In a large bowl, combine glutinous rice flour, cocoa powder, sugar, and milk.
Whisk the mixture until smooth, then cover the bowl with plastic wrap.
Microwave for 2-3 minutes until the dough is completely cooked.
Wearing gloves, knead the hot dough until it becomes nice and stretchy.
Roughly chop the kataifi pastry.
Melt butter in a pan, add the chopped pastry, and toast until golden brown and crunchy.
In a separate bowl, combine tahini and pistachio spread.
Add the toasted pastry to the spread mixture and combine.
Scoop the filling onto a tray lined with parchment paper and let it chill to firm up.
Flatten a piece of the chocolate mochi dough in your hands.
Place a chilled ball of the pistachio kanafeh filling in the center and wrap the mochi dough around it, pinching to seal.
Roll the finished mochi in cocoa powder to coat.
Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.