flavor complexity. Ube white chocolate includes white chocolate chips folded into the mixture for melty pockets throughout. Ube cookie crumb treats incorporate crushed Oreos or other cookies for added texture. Ube s'mores layer these ube treats with chocolate ganache and toasted vegan marshmallows for over-the-top indulgence. Each variation maintains the essential ube base while exploring different flavor and texture additions.

Troubleshooting Common Rice Krispie Treat Problems

Even with a straightforward recipe, sometimes rice krispie treats don't turn out perfectly, but understanding what went wrong helps you fix it next time. If your treats are hard and crunchy rather than chewy and soft, you either cooked the marshmallows at too-high heat causing them to caramelize, or you pressed too firmly when transferring to the pan, compacting the mixture into dense bricks - next time use lower heat and press gently but thoroughly. When treats fall apart and won't hold together in cohesive squares, you either didn't use enough marshmallow binder, didn't mix thoroughly enough leaving uncoated cereal, or didn't press firmly enough when packing into the pan - ensure every piece of cereal gets coated and compress well. If the ube flavor is barely detectable, you didn't use enough ube halaya or ube extract, or the halaya was mild-flavored - don't be shy with these ingredients as they're what creates the characteristic taste. Treats that are too sticky and gummy rather than having proper texture contain too much marshmallow or ube halaya relative to cereal, or weren't chilled long enough to set properly - measure carefully and give adequate chilling time. When the color is pale grayish-purple instead of vibrant purple, you need more ube extract or your extract has lost potency from age - fresh extract creates dramatically better color. If the mixture hardens before you finish mixing with cereal, you worked too slowly or your heat was too low, not melting marshmallows thoroughly enough initially - work faster and ensure complete melting before adding ube.

Storage, Freshness, and Reviving Techniques

Proper storage maintains these treats at optimal texture and flavor for several days, making them excellent for advance preparation or enjoying over time. Store cut treats in an airtight container at room temperature for up to three days if your kitchen is cool and dry. In hot or humid environments, refrigeration is better to prevent treats from becoming too sticky or soft. Layer treats with parchment paper between levels if stacking to prevent them from sticking together. Refrigerated treats keep for up to five days but become firmer and denser in texture from the cold. If refrigerated treats seem too hard or dense when you're ready to eat them, microwave individual pieces for ten to fifteen seconds - the gentle heat softens the marshmallow binder and revives that tender, chewy texture almost like they're freshly made. This microwave trick works wonderfully for day-old treats that have firmed up too much. For longer storage, rice krispie treats freeze surprisingly well for up to two months. Wrap individual treats in plastic wrap, then place in a freezer bag squeezing out air. Thaw at room temperature for about thirty minutes, or microwave from frozen for twenty to thirty seconds. Some people actually enjoy frozen rice krispie treats when they have that firm, almost ice-cream-like quality, though most prefer them soft and chewy.

Serving Suggestions and Presentation Ideas

While these treats are delicious eaten plain as squares, understanding different serving and presentation approaches creates more interesting dessert experiences. For casual snacking, simple squares arranged on a plate work perfectly - the vibrant purple color makes them attractive without embellishment. For parties or gatherings, cut into smaller bite-sized pieces and arrange on a platter where guests can easily grab one or two. Drizzle with white chocolate or dark chocolate for elegant contrast against the purple. Dust with powdered sugar through a fine-mesh sieve just before serving for visual interest. Serve alongside coconut ice cream for temperature and texture contrast - the cold, creamy ice cream against chewy, room-temperature treats creates wonderful sensation. For kids' parties, use cookie cutters to create fun shapes instead of squares - stars, hearts, circles, or seasonal shapes depending on the occasion. Top each square with a small dollop of coconut whipped cream and a fresh berry for dressed-up presentation. For Filipino celebrations or gatherings, present these alongside other ube desserts like ube halaya, ube ice cream, or ube cake to create an ube-themed dessert spread. Package individual treats in clear cellophane bags tied with purple ribbon for party favors or gifts. The treats travel well, making them perfect for bake sales, potlucks, or bringing to friends' houses.

