Dubai Chocolate Mochi Balls (Q-Bing)

Ingredients

• 1 pack Tofu noodles (drained and air-fried until crispy)
• 80 g White chocolate (melted)
• 70 g Pistachio butter (unsweetened preferred)
• 10 g Butter (unsalted)
• 300 g Sugar-free marshmallows
• 10 g Milk powder
• 20 g Cocoa powder (plus extra for dusting)

Steps

1. 1

   Drain the tofu noodles thoroughly. Place them in an air fryer at 170°C (340°F) for 25 minutes until they are completely crispy.

2. 2

   Melt the white chocolate using a double boiler (bain-marie). Once melted, add the pistachio butter and stir until well combined. Set aside.

3. 3

   In a pan over medium-low heat, melt the butter. Add the sugar-free marshmallows and stir constantly until they are fully melted and smooth.

4. 4

   Add the cocoa powder and milk powder to the melted marshmallow mixture. Stir until the color is uniform and the powders are fully incorporated.

5. 5

   Mix the crispy air-fried tofu noodles into the pistachio and white chocolate mixture until the noodles are evenly coated.

6. 6

   Take a portion of the chocolate marshmallow 'skin' and flatten it out. The thinner you can stretch the outer layer, the better the texture will be.

7. 7

   Place a portion of the pistachio-noodle filling in the center of the marshmallow skin and wrap it up, pinching the edges to form a round ball.

8. 8

   Roll the finished balls in extra cocoa powder to coat the exterior and serve.

Notes

The creator emphasizes stretching the marshmallow outer layer as thin as possible for the best mouthfeel. Using sugar-free marshmallows helps balance the sweetness of the white chocolate.

Nutrition per serving

• dessert
• snack
• dubai chocolate
• pistachio
• mochi
• no-bake
• fusion