Dubai Chewy Cookie Kimbap
Dubai-style chewy desserts have been trending lately, and after trying them, I can see why. The combination of rich pistachio filling, crispy kataifi, and soft, chewy texture is incredibly satisfying.
I wanted to recreate those flavors in a way that felt a little more playful, so I turned it into a kimbap-style roll. It worked surprisingly well. The layers come together beautifully, and slicing it into rounds makes it even more fun to eat.
I added strawberries to balance the richness of the pistachio filling, and that bit of freshness really makes a difference.
It’s rich, chewy, a little crispy, and very satisfying. If you’ve been curious about this style of dessert, this is a fun way to try it at home.
Dubai Chewy Cookie Kimbap
A fun dessert kimbap inspired by Dubai chocolate with pistachio, kataifi, and chocolate.
Ingredients
Equipment
Method
- Make pistachio fillingBlend pistachios, salt, and oil until smooth. Toast kataifi in melted butter until golden, then mix with pistachio paste and melted white chocolate. Spread thinly on parchment, add trimmed strawberries, roll into a log, and freeze.
- Make marshmallow sheetOn very low heat, melt butter and marshmallows slowly. When ~70–80% melted, sift in cocoa and milk powder, turn off heat, and mix until smooth. Lightly oil parchment and spread thin into a sheet.
- AssemblePlace frozen log on marshmallow sheet, roll tightly, and seal edges. Dust with cocoa and slice like kimbap.
Notes
Makes 1 large kimbap + a few regular dubai chewy cookies
Difficulty
Advanced – Requires careful heat control, quick handling of warm marshmallow, and clean rolling technique for best results.Storage
Room Temperature: Up to 1 day (airtight, cool area). Best within 6–8 hours. Refrigerator: Up to 3 days. Let sit at room temp 15–20 minutes before serving. Freezer: Up to 1 month, tightly wrapped. Thaw overnight in the refrigerator, then rest at room temp 10–15 minutes before serving. Slice slightly chilled for clean cuts.Tips
• Melt marshmallow on very low heat. • Oil tools, parchment, and knife to prevent sticking. • Freeze the pistachio log until fully firm before rolling. • Wipe knife between slices for clean kimbap cuts.If you liked this, you might also like:
