Today I am recreating one of my favorite frozen desserts: durian mochi. It involves making a creamy durian filling then freezing it and wrapping it with homemade mochi. There is no baking involved and very little cooking so it is very hard to mess up. Even though it is frozen, the filling is still very soft and creamy.
Can't get enough of mochis? You'll love my Peach Mochi!
๐ฅก About This Recipe
My earliest memory of durian mochi was buying frozen packs of them from the Asian grocery store. They used to be my mom's favorite so we always got multiple packs of them whenever they were on sale. But now I realize how easy they are to make so we never buy them anymore.
The filling is made with heavy cream, sweetened condensed milk, and frozen durian. It has an amazingly soft and creamy texture because of the fat in the heavy cream and the sugar in the condensed milk.
The real reason the filling is soft is because the sugar in the condensed milk prevents ice crystals from forming, so the filling does not freeze to a completely solid state. Think of it like ice cream.
๐ง Ingredients
- Durian filling: You will need durian flesh, heavy cream, sweetened condensed milk, vanilla extract, and salt. For the durian, make sure to remove the large brown seeds. They are lodged throughout the flesh.
- Mochi dough: Glutinous rice flour, cornstarch, sugar, and water. Glutinous rice flour is a special kind of flour made from short-grain rice. It is what gives the mochi its sticky and chewy texture.
๐ช Instructions
STEP 1: Combine the durian, heavy cream, condensed milk, vanilla extract, and salt in a blender or food processor. Blend for 30-60 seconds until it is very smooth. If you are using a blender, you can use your blender's tamper to push the ingredients down.
STEP 2: Fill an ice cube tray or spherical silicone mold tray with the durian filling and let it freeze for at least 2 hours until solid.
STEP 3: In a microwave-safe bowl, whisk together theย glutinous rice flour, sugar, and water until smooth.
STEP 4: Cover the bowl with a wet paper towel or plate slightly larger than the bowl. Microwave the mixture for one minute, then give it a good stir. Repeat this process three more times until the mochi is thick and translucent. It will be very sticky. Let it cool for 10 to 15 minutes.
STEP 5: Lightly dust your work surface with some cornstarch. Place the dough on the surface and roll it into a โ -inch thick rectangle. Use a knife to cut the dough into 8-10 sections.
STEP 6: Take a piece of the dough and place a piece of frozen fillingย in the center.
STEP 7: Pull the sides of the mochi over the filling to enclose it. Use your fingers to pinch the edges so there are no holes. Dust the mochi with cornstarch and use a pastry brush to remove any excess. You do not want too much starch on the outside or it will taste starchy.
STEP 8: Place the durian mochi seam-side down and repeat with the remaining mochi. When they are all wrapped, transfer them to the freezer for at least 15 minutes to firm up before serving.
The mochis can be stored in a plastic bag in the freezer for up to 2 months. I like to let them warm up at room temperature for 10 minutes before eating. The filling will be softer and creamier.
๐ Recipe
Durian Mochi (Soft & Creamy)
Equipment
- 1 half-sphere silicone mold (or ice cube tray)
Ingredients
Durian Cream Filling
- 1 cup durian flesh (make sure to remove the seeds)
- ยฝ cup heavy cream
- ยผ cup sweetened condensed milk
- ยฝ teaspoon vanilla extract
- ยผ teaspoon coarse kosher salt
Mochi Dough
- 1 cup glutinous rice flour
- ยผ cup sugar
- 1 cup water
For Assembling
- ยฝ cup cornstarch
Instructions
Durian Cream Filling
- Combine the durian, heavy cream, condensed milk, vanilla extract, and salt in a blender or food processor. Blend for 30-60 seconds until it is very smooth. If you are using a blender, you can use your blender's tamper to push the ingredients down.
- Fill an ice cube tray or spherical silicone mold tray with the durian filling and let it freeze for at least 2 hours until solid.
Mochi Dough
- Stovetop Method: In a saucepan, whisk together the glutinous rice flour, sugar, and water. Cook over medium-high heat, whisking constantly for 2-3 minutes until it forms a thick and translucent dough. Let it cool for 10 to 15 minutes.
- Microwave method: In a microwave-safe bowl, whisk together theย glutinous rice flour, sugar, and water until smooth. Cover the bowl with a wet paper towel or plate slightly larger than the bowl. Microwave the mixture for one minute, then give it a good stir. Repeat this process three more times until the mochi is thick and translucent. Let it cool for 10 to 15 minutes.
Assemble
- Lightly dust your work surface with some cornstarch. Place the dough on the surface and roll it into a โ -inch thick rectangle. Use a knife to cut the dough into 8-10 sections. See the picture in the blog post.
- Take a piece of dough and place a piece of frozen fillingย in the center.
- Pull the sides of the mochi over the filling to enclose it. Use your fingers to pinch the edges so there are no holes. Dust the mochi with cornstarch and use a pastry brush to remove any excess. You do not want too much starch on the outside or it will taste starchy.
- Place the durian mochi seam-side down and repeat with the remaining mochi. When they are all wrapped, transfer them to the freezer for at least 15 minutes to firm up before serving. You can store the mochi in a plastic bag in the freezer for up to 2 months. Let them cool at room temperature for 10 minutes before eating.
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