Make Durian Mochi Recipe At Home (Simplest Steps)

Make delicious Durian Mochi at home with this easy recipe. Enjoy creamy durian filling wrapped in chewy mochi dough—perfect tropical treat!

Hey friends, it’s Catherine! So, here’s the thing: Durian Mochi is about to become your new obsession. I’ve been making this dessert for years, and every time I share it with friends or family, they can’t believe how easy it is.

And you know what? It’s one of those treats that’s just too good to keep to myself! If you’ve ever tried durian, you know what I’m talking about—the creamy, dreamy texture that’s like no other fruit. Wrapped in chewy mochi dough? Absolute perfection.

What is Durian Mochi?

Before we dive into the recipe, let me take a quick moment to explain what Durian Mochi really is, for those who might be new to this amazing treat.

Mochi is a Japanese dessert made from glutinous rice flour (also called mochiko), which gives it that chewy, sticky texture that’s just so comforting. It’s made by steaming or microwaving the rice flour, and when it cools, it becomes this wonderfully stretchy dough.

It’s a dessert that can be eaten on its own or wrapped around all sorts of delicious fillings, like red bean paste or matcha.

Durian, on the other hand, is often referred to as the “King of Fruits.” Now, don’t be scared by its smell (it can be very strong)—when it comes to the taste, it’s absolutely worth trying.

The flesh is smooth, creamy, and incredibly sweet. If you’re into creamy, rich flavors (think of the richness of custard or avocado), then durian will be a total game-changer for you.

When combined, these two ingredients come together to create a tropical dessert that’s not only delicious but also fun to eat. The mochi dough is chewy, while the durian filling is soft and creamy. It’s an unforgettable texture combination that will leave you coming back for more.

Why You’ll Love This Durian Mochi Recipe

If you’re anything like me, you’re always looking for new ways to enjoy mochi—and this recipe is an absolute game-changer.

The combination of glutinous rice dough and creamy durian creates a texture contrast that’s so satisfying. Plus, this dessert is easy to make—no baking involved, just a little patience while it chills in the freezer.

Let’s be honest, sometimes cooking feels like too much work, but with this recipe, the hardest part is waiting for it to freeze! And even though it’s frozen, the durian filling stays nice and soft.

You can enjoy it straight from the freezer, or let it sit out for a few minutes to soften up. The best of both worlds!

Ingredients You’ll Need

Alright, here’s what you need to get started. Most of these ingredients should be easy to find at your local Asian grocery store, and if you can’t find one or two things, I’ll share alternatives too.

For the Mochi Dough

• 200g Glutinous rice flour (1 ½ cups): This is what gives mochi its signature chewy texture. You want that perfect chewy bite, and glutinous rice flour is the secret ingredient for that. It’s the base of the dough, so make sure you’re using the right stuff to get that soft, satisfying texture we all love.
• 65g Granulated sugar (⅓ cup): A little sweetness to balance the neutral flavor of the dough. The sugar helps soften the flavor and adds just the right touch of sweetness to make it irresistible.
• 40g Corn starch (⅓ cup): For dusting the mochi and preventing it from sticking to everything. You’ll need this not only for dusting the finished mochi but also on your hands while shaping it. It makes handling the dough so much easier, keeping things neat and tidy while you work your magic.

• 360ml Whole milk (1 ½ cups): This adds richness and makes the dough nice and smooth, creating a velvety texture. Whole milk is key here—it gives the dough that softness that’s essential for a perfect mochi.
• 1 ½ tbsp Vegetable oil: This gives the dough a little extra flexibility and smoothness. It helps the dough come together effortlessly, making it easier to handle and shape without any fuss.
• Green food coloring: A few drops of green food coloring will make the mochi look vibrant and fresh. It gives it that classic look that’s instantly recognizable and makes the filling pop!

