Dubai Chocolate Mochi Daifuku

Method

1. Cut the kataifi into 1 cm lengths with scissors. Melt the butter in a 18 cm pan, add the kataifi and fry over medium-low heat for 4 min, stirring constantly. When it is deep golden and crisp, spread it on a plate to cool.

   Add in this stepKataifi (shredded filo pastry, frozen) 24 gUnsalted butter 8 g

   medium-low heat

2. Chop the chocolate and melt it in a bowl over a pan of water over low heat for 2 min, stirring. Mix in the pistachio cream, salt and cooled kataifi, roll into 4 balls about 3 cm across, set them on baking paper and freeze for 20 minutes. Firmly frozen balls are much easier to wrap.

   Add in this stepMilk or dark chocolate 40 gPistachio cream (spread) 60 gSalt 1 pinch

   low heat

3. In a microwave-safe bowl, whisk the rice flour, sugar and water until smooth with no lumps. Cover loosely with cling film and microwave at 600 W for 1 min 30 sec, then stir hard with a wet spatula. Microwave for 1 min more: it is cooked when it looks translucent and stretches. If white patches remain, add 30 seconds at a time.

   Add in this stepGlutinous rice flour (mochiko) 70 gSugar 20 gWater 90 ml

4. Dust a tray generously with starch, tip the mochi onto it and dust the top too. Leave for 2–3 minutes until cool enough to handle, then cut into 4 pieces with a starch-dusted scraper. Mochi firms up as it cools, so work while it is warm.

   Add in this stepPotato starch (or cornflour), for dusting 2 tbsp

5. Flatten one piece in your palm into an 8 cm circle, leaving the centre a little thicker than the edge. Put a frozen ball in the middle, gather the edges, pinch firmly to seal and set it seam-side down. Brush off excess starch.

6. Leave at room temperature for 10 minutes so the filling softens slightly. Cut in half with a wet knife and sprinkle the cut side with chopped pistachios.

   Add in this stepChopped pistachios 5 g