Black Sesame Rice Krispies Treats | Eric Kim | NYT Cooking

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Eric Kim is here to take Rice Krispies treats to a new level. By adding black sesame seeds fried in butter and toasted sesame oil, you get an aromatic whammy of nutty sesame flavor. If you want to feel like a kid (or are one), do like Eric suggests and make the treats into clusters that you can put into a bowl and pour over milk to enjoy as cereal.

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“Here we go. This is my favorite part. Oh, mama.” “Doing it?” “Yeah, you should. Well, you need to do. It’s your recipe.” “Oh, no. I’m not as good at it. Oh, my God.” [MUSIC PLAYING] “Hey, it’s Eric Kim. I’m a cooking columnist
for The New York Times. And today we are making black
sesame Rice Krispie treats. So I think Rice Krispie treats
really remind me of my older brother, actually. He’s the one who created this. And we grew up buying Rice
Krispie treats in the box. And I think there must have
been the recipe on the back. We’re kind of a
s’mores family. We grew up with
marshmallows always. Rice Krispie treats only
need butter, marshmallows, and cereal. That’s really all you need. So while you’re
already doing it, you might as well toast
some sesame seeds. You might as well add a
tiny glug of the sesame oil. And then that becomes my
sesame Rice Krispies treat. Before we start, I want to
talk about the marshmallows. I really like using jumbo. If the miniature ones are
all you can find, use it. It’s fine. But there is something
about this shape. In my experience, using these
results in better Krispie treats. There’s nothing better
than someone biting into a marshmallow
ASMR style.” [BITE] [CRUNCH] “Now that we got that out of
the way, I have sesame oil, toasted sesame oil, in
a lot of my recipes. Now’s my moment just to
tell everyone to maybe check your bottle of sesame oil. If it’s been there for over
a year, it’s probably rancid. Sniff it. Smell it. It should have a really
lovely, aromatic, nutty kind of quality to it. If it tastes really bitter — if it tastes like something
that makes your mouth go like — or makes you go — then it went bad. It’s bad because nuts go bad. Let’s just get started. Use some of the sesame
oil to grease the pan. I love these silicone brushes. They’re so cute. Next step is
browning the butter. There are so few ingredients
here that you’re making the most out of what you have. How many people in NYT
Cooking have shown you how to brown butter, right? O.K., my butter is browned. I’m actually going to turn
it off because I feel like the heat’s pretty high. I’m adding the black
sesame seeds now. It’s like a good 1/4 cup. And you hear they’re
already sizzling. And I like to do this for
a good couple of minutes. These sesame seeds
that I bought are raw. And if you do happen to
get roasted sesame seeds, just cut a minute
from the cook time. I think nuttiness is a
beautiful flavor profile. In Korean, it’s
called gosoham. It has gosoham,
[KOREAN], it is [KOREAN]. These are all tenses
of this one word used to describe the
flavor of nuttiness and often sesame seeds. Isn’t that cool? It’s such a Korean thing. Now’s the time to add the
marshmallows, some salt. And over low, just stir
patiently and let this melt. It kind of looks fun with
the black sesame seeds. It reminds me of little eyes. And as the
marshmallows puff up, it’s sort of like we’re dying. I’m happy with this. I am going to stir
in the sesame oil now because I want
it to incorporate before I add the cereal. Do you smell that? It’s like that instantly
gives it this Korean smell, that gosoham, the nuttiness. Now the cereal. And this is where you
want to work quickly. Can I have another spatula? And then I turned
off the heat. Thank you. O.K., now this
is the mom trick. My mom does this. Think of it as dressing each
grain in marshmallow fluff. Mm, this looks so good. I wrote in the recipe
to use two utensils, as if you’re frying rice. And a lot of people were
like, what does that mean? I don’t fry rice. And I was like, oh,
yeah, relativity. But that’s what I mean. And you want to work quickly
because as soon as this cools, it’s going to start hardening. And the one thing is I don’t
want to pack it too much. I’m being very
precious about it. I’m trying to be ginger in
the way I position the rice clusters into each
crevice, each corner. We’re going to let this set. And I’m going to show you how
to do it on a sheet pan now. Literally the same thing,
but the vessel is different and the vibe is different. Maybe I’ll put
it by the window. It’s like a pie. I’m like putting it
on the window, and — you know what I’m
talking about. So I’m literally
doing the same thing. More often than not
for myself, I do this. I love the airy clusters
you get on a wider surface. O.K., we’re just doing
the same thing again. And then we’re going to have
a little Rice Krispie treat party at the end.” [MUSIC PLAYING] “And we have a special guest. Who could it be?” [APPLAUSE, CHEERS]: “Oh, stop it. Hi.” “Hi. How are you doing?” “These look so good. These look like clouds.” “Yeah, I call them
airy clusters.” “I love that.” “All over the
production notes, it’s like airy clusters,
airy clusters, airy clusters. Usually it comes out
pretty easily, right?” “Oh, wow.” “There’s nothing like a
fresh Rice Krispie treat. Look how soft they are.” “I was going to say,
they’re so thick. I’m about to go to
dinner tonight and brag. It’s like, yeah, I tried one
of Eric’s Rice Krispie treats warm.” “That is a bragging point
about Rice Krispie treats. These are what I
call the airy cluster version which, in theory,
you can just tear them off. You see how –” “Oh, I have full-body chills.” “Look how lacy that is.” “It’s taking every ounce of
willpower for me to not just be like — [VOCALIZING]: this is like
the type A Rice Krispie treat, and that’s the type B.” “Yeah, that’s me,
and that’s like –” “And that’s me?” “Yeah. You are type A, right?” “Yeah.” “I’m very type B.” “That’s me with one Martini. Oh.” “Just by looking at it, you
can tell that one’s going to be really gooey and light. That one kind of reminds me of
the packaged kind, actually. It’s very tender. This one most people are
familiar with, visually. I think the way I want you to
experience it is as cereal. If you take one and
just break it apart — if you really wanted to
have a substantial snack, two squares is about a serving
of cereal, I would say. Cheers. They’re already
perfectly sweet, but the milk just balances
it that much more. And with the sesame seeds,
with the sesame oil, with the salt, it kind of just
feels like a grown-up treat.” “You can find Eric’s amazing
black sesame Rice Krispies treat recipe and all of his
amazing recipes on New York Times’ Cooking. The link below.” “I just winked. That was horrible. I’ve never winked in my life.” “Well, see –” “Cut that out.” “– you can find the recipe,
see, on NYT Cooking.”