Korea's viral no-bake confection — a chewy cocoa-marshmallow shell wrapped around a crunchy pistachio-kataifi filling, dusted in cocoa. The Dubai chocolate bar's stretchy, pillowy cousin.
Ingredients
1 cup kataifi (shredded phyllo), chopped
1 tbsp butter, for toasting
3/4 cup pistachio cream
1 tsp tahini
2 cups marshmallows
2.5 tbsp unsalted butter, for dough
2 tbsp cocoa powder, plus extra for coating
Instructions
Toast the kataifi in 1 tbsp butter over medium-low heat for 4-5 minutes, stirring constantly, until deep golden and crisp; let cool.
Mix the toasted kataifi with pistachio cream and tahini until glossy, then chill 10 minutes until firm and shape into small balls.
Melt the marshmallows with the remaining butter over low heat until halfway melted, then sift in the cocoa powder and stir fast until smooth and one solid chocolate color.
Let the marshmallow dough cool until workable, flatten and wrap around each pistachio ball sealing the edges, then roll each cookie in extra cocoa powder to coat.
