Korean dubai chewy cookies, the viral recipe for mochis with pistachio and kadaïf filling
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Did you think the "Dubai chocolate" trend had said its last word? Think again... It's back with a vengeance with these chewy cookies completely irresistible ;) Halfway between an ultra-melting cookie and an elastic mochi, these little marvels hide a generous pistachio filling at their heart. generous pistachio and crunchy kadaïf filling. On the outside, a soft, chocolatey envelope... on the inside, a contrast of textures that makes all the difference. The brainchild of chef Kim Na-ra these cookies have quickly gone viral, to the point of creating queues and daily sell-outs. And it's easy to see why: each bite is an explosion of sweetness, crunch and indulgence. And the good news is that you don't have to travel the world to get a taste! This homemade version makes it easy to test this trend at home. A word of advice: make more than you expect... they go off at breakneck speed :)
Ingredients
6
Pistachio Filling:
Cocoa Coating:
Materials
- stove
- gloves
- spatula
- parchment paper
Preparation
Preparation20 min
Waiting time1 hour
Cook time15 min
Cut the kadaïf into small pieces.
Melt butter in a frying pan and brown the kadaïf over medium heat for a few minutes. Set aside when golden brown.
Add the pistachio spread and mix well.
Scoop out a tablespoon (+/-) and shape into a ball. Repeat the operation and place all the balls on a baking sheet (or plate) lined with parchment paper. Place in the fridge for 30 min to 1 hour.
Meanwhile, prepare the coating.
Melt some butter in a frying pan and add the marshmallows.
When melted, add the cocoa and milk powder and mix well.
Pour the still-warm dough onto baking paper (it's best to oil it a little).
Divide the dough into 6 or 7 pieces (depending on how many balls of filling you've formed beforehand).
Stretch the dough with gloves and place a pistachio ball in the center. Close the coating around the filling. *You can make the coating thicker or thinner to suit your taste!
Roll in cocoa powder.
All set!
FAQ ❓
Where does this dessert come from?
After the success of the "Dubai" chocolate bars with their crunchy kadaif and pistachio filling, this dessert appeared in South Korea and is now beginning to travel to us too!
What can be substituted for the marshmallow coating?
- At first glance, you might think it's a classic mochi pastry (and I thought so too, I was even going to make you these sweets with mochi pastry...) but the coating is actually made from melted marshmallow! If you're skeptical and want to make them with mochi dough, we've got an easy recipe right here.
- Of course, you can also coat the balls with melted chocolate!
- Of course, you can also coat the balls with melted chocolate!
My coating dough has hardened. What should I do?
You need to handle the dough while it's still warm, otherwise it will congeal and be impossible to shape. If it has hardened too much, simply reheat it. The coating recipe is fairly technical, but if you follow these tips you'll get the hang of it :-)
Can I substitute pistachio spread?
Yes, you can replace pistachio spread with pure pistachio paste and a little agave syrup or honey.
Why use kadaïf in this recipe?
Kadaïf adds a light, crunchy texture that contrasts nicely with the sweetness of the pistachio filling.
How long can I keep these cookies?
These cookies can be stored in an airtight container in the fridge for about a week, but they're best fresh!
Nutrition
for 1 serving / for 100 g
Calories: 341Kcal
- Carbo: 42.1g
- Total fat: 14.4g
- Saturated fat: 5.1g
- Proteins: 9.6g
- Fibers: 3.2g
- Sugar: 24.1g
- ProPoints: 9
- SmartPoints: 14
Nutritional information for 1 serving (80g)
Cookware
burner
Attributes
Suitable for freezing
Keep refrigerated
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Photos of members who cooked this recipe
Juliette HessI’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
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