1-First Step: Prepare the Durian Filling Start by making your durian cream filling. Place 200g of fresh durian flesh (seeds removed), 250ml of thickened cream, and 30g of granulated sugar into a blender. Blend until completely smooth this usually takes about 30-60 seconds depending on your blender’s power. The mixture should be silky with no visible durian fibers. Once blended, portion the filling into 8 equal balls. The easiest way to do this is using a cookie scoop or measuring spoon. Each ball should be roughly the size of a ping-pong ball. Wrap each ball individually in cling wrap and place them in the freezer for 30 minutes. You want them firm enough to handle but not frozen solid.

2-Second Step: Mix the Mochi Dough While the filling chills, prepare your mochi dough. In a large microwave-safe bowl, whisk together 200g glutinous rice flour, 65g granulated sugar, and 40g cornstarch until well combined. This dry mixture forms the base of your dough. Gradually add 360ml of whole milk, whisking constantly to prevent lumps. If you’re using green food coloring, add a few drops now and whisk until the color is evenly distributed. The batter should be smooth and pourable, similar to heavy cream consistency.

3-Third Step: Microwave the Mochi Dough Cover your bowl with a microwave-safe lid or plate. Microwave on high for 2 minutes, then carefully remove and stir the dough thoroughly with a spatula or wooden spoon. The edges will cook faster than the center, so make sure to scrape the sides and mix everything together. Cover again and microwave for another 2 minutes. Stir once more. At this point, check the consistency it should be thickening but may still have some wet spots. Continue microwaving in 1-minute intervals, stirring between each, until the dough is thickened, semi-translucent, and pulls away cleanly from the sides of the bowl.

4-Fourth Step: Cool and Knead the Dough Let the cooked dough cool for 10-15 minutes until it’s comfortable to handle but still warm. Lightly oil your hands with vegetable oil to prevent sticking, then transfer the dough to a clean work surface. Knead gently for 2-3 minutes until smooth and elastic. Divide the dough into 8 equal portions. A kitchen scale helps ensure uniformity, but you can also eyeball it if you’re comfortable with that. Each portion should be roughly the same size as your filling balls.

5-Fifth Step: Assemble Your Durian Mochi Now comes the fun part! Generously dust your work surface and hands with cornstarch or potato starch. Take one dough portion and flatten it into a circle about 3-4 inches wide. The dough is forgiving if it tears, just pinch it back together. Place a frozen filling ball in the center of the dough circle. Working quickly, fold the edges up and over the filling, pinching them together to seal completely. Make sure there are no gaps where the cream could leak out. Roll the assembled mochi gently between your palms to shape it into a neat ball. Roll the finished mochi in cornstarch to coat evenly, then place it seam-side down on a tray or plate. Repeat this process for all 8 pieces.

6-Final Step: Chill and Serve For the best texture, freeze your assembled durian mochi for 15-20 minutes before serving. This helps them hold their shape and firms up the creamy center. If you prefer a softer texture, let them sit at room temperature for 5-10 minutes before enjoying.