This recipe for Durian Mochi is a sweet frozen treat with a taste of the tropics. It features a chewy glutinous rice skin and a filling of sweet and creamy durian.
What is mochi?
Mochi is a Japanese treat made with glutinous rice flour.
It has a sticky, chewy texture and can be unfilled (like my Matcha Brochi) or filled (Matcha Red Bean Mochi).
What is durian?
Durian is known as the "king of fruits" and elicits a strong response -- either you like it or your hate it.
It's a creamy, sweet yellow-fleshed fruit with a large seed that has a strong, pungent smell/aroma.
Durian tastes like sweet creamy custard.
I love pairing durian with cream, as in these Durian Cream Pancakes or Pandan Durian Cream Roll Cake.
Why this recipe works
This recipe is straightforward and easy to make, with my tips below.
The mochi skin consists of only 3 ingredients.
It's a fun way to enjoy glutinous rice flour, which is also used in Peanut Tang Yuan, Matcha Red Bean Mochi and Matcha Brochi.
You can easily change up the filling with different fruit, like this Mango Cream Mochi version.
Special equipment you'll need
To help with the mochi skin's stickiness, I highly suggest using these tools:
- silicone mat: as your work surface
- silicone spatula(s)
- plastic or silicone spherical mold tray: (optional) to shape the mochi into spherical rounds; I used one about 2" in diameter
Ingredients you'll need
You'll need the following ingredients:
For the durian filling:
- heavy whipping cream: at least 36% milkfat (MF)
- granulated sugar: adds a touch of sweetness; if your freeze-dried fruit is sweet enough, you can omit
- freeze-dried durian: ground into a powder; alternatively, you can use fresh/frozen durian that has been pureed and mixed with the cream
- vanilla extract: optional, using an alcohol-based vanilla extract keeps the filling soft and creamy while frozen
For the mochi skin:
- mochiko/glutinous rice flour: is different than rice flour, and is also known as sweet rice flour, which is made from short-grain rice and produces a sticky, chewy texture; you can find it in Asian grocery stores
- water
- granulated sugar: adds a touch of sweetness to the skin
Options for dusting/coating the mochi skin
You can use any of the following to dust the mochi skin:
- cooked glutinous rice flour (koh fun): is different than raw glutinous rice flour, has a slightly beige colour and a nutty toasted aroma; you can find it in specialty Asian grocery stores but it can be difficult to find, or make it yourself. It's used primarily for Snowskin Mooncakes and other mochi treats.
- cooked cornstarch flour: similar to cooked glutinous rice flour above, it's cornstarch that has been toasted in a dry pan
- roasted soybean flour (kinako): is finely milled soybean flour that has been toasted, used in Japanese and Korean treats such as Injeolmi Cream Buns
- fine coconut flakes: simply dried flaked unsweetened coconut; used in Coconut Cream Buns and Coconut Buns (Chinese Cocktail Buns) 雞尾包
How to make it
Make the durian filling:
In a clean spice grinder, grind the freeze-dried durian into a powder. Set aside.
Whisk together the whipping cream, granulated sugar and vanilla extract (if using) until almost stiff peaks.
Dump the durian powder into the whipped cream and fold it in with a spatula until incorporated.
Divide into 4 equal portions using a small ice cream scoop.
Place each scoop into a plastic spherical mold tray (optional, if you want your mochi to be completely round) or place onto a parchment lined baking sheet.
Pop the filling into the freezer to harden for at least 2 hours.
Make the mochi skin:
Place mochiko flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
After 2-3 minutes, the mochi dough will be translucent and cooked through.
Assemble:
Divide the mochi dough into 4 equal portions. Let it cool for a minute or two.
Using a silicone mat as the work surface, sprinkle a dusting of cooked glutinous rice flour (koh fun) or cooked cornstarch on it.
Place 1 portion of mochi dough onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You can use your fingertips to help stretch out the dough.
Once the mochi skin is no longer too warm to the touch, place a frozen durian filling in the centre of the dough. Quickly gather up the edges and pinch to seal.
Dust with cooked glutinous rice flour (koh fun) or cooked cornstarch and place it seam side down into the plastic spherical mold tray (or onto a muffin liner).
Repeat with the remainder.
Pop the mochi back into the spherical mold (or place onto a baking tray) and place into the freezer for 15 minutes to firm up.
How to store
How to serve
You can enjoy the Durian Mochi once it's been firmed up, after about 15 minutes in the freezer. The skin will still be soft and squishy.
Otherwise, leave the mochi in the freezer and remove it about 15 minutes prior to serving so the mochi skin has time to soften slightly.
FAQs & troubleshooting
The mochi skin is hard right from the freezer.
Yes, as with tapioca pearls, chilling or freezing the mochi will leave the skin slightly hard. Leave it at room temperature for 15-20 minutes and the dough will soften up.
Commercially-made daifuku and mochi may contain additives to keep it soft.
The mochi won't seal.
It's important to not get any moisture or cream (from the filling) on the edges of the mochi dough, or it will be hard to seal.
Tip: keep some paper towel nearby so you can keep your fingers clean when pinching the dough.
Can I use frozen durian for the filling?
For this recipe, you can also use a chunk of frozen durian (patted dry) instead of the cream.
Alternatively, you could mix the frozen durian (blended) with the cream.
Can I use a different fruit for the filling?
You can also use any freeze-dried fruit that you like, such as mango, or even another fresh fruit, such as in my Strawberry Red Bean Mochi.
Other recipes you may like
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Durian Mochi
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Durian cream filling:
- 20 g freeze-dried durian ground into powder
- 60 ml heavy whipping cream
- 10 g granulated sugar or to your taste
- ½ teaspoon vanilla extract optional
Mochi dough:
- 90 g mochiko (glutinous rice flour)
- 120 ml water
- 15 g granulated sugar
For coating:
- 15 g cooked glutinous rice flour (koh fun) or cooked cornstarch, or roasted soy bean powder (kinako) for coating
Instructions
Make the durian filling:
- In a clean spice grinder, grind the freeze-dried durian into a powder. Set aside.
- Whisk together the whipping cream, granulated sugar and vanilla extract (if using) until almost stiff peaks.
- Dump the durian powder into the whipped cream and fold it in with a spatula until incorporated.
- Divide into 4 equal portions using a small ice cream scoop.
- Place each scoop into a plastic spherical mold tray (optional, if you want your mochi to be completely round) or place onto a parchment lined baking sheet.
- Pop the filling into the freezer to harden for at least 2 hours.
Make the mochi dough skin:
- Place mochiko flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
- Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
- After 2-3 minutes, the mochi dough will be translucent and cooked through.
Assemble:
- Divide the mochi dough into 4 equal portions. Let it cool for a minute or two.
- Using a silicone mat as the work surface, sprinkle a dusting of cooked glutinous rice flour (koh fun) or cooked cornstarch on it.
- Place 1 portion of mochi dough onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You can also use your fingertips to help stretch out the dough.
- Once the mochi skin is no longer too warm to the touch, place a frozen durian filling in the centre of the dough. Quickly gather up the edges and pinch to seal.
- Dust with cooked glutinous rice flour (koh fun) or cooked cornstarch and place it seam side down into the plastic spherical mold tray (or onto a muffin liner).
- Repeat with the remainder.
- Pop the mochi back into the spherical mold (or place onto a baking tray) and place into the freezer for 15 minutes to firm up before serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Leave a Reply