How to Make Durian Mochi Rolls

Mochi Dough85g Glutinous rice flour25g Rice flour10g Corn (or Wheat) starch10g Neutral vegetable oil (Corn/Soybean oil)175g Warm water17.5g White sugarFine shredded coconut (optional, for coating the roll)Durian Cream Filling200g Fresh/Frozen durian flesh (can sub for mango here)85g (82ml) Heavy Cream10g White sugar

Mochi Dough

1. Transfer glutinous rice flour, normal rice flour, corn starch, and white sugar to a mixing bowl.
2. Pour warm water (temp around 100-120F) to the dry mix and whisk. Yellow food coloring can optionally be added here.
3. Add the neutral vegetable oil and whisk evenly.
4. Prepare a bowl or pan for steaming, brush with corn oil, then pour dough through a strainer.
5. Steam for 30 minutes on high. After 30 minutes, set aside to cool for around 15 minutes or until cool enough to handle.

Durian Cream Filling

1. In another mixing bowl, whip heavy cream and sugar to stiff peaks using electric mixer.
2. Gently fold in 1/2 mashed durian flesh until fully incorporated.
3. Optionally, save some heavy cream (before whip) and durian flesh to a blender, then fold that in.
4. Put cream filling in freezer for about 30 minutes or until firm enough to handle.

Assembly

1. Spread out cling wrap onto work surface for rolling.
2. Lightly dust work surface with shredded coconut flakes (and/or starch) and spread and knead out the mochi dough onto work surface.
3. Optionally, dust work surface with some cooked glutinous rice flour instead of starch.
   
   Rice flour should be cooked/toasted as raw might be unsafe to consume.
   
   While optional, this may be more traditional and preferred since the dusting of cornstarch may bring out more of the cornstarch flavor.
4. Layer a second sheet of cling wrap on top of the mochi (sandwiching it), and start rolling out the dough to a desired thickness (maybe about 4mm in thickness)
5. Scoop filling into roll and the saved 1/2 fresh/defrosted durian flesh in the middle of the dough.
6. Connect one edge of the mochi dough to the other end and form the roll.
7. Chill in freezer to firm up for easy slicing.