Black sesame crispy squares

Ingredients

Black sesame paste

• ½ cup (75 g) black sesame seeds
• 1 tbsp white sesame seeds
• ¼ tsp flaky sea salt
• 2 tbsp icing (confectioners’) sugar
• ½ tsp vanilla essence
• 1½ tbsp neutral oil

Marshmallow mixture

• 100 g (3½ oz) unsalted butter
• 340 g (11¾ oz) white marshmallows
• 6 cups (120 g) cornflakes

To finish

• Pinch of flaky sea salt

Cooling time: 30 minutes.

Instructions

1. Make the black sesame paste: Heat a dry frying pan over medium heat. Add the black and white sesame seeds in a single layer and toast, stirring frequently, for 3–5 minutes, or until the white seeds are golden and fragrant. Remove immediately to avoid burning. Once cooled, transfer the seeds to a food processor with the salt and blend until a paste begins to form, scraping down the side as needed. Add the sugar and blend for another minute. Pour in the vanilla and oil, blending until smooth and fully combined.
2. Make the marshmallow mixture: In a large saucepan, melt the butter over low heat. Cook, stirring often, for 5–7 minutes, or until golden brown and nutty in aroma. Add the marshmallows, stirring constantly, until fully melted and smooth. Remove from heat. Fold in three-quarters of the black sesame paste until combined, adding more to taste. Gradually add half of the cornflakes, folding gently to coat evenly. Add the remaining cornflakes and gently fold until fully coated.
3. Setting and serving: Grease a 20 × 30 cm (8 × 12 in) baking dish and line with baking paper. Pour the marshmallow mixture into the prepared dish and press it down firmly with a spatula to pack tightly. Sprinkle with the salt and let the mixture cool at room temperature for about 30 minutes, or until firm.
4. Once set, cut into squares or rectangles to serve. Store in an airtight container at room temperature for up to 3 days.

This is an edited extract from Lucky Dragon Supper Club by Stephanie Feher, photography by Rob Palmer (Murdoch Books RRP $39.99).