PISTACHIO KADAYIF
| INGREDIENTS | AMOUNT |
| Kadayif | 200g |
| Unsalted Butter (Melted) | 100g |
| Pistachio Paste | 225g |
| White Chocolate (Melted) | 93g |
1. Chop kadayif (Middle Eastern shredded filo pastry) into smaller pieces. Loosen it by hands if required to prevent lumps.
2. Pour the melted butter and mix well.
3. Toast the kataifi in the oven at 180°C for 10-15 minutes. Ensure to stir the kataifi every 3-5 minutes to ensure even toasting.
4. When kataifi is golden brown and crunch, pour into mixing bowl to let cool.
5. Stir in melted white chocolate and pistachio paste. Mix until well combined then set aside for later.
CHOCOLATE MARSHMALLOW
| INGREDIENTS | AMOUNT |
| Marshmallow | 200g |
| Butter | 56g |
| Cocoa Powder | 16g |
| Skim Milk Powder | 40g |
1. Using a non-stick pan, melt butter and marshmallows using low heat. Stir continuously to prevent marshmallows from burning.
3. When the marshmallow has soften around the edges, turn off the heat. Sift in cocoa powder and skim milk powder, then mix until is well combined.
4. Pour the mixture onto a lightly oiled baking mat to let it cool down until room temperature before using.
MATCHA MARSHMALLOW
| INGREDIENTS | AMOUNT |
| Marshmallow | 200g |
| Butter | 56g |
| Matcha Powder | 12g |
| Skim Milk Powder | 40g |
1. Using a non-stick pan, melt butter and marshmallows using low heat. Stir continuously to prevent marshmallows from burning.
3. When the marshmallow has soften around the edges, turn off the heat. Sift in matcha powder and skim milk powder, then mix until is well combined.
4. Pour the mixture onto a lightly oiled baking mat to let it cool down until room temperature before using.
Check out our Instagram @marubishimalaysia to see how we assemble this delicious Dubai Chocolate OR Matcha (Cookie) Croissant!