Roast the peanuts ahead of time, rub off the skins, and chop them into small pieces. Toast the black sesame seeds over low heat until lightly golden and fragrant, then set aside to cool. Let the butter soften at room temperature.

Place a non-stick pan over low heat. Add the butter and let it melt completely. Once melted, add the marshmallows and stir continuously with a silicone spatula until they are fully melted and smoothly combined with the butter. The mixture should be glossy and lump-free.

Add the full-fat milk powder and quickly stir until there are no dry pockets left. Turn off the heat immediately to prevent the milk powder from burning, then continue mixing until a thick, sticky nougat forms.

Add the roasted peanut pieces and toasted black sesame seeds.

Use a silicone spatula to fold everything together until the nuts and seeds are evenly coated with the nougat.

Transfer the hot nougat onto a work surface lined with parchment paper.

Place another sheet of parchment on top and press it flat with a spatula or roll it out with a rolling pin to about 1.5 cm thick. Let it cool until no longer sticky to the touch, about 10 minutes.

Cut the nougat into strips, then into evenly sized bite-sized pieces.

Wrap each piece with edible rice paper to prevent sticking, then wrap with candy wrappers. Store sealed.