Dining
BY KATLYNN FOX
Erica Hom-Yern develops new avors for cookies and sweet treats bimonthly.
Cookie Wookie specialty avors include pandan with toasted rice and classic avors include cereal bowl and chocolate chip.
PHOTOS BY KATLYNN FOX COMMUNITY IMPACT
Cookie Wookie bridges cultures through baked goods
A new avor is a ube s'mores rice cereal treat.
paste or black sesame,” Hom-Yern said. “But, I really wanted brownies, cookies and cakes—stu that aren’t normally in Asian cuisine—so I mixed those two and created something new.” Hom-Yern said she hopes to make trying new foods more accessible through mixing avor pro les in the form of familiar treats. “The whole purpose of this brand is to bridge the gap between cultures,” Hom-Yern said. “So if you’ve never tried red bean paste or black sesame, trying it in the form of a cookie or a cake might be a little more feasible.” Staying local Customers can pre-order treats on the Cookie Wookie website from Sunday-Tuesday.
Since summer of 2020, Cookie Wookie owner Erica Hom-Yern has been mixing up sweet treats in her Cedar Park kitchen, launching new Asian-in- spired avors bimonthly. On the menu The bakery’s March and April specialty avors include matcha cream, strawberry milk tea, taro coconut cake, saba banana blondie and more. Other cookie combinations o ered are pandan (a leafy plant that has a nutty avor) with toasted rice, Vietnamese co ee with cacao nibs, and black sesame cookies and cream—a nod to some of Hom- Yern’s childhood favorites. “I’m Chinese but I grew up in America so my parents would eat a lot of things like red bean
Hom-Yern has developed two recipes for a dry mix: miso chocolate chip and black sesame cookies and cream.
www.cookiewookiekitchen.com
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