美食作家Kat Lieu在其新书《108 Asian Cookies》中分享了一款融合亚洲风味的黑芝麻布朗黄油米谷脆饼食谱1。这道甜点以黑芝麻、黑芝麻酱和红味噌为特色，是对经典Rice Krispie Treats的亚洲化改良1，其灵感源于作者对母亲所爱黑芝麻甜点的回忆1。
该食谱制作时间为55分钟，可制作12至16块1。主要材料包括6汤匙无盐黄油、12盎司迷你棉花糖、1/4杯黑芝麻种子、2.5汤匙黑芝麻酱、1茶匙红味噌和6杯米谷脆饼麻片1。Kat Lieu是食品作家、食谱开发者，同时也是在线社群"Subtle Asian Baking"的创始人1，现居住在华盛顿州伦顿市1。
Food writer and recipe developer Kat Lieu has introduced an Asian-inspired take on the classic Rice Krispie Treat, featuring black sesame, black sesame paste, and red miso as key ingredients.1 The recipe draws inspiration from Lieu's memories of black sesame desserts loved by her mother.1
The updated treat, which takes 55 minutes to prepare and yields 12 to 16 pieces, calls for six tablespoons of unsalted butter, twelve ounces of mini marshmallows, one-quarter cup of black sesame seeds, two and a half tablespoons of black sesame paste, one teaspoon of red miso, and six cups of Rice Krispies cereal.1 The recipe appears in Lieu's new cookbook 108 Asian Cookies, published in 2025.1
Lieu, who is based in Renton, Washington, is also the founder of Subtle Asian Baking, an online community dedicated to the intersection of Asian flavors and baking traditions.1
评论
还没有评论，欢迎留下第一条。