life with tuyen

Making the viral chewy dubai cookie from Korea

Korea’s version of the dubai chocolate which turns the chocolate bar into a chewy cookie. the filling is made up of pistachio paste and kataifi and is then wrapped in layer of marshmallow and cocoa powder. she’s soft, chewy, crunchy, and sweet– super fun to eat! the dubai chocolate lives on 🙂

Dubai Chewy Cookies (Adapted, makes 12 small cookie balls):

chewy marshmallow exterior:

• 2 tbsp butter, ~24 g
• 2 cups of regular marshmallows, ~160 g
• 4 tsp milk powder, ~10 g
• 2 tbsp of cocoa powder, ~15 g
• additional cocoa powder needed for rolling**

pistachio filling:

• ~2 cups of uncooked kataifi**, ~100 g cooked
• 2 tbsp of butter, ~24 g
• 1/2 to 1/3 c pistachio cream **, ~ 70 to 90g
• pinch of salt

• In a pan, add in your butter and kataifi and cook over medium heat until lightly golden and crunchy
• Once golden and crunchy, combine your pistachio cream and a pinch of salt until desired texture, you can adjust the amount of pistachio paste depending on if you want something goey-er or firmer — scoop into small balls using a small cookie scoop, place in the freezer to cool and firm up
• In a separate pan over medium low heat, melt your butter until it’s just melted, add in your marshmallows and stir constantly
• Once melty, add in your milk powder and cocoa powder, stir immediately
• Take off of your heat and pour onto your parchment paper lined pan and let it cool slightly
• Divide into even pieces, ~12 for small dubai cookie balls
• Shape your tiny pieces of marshmallows into flat circles before placing your pistachio balls into the center
• Repeat until everything is completed and roll in cocoa powder to finish off!

Leave out at room temperature if you want a squishier cookie ball or put in the fridge to firm.

Notes:

• kataifi: frozen/uncooked kataifi shrinks a lot once you cook it but you can just eyeball this part! you will need around 2 cups of fluffed uncooked kataifi for it to become 1 cup (~100g of cooked kataifi)
• Pistachio cream: you can find pistachio cream in a lot of specialty grocery stores now or on amazon, it should already have sugar in it so it’s sweet, taste and adjust as you go. if working with pistachio paste, you can add sugar to your preference.
• pistachio filling texture: you can adjust the amount of pistachio paste depending on if you want something goey-er or firmer
• Marshmallows: working with the cocoa marshmallow can be a bit challenging, i suggest making sure everything is split evenly as possible before oiling with your hands to work on it

love,

tuyen 🍓