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Doojjonku (Dubai Mochi Cookie)
The viral 'Dubai Chocolate' reinvented! A crunchy pistachio-kadaif filling wrapped in a chewy chocolate marshmallow shell.
🛒Ingredients
Valrhona cocoa powder gives the marshmallow shell a deep, professional chocolate flavor and color.
👨🍳How to Cook
- 1
Mix the fried Kadaif with pistachio paste and melted white chocolate to create the crunchy filling.
- 2
Shape the filling into small rounds (approx. 33g each) and freeze for at least 30-60 minutes.
- 3
Melt butter and marshmallows in a pan over very low heat until smooth.
- 4
Turn off the heat, add cocoa powder to the marshmallow mixture, and mix until it forms a chocolate dough.
- 5
Grease your hands with oil, flatten a piece of marshmallow dough, wrap it around the frozen filling, and coat with extra cocoa powder.
Frequently Asked Questions
Q: Why is the marshmallow dough so sticky?
A: Marshmallow becomes very sticky when melted. Rubbing a little oil on your hands or using plastic gloves is essential for shaping.
Q: Can I use something other than Kadaif?
A: Yes! If you can't find Kadaif, crushed cornflakes or even fried thin noodles can provide a similar crunch.
Q: How should I store them?
A: Keep them in the fridge to maintain the crunch of the filling, but let them sit at room temperature for a few minutes before eating for the best 'chewy' texture.