Creating Black Sesame-Brown Butter Rice Krispies Treats

Kat Lieu shares a recipe for Black Sesame-Brown Butter Rice Krispies Treats, inspired by cherished memories with her mother. This unique version combines traditional flavors with a personal twist from her book “108 Asian Cookies.”

Personal Memories and Cultural Connection

As a child, Lieu often enjoyed Rice Krispies Treats made by her mother. These were among the few Western desserts her mother prepared frequently. Cooking these treats helped her mother bond with American culture. Despite sticking to traditional recipes, her mother loved black sesame desserts, renowned for their aesthetic shades of gray or black.

Recipe for Black Sesame-Brown Butter Rice Krispies Treats

Makes: 12 to 16 treats
Total Time: 55 minutes

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. Prepare a 9-inch-square cake pan by lining it with crumpled and then smoothed parchment paper. Let some paper overhang for easy removal. Alternatively, grease with butter or toasted sesame oil.

2. Create brown butter by melting the butter in a heavy saucepan over medium heat. Whisk continuously until golden brown bits form on the bottom, taking at least 5 minutes. The goal is a nutty aroma.

3. Lower heat and add marshmallows; stir until they melt into a thick cream. Incorporate black sesame seeds, paste, and miso. Mix well.

4. Add Rice Krispies cereal gradually and stir until fully coated. Optionally, add freeze-dried strawberries or haw flakes. Mix to coat everything evenly.

5. Transfer the mixture to the prepared pan and press it into a flat, even layer using parchment or a greased spatula.

6. Let the mixture set at room temperature for about 30 minutes. Cut into 12 to 16 pieces as desired.

About Kat Lieu

Kat Lieu, a food writer and recipe developer, founded the Subtle Asian Baking group. This group promotes Asian baking and supports Asian American and Native Hawaiian-Pacific Islander communities. Lieu resides in Renton, Washington.

Excerpted from “108 Asian Cookies” by Kat Lieu. Copyright 2025 by Kathleen Lieu. Used with permission of Voracious, an imprint of Little, Brown and Company, New York, NY. All rights reserved.