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.