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]