Mochi Durian

Durian Emulco - 30g:

Mochi Durian

14 nos

Preparation Time

35 mins

Cooking Time

3 hours


14 nos



Durian Ice Cream
4 nos Egg Yolk
100gm Caster Sugar
250gm Milk
240gm Whipping Cream

150gm Glutinous Rice Flour
35gm Corn Flour
12gm Tapioca Flour
250gm Milk
65gm Caster Sugar
28gm Unsalted Butter
30gm Corn Syrup
Koh Flour (for dusting)



Durian Ice Cream
1. Whisk the egg yolks and caster sugar till pale and creamy.
2. Double-boiled it over a pot, keep stirring until it is slightly thickened.
3. Remove from the pot, add in GH Durian Emulco and mix well.
4. Keep in the fridge to cool down for at least 2 hours.
5. Whisk the whipping cream until soft peaks.
6. Fold the durian mixture into the whipped cream. Let it freeze overnight.
7. Then, scoop one by one and roll it round into a ball. Set aside for later use.

1. Line up the muffin tray with cupcake mould.
2. Mix all the ingredients together.
3. Cover with cling film and steam for 35 mins or until it is cooked.
4. Remove from the steamer, let it cool for 10 minutes.
5. Knead the mochi dough until smooth.
6. Divide into 14 balls. Dust some koh flour on the table top. Flatten the mochi and wrap with the durian ice cream.
7. Place in the prepared muffin tray. Freeze again for another 20 minutes.
8. Serve well.

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