Dubai Chewy Cookie
Korea’s most viral dessert has been spreading across the internet like a storm, and it’s an evolution of the Dubai chocolate bar. instead of being encased in a thin crackly layer of tempered chocolate, the chewy cookie is like a dumpling, or a mochi…except the exterior is a layer of melted chocolate marshmallow delicately wrapping around the pistachio-kataifi filling.
The shock factor that made it viral in South Korea was that one, it was $6-8 a pop, an atrocious price for something as small as two or three bites, and two, it looked great on camera with its chewy, sticky pull with each bite. Plus it was labor intensive, so bakeries only dropped them in limited quantities, which often sold out in minutes.
While the feverish trend in South Korea is now starting to calm down, it’s only beginning to infiltrate the NYC scene. I saw some bakeries in manhattan that are starting to sell a set of 4 for $34, or single ones for $6.99. After making them myself multiple times, I will say that it’s worth trying at least once, whether you buy it or make it.
I will say making it is actually easier than you think- once you know the tips and tricks. Since I learned a thing or two while making this several times, I’ll save you the crash out and share with you how to make the process easy and fail-proof. enjoy.
[[LINKS to INGREDIENTS]]
Vincente Pistachio Cream: this is the one I liked after trying a range of pistachio products. Not too sweet, not runny (making DCC with Pistakio brand was impossible), with a high pistachio content.
Kataifi: I usually buy my kataifi from my local middle eastern bakery, and chop it in to small pieces before toasting it. But you can order them online!
Toasted Kataifi: don’t mind spending double and want to get pre-toasted kataifi? this is your link. but trust me, toasting it only takes 10 minutes.
Marshmallow: I used 1 bag of the 12 Oz Jet Puffed marshmallow and it worked great. You can also use the mini marshmallows in the same quantity, and it’ll melt faster in the pan.
cacao powder: You can use any unsweetened coco powder. I used Trader Joe’s cacao powder
[[Ingredients]] Makes 8-9 Dubai Chewy Balls
4 cups shredded kataifi
4 Tbsp melted butter
1 + 1/2 jar of Vincente Pistachio Cream (300g, or 10.5oz)
1 bag (12oz) large or small marshmallows
2.5 Tbsp butter
4 Tbsp cacao powder
2-3 Tbsp neutral oil (avocado, grape seed, or canola oil)
[[Recipe]]
Preheat oven to 400F.
toss 4 cups of shredded kataifi with 4 Tbsp melted butter until evenly coated
spread the kataifi thinly across a lined sheet pan
bake the kataifi for 8-9 minutes, or until golden brown.
stir to mix evenly, and bake another 2 minutes if needed.
Once the kataifi is toasted and cooled, add to a large bowl and mix in 1 and a half jar of pistachio cream (300g)
scoop with a icecream scooper or shape with gloved hands into balls. (mine were about 1.5-2 in diameter balls).
Place the balls on a tray and pop it in the freezer (at least 10 minutes)
In a large pan, add 2.5Tbsp of butter and once it’s melted, add the marshmallow (1 bag, 12oz). On medium heat, melt the marshmallow while stirring for about 5 minutes.
when the marshmallow is about 60% melted (you start to see a puddle with visible lumps), lower the heat to the lowest setting and sift in the cacao powder (4 Tbsp).
immediately take it off the heat once the cacao powder is mixed in
take out the frozen kataifi balls, remove from the tray and set it aside. we’re going to use the same tray while it’s cold. grease the pan with 2 Tbsp of neutral oil. transfer the chocolate marshmallow onto the pan.
once the marshmallow cools down in the cold pan for about 3 minutes, grease your hands (or gloves) with oil and pull apart a small amount of the marshmallow and shape it into a flat circle. don’t make it too thin.
place the frozen pistachio balls on the marshmallow wrapping, and carefully wrap it, pinching the edges to close it up. wrap all the pistachio balls. this should yield about 8-9 dubai chewy cookies.
place the “cookies” onto individual cupcake liners, and lightly dust the top with coco powder. Don’t overdust them, becuase it’ll be difficult to eat!
place the “cookies” onto individual cupcake liners, and lightly dust the top with coco powder. Don’t overdust them, becuase it’ll be difficult to eat!
keep the cookies frozen, and before serving, thaw them out for 15-20 minutes in room temperature to enjoy the chewy texture.
Full Recipe without Photos
toss 4 cups of shredded kataifi with 4 Tbsp melted butter until evenly coated, and spread it thinly across a lined sheet pan
bake the kataifi for 8-9 minutes, or until golden brown. stir to mix evenly, and bake another 2 minutes as needed.
Once the kataifi is toasted and cooled, add to a large bowl and mix in 1 and a half jar of pistachio cream (300g). scoop with a icecream scooper or shape with gloved hands into balls. (mine were about 1.5-2 in diameter balls). Place the balls on a tray and pop it in the freezer (at least 10 minutes)
In a large pan, add 2.5Tbsp of butter and once it’s melted, add the marshmallow (1 bag, 12oz). On medium heat, melt the marshmallow while stirring for about 5 minutes.
when the marshmallow is about 60% melted (you start to see a puddle with visible lumps), lower the heat to the lowest setting and sift in the cacao powder (4 Tbsp). immediately take it off the heat once the cacao powder is mixed in
take out the frozen kataifi balls, remove from the tray and set it aside. we’re going to use the same tray while it’s cold. grease the pan with 2 Tbsp of neutral oil. transfer the chocolate marshmallow onto the pan.
once the marshmallow cools down in the cold pan for about 3 minutes, grease your hands (or gloves) with oil and pull apart a small amount of the marshmallow and shape it into a flat circle. don’t make it too thin.
place the frozen pistachio balls on the marshmallow wrapping, and carefully wrap it, pinching the edges to close it up. wrap all the pistachio balls. this should yield about 8-9 dubai chewy cookies.
place the “cookies” onto individual cupcake liners, and lightly dust the top with coco powder. Don’t overdust them, becuase it’ll be difficult to eat!
keep the cookies frozen, and before serving, thaw them out for 15-20 minutes in room temperature to enjoy the chewy texture.
