Durian mochi is a luxurious and delicious treat that combines the rich, creamy flavor of durian with the chewy, soft texture of mochi. If you’re a fan of durian and enjoy experimenting with different desserts, this recipe is a must-try!
My children absolutely love all kinds of mochi, and I’ve enjoyed creating and sharing many different variations, like Peanut Mochi, Taro Mochi, and Mango Mochi.
Each version brings its own unique flavor and texture, keeping things exciting and giving us new treats to enjoy together.
Mochi is such a versatile and fun dessert to make, and seeing the joy on their faces with each new flavor is truly rewarding!
I highly recommend wearing gloves while kneading the dough to prevent it from sticking to your hands. The texture of the mochi dough can be quite sticky, and gloves will make the process much smoother and more manageable.
If you’ve tried my Mango Mochi recipe, you’ll notice that I don’t use a mold to shape the mochi.
Instead, I prefer to fold and form it by hand.
However, for this Durian Mochi recipe, I’ve opted to use a small bowl mold.
Using a mold helps shape the mochi more easily and ensures it holds its shape better, making the process a little less messy and more uniform.
Ingredients
For the Mochi Dough
- 150g glutinous rice flour
- 45g cornstarch
- 60g sugar
- 270ml milk
- 20g butter
- 100g roasted glutinous rice flour (for dusting)
For the Durian Filling
- 300g fresh durian pulp (or durian paste)
- 100ml heavy cream
Instructions
- Prepare the Mochi Dough
- In a large mixing bowl, combine 150g glutinous rice flour, 45g cornstarch, and 60g sugar.
- Gradually add in 270ml milk, stirring continuously to avoid lumps. You’ll want to mix until you achieve a smooth, lump-free batter.
- To ensure the batter is extra smooth, you can sift it once or twice before moving forward.
- Cover it with plastic wrap. Poke a few small holes in the wrap to allow steam to escape.
- Bring a pot of water to a boil, then steam the batter over medium heat for 15 minutes, making sure the batter is fully cooked.
- After steaming, remove the bowl. While still warm, add 20g butter to the mixture and stir until fully absorbed.
- Prepare the Durian Filling
- If using fresh durian, remove the pulp from the husk and mash it to a smooth paste. If you’re using durian paste, it’s ready to use as is.
- In a clean bowl, whip 300g durian pulp with 100ml heavy cream. You can adjust the sweetness by adding a little sugar if the durian is not sweet enough. Whisk until it becomes smooth and slightly firm.
- Assemble the Mochi
- Once the mixture cools down enough to handle, knead the dough for 5 minutes until it becomes smooth and elastic. Then, repeatedly stretch and pull the dough for another 3-5 minutes to further develop its texture.
- Lightly dust a clean surface with roasted glutinous rice flour to prevent the dough from sticking.
- Divide the mochi dough into 12 equal portions, rolling each portion into a ball.
- Take one portion of dough and flatten it into a round disk about 3-4 cm in diameter, with the center being slightly thicker.
- Place the dough disk onto a mold. First, pipe a layer of cream on top, then add a spoonful of durian flesh in the center of the disk, followed by another layer of cream. Carefully fold the dough over the filling and pinch the edges together to seal, making sure the filling is fully enclosed. Trim any excess dough with scissors. Sprinkle a bit of roasted glutinous rice flour along the seam, then flip the mold over onto a sheet of parchment paper.
- Repeat this process with the remaining dough and filling.
- Serve and Enjoy
- After assembling the mochi, you can serve them immediately or chill them in the fridge for 30 minutes to an hour for a firmer texture.
- Dust the finished mochi with extra roasted glutinous rice flour to prevent them from sticking together.
Notes
- Mochi Dough Consistency: The key to perfect mochi dough is making sure it’s smooth and elastic. If the dough is too sticky, add a little more roasted glutinous rice flour to help with handling.
- Serving Suggestions: These durian mochi are best served chilled. They can also be frozen for a few weeks if you want to prepare them ahead of time.
FAQ
What is roasted glutinous rice flour?
Roasted glutinous rice flour, also known as 熟糯米粉 (shú nuò mǐ fěn), is simply glutinous rice flour that has been toasted. To make it, take 100g of glutinous rice flour and toast it over low heat until it turns a light golden color. This process helps the flour become fragrant and gives it a nice, nutty flavor. Once it has cooled, it’s ready to be used in your mochi recipes! It’s a crucial step that prevents the dough from sticking and gives the mochi a soft, smooth finish.
How to Make Irresistible Durian Mochi with a Creamy Filling
Ingredients
For the Mochi Dough
- 150 g glutinous rice flour
- 45 g cornstarch
- 60 g sugar
- 270 ml milk
- 20 g butter
- 100 g roasted glutinous rice flour for dusting
For the Durian Filling
- 300 g fresh durian pulp or durian paste
- 100 ml heavy cream
Instructions
Prepare the Mochi Dough
- In a large mixing bowl, combine 150g glutinous rice flour, 45g cornstarch, and 60g sugar.
- Gradually add in 270ml milk, stirring continuously to avoid lumps. You'll want to mix until you achieve a smooth, lump-free batter.
- To ensure the batter is extra smooth, you can sift it once or twice before moving forward.
- Cover it with plastic wrap. Poke a few small holes in the wrap to allow steam to escape.
- Bring a pot of water to a boil, then steam the batter over medium heat for 15 minutes, making sure the batter is fully cooked.
- After steaming, remove the bowl. While still warm, add 20g butter to the mixture and stir until fully absorbed.
Prepare the Durian Filling
- If using fresh durian, remove the pulp from the husk and mash it to a smooth paste. If you're using durian paste, it's ready to use as is.
- In a clean bowl, whip 300g durian pulp with 100ml heavy cream. You can adjust the sweetness by adding a little sugar if the durian is not sweet enough. Whisk until it becomes smooth and slightly firm.
Assemble the Mochi
- Once the mixture cools down enough to handle, knead the dough for 5 minutes until it becomes smooth and elastic. Then, repeatedly stretch and pull the dough for another 3-5 minutes to further develop its texture.
- Lightly dust a clean surface with roasted glutinous rice flour to prevent the dough from sticking.
- Divide the mochi dough into 12 equal portions, rolling each portion into a ball.
- Take one portion of dough and flatten it into a round disk about 3-4 cm in diameter, with the center being slightly thicker.
- Place the dough disk onto a mold. First, pipe a layer of cream on top, then add a spoonful of durian flesh in the center of the disk, followed by another layer of cream. Carefully fold the dough over the filling and pinch the edges together to seal, making sure the filling is fully enclosed. Trim any excess dough with scissors. Sprinkle a bit of roasted glutinous rice flour along the seam, then flip the mold over onto a sheet of parchment paper.
- Repeat this process with the remaining dough and filling.
Serve and Enjoy
- After assembling the mochi, you can serve them immediately or chill them in the fridge for 30 minutes to an hour for a firmer texture.
- Dust the finished mochi with extra roasted glutinous rice flour to prevent them from sticking together.
