Ingredients

The Chewy Matcha Marshmallow Shell

• 300g Marshmallows
• 45g Unsalted butter
• 30g Matcha powder
• 35g Milk powder

The Crunchy Matcha-Kataifi Filling

• 150g Kataifi pastry, finely chopped
• 50g Unsalted butter (for toasting the kataifi)
• 110g White chocolate
• 200g Matcha cream spread
• 30g Almonds, chopped
• 2g Salt

The Dusting Coat

• Matcha powder + Sugar powder + Powder milk (mixed in equal parts to your preference)

Instructions

Step 1: Craft the Crunchy Matcha-Kataifi Center

Toast the Kataifi: Melt 50g of unsalted butter in a non-stick skillet over medium-low heat. Toss in the 150g of chopped kataifi pastry. Stir constantly until it turns a perfect, deep golden brown and sounds incredibly crispy. Set aside to cool.

Melt the Chocolate: Gently melt the 110g of white chocolate using a double boiler or in short 15-second intervals in the microwave until completely smooth.

Mix the Filling: In a large bowl, combine your cooled crispy kataifi, melted white chocolate, 200g of matcha cream spread, 30g of chopped almonds, and 2g of salt. Mix until everything is thoroughly coated.

Portion & Freeze: Shape the filling mixture into 10 to 12 tight, compact balls. Place them on a tray lined with parchment paper and freeze for 10–15 minutes until firm.

Step 2: Make the Stretchy Matcha Marshmallow Shell

Melt the Base: Place a non-stick pan over low heat. Add 45g of unsalted butter and 300g of marshmallows. Stir constantly until they are fully melted, smooth, and liquid.

Add the Powders: Turn off the stove heat immediately. Sift in 30g of matcha powder and 35g of milk powder. Mix vigorously with a spatula until it transforms into a uniform, vibrant green, stretchy dough.

Cool Slightly: Transfer the warm dough onto a greased silicone baking mat or oiled parchment paper. Let it cool for 2–3 minutes until it is safe to handle.

Step 3: Assemble, Seal, and Coat

Wrap the Centers: Put on food-safe gloves and grease them lightly with a drop of neutral oil. Flatten a portion of the warm matcha marshmallow dough into a small disc. Place a frozen filling ball right in the center. Pull the edges up, pinching tightly to create a leak-proof seal. Roll it between your palms into a smooth sphere.

The Final Dusting: Whisk your coating mixture (matcha powder, powdered sugar, and powder milk) in a shallow bowl. Toss the warm cookie into the mixture until it is evenly coated with a beautiful, matte finish.

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