Black Sesame-Brown Butter Rice Krispies Treats Recipe

By Kat Lieu

In my book “108 Asian Cookies,” I created Black Sesame-Brown Butter Rice Krispies Treats to honor my mother’s preferences. As a child, I often enjoyed Rice Krispie Treats, a dessert my mom loved making from the box instructions. They were probably easy to whip up and reminded her of the moms depicted on American TV. She enjoyed the chewy texture, but she never gave the treats an Asian twist. Unlike the usual recipe, these treats infuse black sesame, a flavor she adores, especially in sweet black sesame soup.

Ingredients

• 6 tablespoons unsalted butter
• One 12-ounce bag mini marshmallows
• 1/4 cup black sesame seeds
• 2 1/2 tablespoons black sesame paste
• 1 teaspoon red miso
• 6 cups Rice Krispies cereal
• 1/3 cup freeze-dried strawberry slices or haw flakes (optional)

Directions

1. Crumple and uncrumple a large sheet of parchment paper to line a 9-inch-square cake pan. Ensure it has some overhang. Smooth and press down the paper. You can also grease the dish with butter or toasted sesame oil.
2. Melt the butter in a heavy pot over medium heat, whisking continuously until golden brown bits form, approximately 5 minutes. Seek a nutty aroma. Avoid burning. Lower the heat and add the marshmallows. Stir until fully melted like mozzarella cheese. Ensure no lumps remain. Add black sesame seeds, paste, and miso, mixing until combined.
3. Turn off the heat and mix in 2 cups of cereal at a time, stirring well. Optionally, add freeze-dried strawberries or haw flakes. Stir until well-coated with the gray-black mixture.
4. Transfer the mixture to the prepared pan, flattening it into a square. For ease, use a top layer of parchment paper and a fondant smoother. Alternatively, use a greased spatula or clean hands when safe to touch.
5. Cover and allow to set at room temperature for 30 minutes. Cut into 12 to 16 equal pieces with a sharp knife.

About Kat Lieu: Kat Lieu is a food writer, recipe developer, and founder of Subtle Asian Baking. Her group promotes Asian baking and supports Asian American and Native Hawaiian-Pacific Islander communities. She resides in Renton, Washington.

Excerpted with permission from “108 Asian Cookies” by Kat Lieu, published by Voracious, an imprint of Little, Brown and Company.