Dubai chewy cookies, the viral recipe for mochis filled with pistachio and kadaïf

Ingredients

Pistachio Filling:

• 2 tsp butter
• ¾ cup kadaïf
• ⅓ cup pistachio spread

Cocoa Coating:

• 2 tbsp butter
• 2 cups marshmallows
• ¼ cup unsweetened cocoa powder
• 1 tbsp milk powder

Materials

• pan
• gloves
• spatula
• parchment paper

Preparation

• 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 about a tablespoon of the mixture and shape it into a ball. Repeat, then place all the balls on a baking sheet (or plate) lined with parchment paper. Refrigerate for 30 minutes 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 well with gloved hands and place a pistachio ball in the center. Wrap the coating around the filling. *You can make the coating thicker or thinner to suit your taste!
• Roll in cocoa powder.
  
• All set!

Cookware

Attributes

Questions

Photos of members who cooked this recipe