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Dubai Chocolate Mochi with Crunchy Kataifi

A chewy glutinous rice cake reinterpretation of the viral Dubai chocolate. Butter-roasted kataifi and rich pistachio paste wrapped in a soft cocoa mochi shell create an incredible contrast of textures.

The viral sensation of Dubai Chocolate has taken social media by storm worldwide. Originating from Fix Dessert Chocolatier in Dubai, this famous sweet features a rich pistachio paste blended with butter-roasted crispy kataifi noodles inside a chocolate shell, creating an unforgettable crunchy crunching ASMR sound with every bite. This recipe reimagines the viral Dubai Chocolate into a chewy Korean rice cake (mochi). Instead of a hard chocolate shell, we wrap the aromatic pistachio and crunch-filled center inside a silky, cocoa-infused sticky glutinous rice dough. The dramatic contrast between the soft mochi exterior and the crispy, nutty interior is pure bliss. Without needing a professional oven, you can easily prepare this delicacy at home in just 35 minutes using a simple microwave method. Follow our step-by-step guide to freeze the filling for easy shaping, and enjoy a cafe-quality trendy dessert right in your own kitchen!
⏱️ 35m total (Prep 20m / Cook 15m) 📊 Difficulty: Medium 🌶️ Spice: Mild 👥 Yield: 6 pieces
Sliced Dubai Chocolate Mochi revealing green pistachio and kataifi filling

Servings Ingredient Calculator

Default: 6 pieces (Adjusts quantities automatically)

6 Servings

🥬 Main Ingredients

  • Dry Glutinous Rice Flour120g
  • Unsweetened Cocoa Powder15g
  • Sugar30g
  • Salt1/4 tsp
  • Milk160ml
  • Unsalted Butter (for dough)10g

🥣 Sauce & Seasoning

  • Kataifi Pastry60g
  • Pistachio Spread/Paste90g
  • Unsalted Butter (for frying kataifi)15g
  • Dark Chocolate Chips30g

🌿 Toppings & Garnish

  • Cornstarch (for dusting)3 tbsp
  • Crushed Pistachios1 tbsp

🔄 Ingredient Substitutes & Tips

Original Ingredient Recommended Substitute Characteristics & Tips
Kataifi Pastry Somyeon (Thin Wheat Noodles) Use 1:1 ratio. Crush finely and fry in butter; offers a similar crunchy texture with a mild wheat flavor.
Pistachio Spread/Paste Peanut Butter or Almond Butter Use 1:1 ratio. Similar richness, but lacks the distinct pistachio aroma and green color.
Dry Glutinous Rice Flour Wet Glutinous Rice Flour Use about 1.2x amount (140-150g). Reduce milk by 20-30ml as it already contains moisture.
Crushed Pistachios Crushed Almonds or Walnuts Use 1:1 ratio. Provides similar crunchy topping texture with a standard nutty flavor.

📊 Estimated Nutrition (Per Serving)

Calories
245 kcal
Sodium
80mg
Fat
11.5g
Protein
4.2g

👨‍🍳 Cooking Steps

1

Chop kataifi into 0.5-1cm pieces. Melt 15g butter in a pan over medium-low heat and fry until golden brown and crispy. Let cool completely.

💡 Tip: Stir constantly to keep it from burning and ensure even crispness.
2

Mix cooled kataifi, 90g pistachio spread, and 30g dark chocolate chips. Divide into 6 portions (about 30g each), roll into balls, and chill in the freezer for 15 minutes.

💡 Tip: Freezing makes it much easier to wrap with dough later.
3

Sift rice flour, cocoa powder, sugar, and salt into a microwave-safe bowl. Add 160ml milk and whisk until smooth.

💡 Tip: Whisk well so no lumps remain in the mixture.
4

Cover the bowl with plastic wrap and poke small holes. Microwave for 1 min 30 sec, stir, then microwave for another 1 min until translucent and sticky.

💡 Tip: Adjust microwaving time in 30-second increments if needed.
5

Add 10g butter to the hot dough and knead thoroughly with a spatula or gloved hands until smooth and elastic.

💡 Tip: Kneading well yields a much chewier mochi texture.
6

Dust a work surface with cornstarch. Divide dough into 6 pieces, flatten each into a circle, place a frozen filling ball in the center, and pinch edges to seal.

💡 Tip: Place the seam-side down for a clean appearance.

🌟 Pro Chef Tips

  • • Fry the kataifi until completely dry and golden so it retains its crisp texture inside the mochi dough.
  • • The dough gets very hot; wear cotton gloves under plastic gloves when kneading.
  • • Do not refrigerate too long as the mochi shell will harden. Serve at room temperature or slightly chilled.

⚠️ Avoid Common Pitfalls

  • ❌ Under-cooked kataifi will turn soggy once mixed with the moist pistachio paste.
  • ❌ Insufficient kneading after microwaving results in a fragile dough that tears easily when wrapped.

🧂 Spice & Seasoning Adjustments

  • • Adjust sugar between 20g-30g depending on the sweetness of your pistachio spread.
  • • A pinch of fine sea salt in the cocoa mochi dough elevates the natural nutty richness of pistachios.

🧊 Storage & Reheating

  • • Best consumed on the same day at room temperature.
  • • Can be frozen for up to 2 weeks; thaw at room temperature for 20 minutes before eating.

❓ Frequently Asked Questions

Q. Can I really use regular thin noodles as a kataifi substitute?

A. Yes, finely chopped thin noodles fried thoroughly in butter can replicate a surprisingly similar crisp texture.

Q. How should I store these Dubai chocolate mochi?

A. They taste best eaten the same day at room temperature. For longer storage, freeze individually in airtight wrap and thaw at room temp for 20 minutes before serving.

Q. Can I replace pistachio paste with peanut butter?

A. Yes, peanut butter or almond butter works well. Although the aroma and green color differ, it delivers a deeply rich, nutty taste.

Q. Can I use a steamer instead of a microwave?

A. Yes, steam the dough over a cloth-lined steamer for 15-20 minutes, then knead with butter for an even softer texture.

Q. What should I do if the mochi dough is too sticky?

A. Generously dust your hands and work surface with cornstarch to prevent sticking while shaping.

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