Teaching Children and Beginners No-Bake Desserts

Ube rice krispie treats serve as an ideal recipe for introducing children or nervous beginners to cooking because it's safe, straightforward, and produces impressive results with minimal risk of failure. The stovetop method with adult supervision teaches children about melting and mixing while being much safer than oven baking with hot pans. Young children can help measure ingredients, pour cereal into bowls, and observe the melting process while learning about how heat transforms ingredients. Older children and teens can handle the entire recipe with supervision, learning to control heat, stir patiently until marshmallows melt completely, and work quickly when timing matters. The dramatic color transformation when adding ube fascinates kids and demonstrates how ingredients combine to create something new. The hands-on pressing into the pan engages tactile learners who enjoy physical aspects of cooking. No-bake recipes build confidence because they're nearly foolproof - even if you work slowly or don't get perfect proportions, you'll still end up with something edible and enjoyable. Success with simple recipes like this encourages continued cooking experimentation and builds skills incrementally. Children take enormous pride in serving treats they made themselves, especially when the stunning purple color makes everyone excited to try them.

The Economics of Homemade Versus Store-Bought

Understanding cost comparisons between making these treats at home versus buying prepared alternatives reveals significant savings while achieving superior quality. A bag of vegan mini marshmallows costs about four to five dollars. Vegan butter is about five dollars per package (you'll use a small portion). A box of puffed rice cereal costs three to four dollars. Ube halaya is the most expensive component if buying commercially at about eight to twelve dollars per jar, though making your own from frozen ube costs less. Ube extract is about eight to twelve dollars per bottle but lasts through many batches since you use only small amounts. Total ingredient cost for one batch of sixteen treats works out to roughly ten to fifteen dollars, or about sixty to ninety cents per treat. Store-bought gourmet rice krispie treats can cost two to four dollars each, while Filipino bakeries charge premium prices for ube desserts due to specialty ingredients. Making your own saves substantial money while creating fresher, better-tasting treats with control over ingredient quality and sweetness level. For parties or gifting, homemade treats demonstrate thoughtfulness and effort that purchased items can't match, while costing a fraction of what custom bakery items would run.

Adapting for Allergies and Dietary Restrictions

While this recipe is already vegan, understanding additional modifications helps accommodate other dietary needs and restrictions. For gluten-free requirements, verify that your puffed rice cereal is certified gluten-free (most pure rice cereals are naturally gluten-free but cross-contamination during manufacturing can be an issue for severe celiac disease). Ensure your vegan butter and marshmallows are also certified gluten-free as some brands contain gluten-containing additives. For nut-free needs, these treats are naturally nut-free as written, though if using commercial ube halaya, verify it wasn't processed in facilities with nuts. For soy-free diets, choose vegan butter brands that don't contain soy lecithin or soy protein, and verify marshmallows are soy-free as well. For corn-free individuals, find rice cereal made without cornstarch or corn-derived vitamins, though this is challenging. For refined sugar-free versions, seek vegan marshmallows sweetened with alternatives like organic cane sugar or coconut sugar, though options are limited. Each modification requires careful label reading but is achievable, allowing people with various restrictions to enjoy these Filipino-inspired treats that would otherwise exclude them.

Understanding the Rise of Ube in Western Markets

The recent surge of ube popularity in Western markets, particularly in the United States, reflects broader trends in food culture and globalization while raising important questions about cultural appreciation versus appropriation. Ube appeared in mainstream consciousness around 2016-2017 when Trader Joe's introduced ube ice cream that became a cult favorite. This sparked interest in the ingredient, leading coffee chains like Starbucks to introduce ube drinks, bakeries to create ube pastries, and food bloggers to develop countless ube recipes. Instagram's visual culture amplified this trend - ube's photogenic purple color photographs beautifully, making it ideal for social media content. For Filipino people, this visibility brings mixed feelings. On one hand, seeing their traditional ingredient gaining recognition and appreciation feels validating. On the other hand, when non-Filipino businesses profit substantially from ube without hiring Filipino creators, crediting Filipino culture, or understanding traditional preparations, it feels like exploitation. The term "ube washing" has emerged to describe businesses that simply add purple color to products without using actual ube while calling them "ube" flavored. Authentic engagement with ube means learning its Filipino origins, understanding traditional uses, supporting Filipino-owned businesses when possible, preparing it properly with real ube rather than just purple dye, and giving credit to Filipino food traditions that developed these recipes over generations.

