Remove the seeds from the durian flesh and place the flesh into a large bowl.

Use a spoon to mash it into a smooth paste. If you prefer an extra-fine texture, you can pass it through a sieve.

Weigh and divide the durian paste into portions of about 25 g each.

Wrap each portion tightly in plastic wrap and place them in the freezer for 1 hour, or until fully firm. Freezing the filling makes wrapping much easier and prevents leaking.

In a large mixing bowl, combine the glutinous rice flour, rice flour, and wheat starch. Add the milk, white sugar, and sweetened condensed milk. Stir until the batter is completely smooth with no lumps.

Strain the batter once to remove any undissolved particles.

Pour it into a heatproof container, cover with plastic wrap, and poke a few small holes to allow steam to escape and prevent condensation from dripping onto the surface.

Bring water to a boil in a steamer. Place the container into the steamer and steam over high heat for 30 minutes, until the dough is fully cooked and no white centre remains.

Remove from the steamer while hot. Add the corn oil and use a silicone spatula to fold, press, and knead the dough until all the oil is fully absorbed. Let it cool slightly for about 5 minutes, then knead by hand until smooth, elastic, and glossy.

Divide the snow skin dough into portions of about 35 g each.

Flatten one portion gently into a round disc, keeping the edges slightly thinner and the centre slightly thicker.

Place a frozen durian filling in the centre.

Carefully wrap the dough around the filling, pinching the seam closed. Roll gently between your palms to form a smooth ball, making sure the seal is tight to prevent leaking.

Lightly dust the inside of a mooncake mold with cooked glutinous rice flour. Place the wrapped mooncake into the mold, press gently and evenly, then release.

Repeat with the remaining dough and filling. If there is excess flour on the surface, gently brush it off.

The durian snow skin mooncakes can be eaten immediately for a soft, stretchy, molten centre. For a firmer and more refreshing texture, chill them in the refrigerator for 30 minutes before serving.

Store leftover mooncakes tightly sealed in the freezer. Before eating, let them sit at room temperature for about 5 minutes. Avoid storing at room temperature for extended periods.