Filling

1. Heat a large frypan over medium heat and add the butter, swirl the pan until completely melted
2. Add the kataifi threads and cook, stirring constantly, until golden brown
3. Remove from the heat
4. In a large bowl combine the pistachio spread and tahini
5. Add the kataifi threads and mix until well combined
6. Line a baking tray with baking paper
7. Using an ice-cream scoop divide the mixture into 6 round balls on the baking tray
8. Freeze for 1 hour, or until solid

Mochi

1. Combine the glutinous rice flour, sugar, cocoa powder, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Pour in the milk into the dry ingredients, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

Assembly

1. Put the cocoa powder in a shallow bowl
2. Flatten a ball of mochi in your palms
3. Add a ball of pistachio filling in the center and pull the sides of the mochi over it to enclose the filing pinch to close
4. Roll the assembled mochi in the cocoa powder
5. Repeat until all the mochi and filling have been used