Building a Filipino Dessert Repertoire

For people new to Filipino cuisine, these ube rice krispie treats can serve as a gateway to exploring the rich world of Filipino desserts and sweets. Success with this recipe builds confidence to try more traditional Filipino desserts - perhaps ube halaya eaten plain with a spoon, halo-halo (the famous shaved ice dessert with multiple components including ube ice cream), leche flan (Filipino caramel custard), bibingka (coconut-rice cake), puto (steamed rice cakes), cassava cake, buko pandan (young coconut and pandan dessert), or turon (fried banana spring rolls). Each exploration teaches about Filipino ingredients like ube, pandan, coconut, cassava, and purple yam, while revealing flavor profiles that balance sweet, rich, and sometimes salty elements differently than Western desserts. Understanding that Filipino desserts often incorporate multiple textures in single dishes - like halo-halo's combination of shaved ice, soft jellies, chewy nata de coco, creamy ice cream, and sweet beans - expands your appreciation for textural complexity. Learning about merienda (Filipino snack culture) where sweets are enjoyed throughout the day, not just after meals, provides cultural context. Gradually building knowledge of Filipino desserts creates appreciation for the cuisine's Spanish, Chinese, Malay, and indigenous influences that fuse into something distinctly Filipino.

The Science Behind Marshmallow Structure

Understanding the chemistry of marshmallows and what happens when you melt them helps explain why technique matters and what can go wrong. Marshmallows are essentially sugar foam stabilized by gelling agents (gelatin in traditional versions, carrageenan or other plant-based gums in vegan versions). The structure consists of tiny air bubbles trapped in sugar syrup by the gelling agent, creating that soft, pillowy texture. When you heat marshmallows, the gelling agent denatures and the sugar syrup melts, causing the foam structure to collapse and releasing the trapped air. This is why a bag of marshmallows becomes a much smaller volume when melted - you're essentially deflating all those air bubbles. The melted marshmallow becomes a sticky, elastic mixture that can rebind as it cools, which is what holds rice krispie treats together. Overheating causes the sugars to caramelize, changing color and flavor while making the mixture harder when it sets. Underheating leaves unmelted lumps that create texture issues. Vegan gelling agents behave similarly to gelatin but may have slightly different temperature sensitivities and elastic properties, which is why some vegan marshmallow brands work better than others for melting.

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These ube rice krispie treats represent the perfect example of how traditional ingredients can be adapted into new formats that introduce broader audiences to Filipino flavors while remaining respectful of their origins. What makes this recipe genuinely valuable is how it goes beyond just adding purple color to regular rice krispie treats, instead incorporating authentic ube halaya that provides real flavor and honors the ingredient's Filipino heritage properly. The completely vegan nature using plant-based butter and marshmallows makes these accessible to people with dietary restrictions who might otherwise miss out on enjoying ube desserts. Whether you're Filipino and want to share your cultural heritage through approachable snacks that friends will love, vegan and searching for treats that don't compromise on gooey, marshmallow-y texture, curious about ube and looking for simple entry points to this ingredient, or simply craving rice krispie treats with a unique twist that stands out from ordinary versions, this recipe delivers completely. The minimal ingredients, quick preparation, and no-bake convenience make these perfect for busy weeknights, last-minute party contributions, or teaching children about cooking, while the stunning purple color and genuine ube flavor create treats that feel special and celebratory rather than everyday. Once you've tasted how much better these are compared to ube treats that just use extract without halaya, you'll understand why taking that extra step to incorporate real ube jam makes all the difference, creating treats that taste authentically Filipino while being accessible and appealing to anyone lucky enough to try them.

Frequently Asked Questions

→ What is ube and where can I find it?

Ube is purple yam from the Philippines. You can find ube halaya (purple yam jam) at Asian grocery stores or online. It gives these treats their beautiful purple color and sweet flavor.

→ Can I use regular marshmallows instead of mini ones?

Yes, but mini marshmallows work much better because they melt more evenly. Regular marshmallows take longer to melt and can create lumps in your mixture.

→ How should I store these treats?

Keep them in the fridge in an airtight container for up to 5 days. If they get too firm, warm them in the microwave for 10-15 seconds before eating.

→ Why did my treats turn out too hard?

This usually happens when the mixture cools too much before pressing into the pan, or from using too much cereal. Work quickly after melting the marshmallows and press firmly into the pan.

→ Do I need the ube extract?

The ube extract adds extra flavor, but you can skip it if you can't find it. The ube halaya (jam) will still give you that purple yam taste and color.

→ Are these gluten-free?

Most puffed rice cereals contain malt flavoring which has gluten. Check your cereal label and use a certified gluten-free brand if needed.