Ingredients

The Chewy Ube Marshmallow Shell

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

The Crunchy Kataifi Filling

• 150g Kataifi pastry, finely chopped
• 50g Unsalted butter (for toasting the kataifi)
• 100g White chocolate
• 200g Nut butter (cashew, almond, or macadamia)
• 30g Almond nuts, chopped
• 2g Salt

The Coating

• Option A: Pure ube powder
• Option B: Ube powder + Powdered milk (mixed in equal parts)

Step-by-Step Instructions

Step 1: Craft the Crunchy 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 an even, deep golden brown and gets incredibly crispy. Remove from heat and transfer to a cooling bowl.

Melt the White Chocolate: Melt the 100g of white chocolate gently 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 nut butter, 30g of chopped almonds, and 2g of salt. Stir thoroughly until everything is evenly saturated and coated.

Portion & Freeze: Roll the crunchy 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 Ube 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.

Incorporate the Powders: Turn off the stove heat immediately. Sift in 30g of ube powder and 35g of milk powder. Mix vigorously with a spatula until it transforms into a uniform, stretchy, deep-purple 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 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 ube 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 Coating: Whisk your chosen coating (pure ube powder or an ube + milk powder blend) in a shallow bowl. Roll the warm cookie into the mixture until evenly coated with a stunning, velvety matte finish.

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