This Strawberry Matcha Rice Paper Dubai Chewy Cookie is an easy twist on the viral Korean dessert that’s been taking over social media! Instead of using the traditional marshmallow wrapper (which can be messy and tricky to work with), this version uses rice paper to create that same chewy, stretchy texture.

I made this into a strawberry matcha version because I am a huge matcha fan! Inside is a pistachio kataifi filling with fresh strawberries wrapped in a lightly matcha-dusted rice paper layer. It’s a fun, no-bake treat that comes together quickly and is perfect whenever you’re craving something sweet and unique.

Easy Rice Paper Dubai Chewy Cookie (Strawberry Matcha Flavor)

This is an easy Dubai chewy cookie recipe with a twist on the viral Korean dessert, using rice paper instead of the original marshmallow wrapping. It’s a no-bake dessert with strawberry pistachio kataifi filling wrapped in chewy matcha rice paper.

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Prep Time 40

Cook Time 10

Total Time 50

Course Dessert

Cuisine Fusion

Servings balls

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Ingredients

1 Tbsp unsalted butter
2 cups kataifi
½ cup pistachio butter
4 small strawberries
8 sheets of rice paper
1 Tbsp culinary grade matcha
⅓ cup rice flour

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Instructions
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To toast the kataifi filling, melt butter in a large pan over medium heat and add the kataifi.
Sauté the kataifi for about 5 minutes, stirring frequently, until it becomes golden brown and crispy. Transfer it to a large mixing bowl.
Mix the pistachio butter into the toasted kataifi until fully combined. Place the mixture in the freezer for 15 minutes (or refrigerate for about 1 hour) to allow it to firm up.
To form the filling, fold the strawberries into the kataifi mixture and shape it into small balls. Place the balls back into the refrigerator while preparing the rice paper.
In a small bowl, combine the matcha powder and rice flour.
Layer two rice paper sheets together and dip them briefly into hot water, making sure the entire sheet becomes damp and pliable.
Place the rice paper on a flat surface and dust one side with the matcha rice flour mixture.
Flip the rice paper sheet so the undusted side faces up, place a filling ball in the center, and wrap the rice paper around the filling until fully sealed.
Place the wrapped balls in the freezer for about 10 minutes to firm up before serving.
Serve shortly after making, as rice paper can harden if stored too long in the refrigerator.

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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