For the Durian Cream Filling

• 200g Fresh durian flesh (about 1 cup): If you’re a durian lover, you know this is the star of the show. Remove the seeds and scoop out the flesh. The creamy, sweet durian flavor is rich and distinctive—it’s what makes this filling so special. If you’re using fresh durian, you get all that fresh, authentic flavor that takes your mochi to the next level.
• 250ml Thickened cream (1 cup): This creates a smooth, luxurious filling that melts in your mouth. The thickened cream gives the durian a rich, creamy consistency and balances out its bold flavor.
• 30g Granulated sugar (2 ½ tbsp): A touch of sweetness to bring everything together. The sugar helps mellow the strong flavor of the durian and gives the filling that sweet, smooth finish that’s perfect in every bite.

For Dusting

• Cornstarch or potato starch: You’ll need cornstarch (or potato starch) for dusting the mochi and keeping it from sticking to everything—especially your hands. It’s the magic ingredient that ensures you can shape and mold the dough without a mess. Trust me, you’ll want to use this to keep everything smooth and hassle-free as you work your way to creating the perfect mochi.

Step-by-Step Instructions

Make the Durian Filling

1. Start by preparing the durian. If you’re using fresh durian, scoop out the flesh and toss the seeds aside (don’t worry, it’s not as messy as it sounds!). If you’re using frozen durian, let it thaw completely before getting started—just be sure to drain any extra water so it doesn’t mess with your filling’s texture.
2. Grab your blender or food processor, and combine the durian flesh, thickened cream, and sugar. Blend it until it’s smooth and creamy—think of it like a velvety custard. You want it thick and luscious, so it’s perfect when it’s wrapped inside the mochi.
3. Now, take the mixture and portion it into 8 equal scoops. Place each scoop onto small squares of cling wrap and twist them around the filling to create little smooth balls. Pop them in the freezer for about 30 minutes to firm up. I promise, the wait will be totally worth it!

Make the Mochi Dough

4. In a medium-sized microwave-safe bowl, whisk together the glutinous rice flour, sugar, and cornstarch. Then, gradually add in the milk and just a few drops of green food coloring (you can skip this if you prefer a more natural look, but the color does make it look extra fun!). Whisk until it’s perfectly smooth with no lumps—this is key to getting that lovely chewy texture we all love.
5. Cover the bowl with cling wrap and microwave on high for 2 minutes. After that, give it a good stir, cover it again, and microwave for another 2 minutes. If the mixture still looks liquidy, no worries—just microwave it in 1-minute intervals until it thickens and turns semi-translucent.
6. Let the mochi dough cool slightly (10-15 minutes should do), just enough so you can handle it without burning your hands. Once it’s cool enough, oil up your hands with a bit of vegetable oil and knead the dough until it’s smooth and soft. You’ll notice how the texture transforms into that signature soft, stretchy mochi feel.

Now, transfer the dough onto a tray lined with baking paper, divide it into 8 equal portions, and set them aside.

Assemble the Durian Mochi

7. Lightly dust your work surface and hands with cornstarch or potato starch to keep things from sticking. Take one portion of mochi dough and flatten it into a little circle. No need to stress about getting it perfect—just make sure it’s big enough to wrap around your filling.
8. Take a frozen durian cream ball and place it right in the center of the flattened dough. Gently fold the edges over the filling, pinching the dough together to seal it. Make sure to seal it tightly so none of that creamy filling escapes when you bite into it!
9. Roll the mochi in more starch to prevent it from sticking to your hands or tray. Place it seam-side down on a tray or plate. Repeat with the remaining dough and filling.

10. Once you’ve wrapped up all the mochi, freeze them for 15-20 minutes so they firm up nicely. And voila! You’ve got yourself a batch of chewy, creamy durian mochi that’s just waiting to be devoured.

Enjoy the process—it’s all part of the fun! I can already imagine how delicious these little treats are going to be. Enjoy every chewy bite! ????

