Another winner from 108 Asian Cookies! Not very sweet (kind of a running theme in the boom) with an addictive umami undertone from the salted egg yolks. I found the salted egg yolks a bit of a PITA to use though so next time I think I’ll try making these with some white miso instead, which I think would serve a similar purpose and maybe even add more umami. They’re also really chewy and crispy, great texture.
Made the Black Sesame White Chocolate cookies from 108 Asian Cookies. Oh my God these are soooo good. I don’t know why I never thought to use black sesame in a cookie before but it’s amazing! Pairs perfectly with the white chocolate.
Mine are spread out more and aren’t as black as the ones in the book because I tried making my own black sesame paste and followed a recipe I found online that has you add some neutral oil to thin it out and I probably added too much. I also tried making exactly the amount of black sesame paste I needed, but I should have made more so that the blender blades were covered by a couple inches. As a result the paste wasn’t completely smooth and black. The flavour and texture of the cookies turned out perfectly even so!
Next time I’ll make a bunch of black sesame paste (this recipe is going to be in my regular rotation anyway) so that the blender gets it perfectly smooth.
The recipe gets a perfect 10/10 from me. Off to a solid start with this book and can’t wait to try another recipe!
Made the Black Sesame White Chocolate cookies from 108 Asian Cookies. Oh my God these are soooo good. I don’t know why I never thought to use black sesame in a cookie before but it’s amazing! Pairs perfectly with the white chocolate.
Mine are spread out more and aren’t as black as the ones in the book because I tried making my own black sesame paste and followed a recipe I found online that has you add some neutral oil to thin it out and I probably added too much. I also tried making exactly the amount of black sesame paste I needed, but I should have made more so that the blender blades were covered by a couple inches. As a result the paste wasn’t completely smooth and black. The flavour and texture of the cookies turned out perfectly even so!
Next time I’ll make a bunch of black sesame paste (this recipe is going to be in my regular rotation anyway) so that the blender gets it perfectly smooth.
The recipe gets a perfect 10/10 from me. Off to a solid start with this book and can’t wait to try another recipe!
Been on a plum kick lately. Never would have thought of pairing plums with polenta and pistachios. Really love how it turned out! Decided to shape it in a rectangle instead of a circle like in the book, just for ease of shaping.