Catherine’s Pro Tips For Durian Mochi

Making the Mochi Dough Perfect

When mixing the glutinous rice flour, make sure to stir the mixture constantly while adding the water. This helps prevent lumps and ensures the dough is smooth. If you want to get extra fancy, sift the flour before mixing—it’ll give the dough a smoother consistency.

Handling Mochi Dough

Mochi dough can be super sticky, and that’s why I highly recommend using cornstarch or roasted glutinous rice flour for dusting your hands and working surface.

Pro tip: Use a silicone spatula or a damp towel to handle the dough. If you’re using your hands, be sure to dust them with cornstarch to keep things neat!

Freezing the Durian Filling

The key to perfect durian filling is getting it firm enough to handle. If your filling is too soft, it can leak out when wrapped in the dough.

Pro tip: After freezing, test a small piece to ensure it’s firm enough to hold its shape but not rock-solid. If it’s too soft, give it a little extra time in the freezer.

Achieving a Perfect Seal

When sealing your mochi, be careful to pinch the edges tightly. If you leave any gaps, the filling might ooze out when you bite into it. You can also roll the mochi ball gently between your palms to seal the edges properly.

Adjusting the Filling Flavor

Durian’s flavor can be a bit strong for some, so if you find the filling too potent, you can mix in a bit more sweetened condensed milk or add a splash of coconut extract to mellow out the flavor. You can even add a squeeze of lime for a tropical zing!

Serving & Storing Tips

Serve

After the mochi has frozen and firmed up, you can serve it straight from the freezer. If you want it to be a bit softer, let it sit at room temperature for 5-10 minutes before eating.

Store

Store your Durian Mochi in an airtight container in the freezer for up to 2 months. Don’t worry—it won’t lose its chewy texture, and the durian filling will stay creamy even after being frozen!

Durian Mochi

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Make delicious Durian Mochi at home with this easy recipe. Enjoy creamy durian filling wrapped in chewy mochi dough—perfect tropical treat!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 8 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian

Ingredients

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Mochi Dough

• 200g Glutinous rice flour (1 1/2 cups)
• 65g Granulated sugar (1/3 cup)
• 40g Corn starch (1/3 cup)
• 360ml Whole milk (1 1/2 cups)
• 1 1/2 tbsp Vegetable oil
• Green food coloring

Durian Cream Filling

• 200g Fresh durian flesh (about 1 cup)
• 250ml Thickened cream (1 cup)
• 30g Granulated sugar (2 1/2 tbsp)

For Dusting

• Cornstarch or potato starch

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Instructions

Mochi Dough

1. In a medium-sized microwave-safe bowl, whisk together glutinous rice flour, sugar, and cornstarch.
2. Gradually add the milk and a few drops of green food coloring. Whisk until smooth with no lumps.
3. Cover the bowl with cling wrap and microwave on high for 2 minutes.
4. Remove, stir thoroughly, then cover and microwave for another 2 minutes. If the mixture is still milky or liquidy, microwave at 1-minute intervals until it is fully cooked and semi-translucent.
5. Allow the mochi to cool slightly until manageable. Add vegetable oil and knead with gloved or oiled hands until smooth.
6. Transfer the dough to a tray lined with baking paper, divide into 8 equal portions, and set aside.

Durian Cream Filling

1. In a mixing bowl, whip the thickened cream and sugar to stiff peaks using an electric mixer.
2. Gently fold in the durian flesh until fully incorporated.
3. Portion the filling into 8 equal scoops onto small squares of cling wrap. Twist the wrap around each portion to form smooth balls. Freeze for about 30 minutes or until firm enough to handle.

Assembly

1. Dust your work surface and hands with cornstarch or potato starch. Take one portion of mochi dough and flatten it into a circle.
2. Place a durian cream ball in the center of the flattened mochi. Pull the edges of the mochi over the filling to completely enclose it, pinching to seal.
3. Roll the assembled mochi in a light coating of starch to prevent sticking.
4. Repeat with the remaining mochi dough and filling.

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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