Take around 250g of durian flesh and place it in a bowl. Use a spoon or fork to mash the durian flesh until smooth, ensuring there are no large chunks.

Divide the mashed durian into small portions, each about 25g. Wrap each portion in plastic wrap and freeze them for about 1 hour to firm up, making it easier to wrap the filling.

In a mixing bowl, combine 40g glutinous rice flour, 30g rice flour, and 30g Wheat starch.

Add 30g white sugar and mix well to ensure the dry ingredients are fully incorporated.

Slowly pour in 160g milk while stirring constantly with a spoon or spatula until the mixture forms a smooth batter with no dry flour remaining.

Add 20g corn oil and continue stirring until the oil is fully incorporated and the batter becomes shiny and smooth.

Cover the bowl with plastic wrap and poke small holes in it with a toothpick.

Place the bowl in a steamer and cover with the lid. Bring the water to a boil over high heat, then turn the heat down to medium and steam for about 25 minutes.

Avoid opening the lid during steaming to ensure the dough cooks evenly. After steaming, remove the bowl and let it cool to room temperature.

Once the dough has cooled to a manageable temperature, knead it with your hands until smooth and elastic. The dough will absorb the corn oil as you knead it, becoming softer and more pliable.

You can also grab the dough with both hands and gently pull it until the surface becomes smooth.

Divide the dough into small portions, about 25g each.

Roll each portion into a ball, then flatten it into a thin disc, either by hand or using a rolling pin.

Place a frozen durian ball in the center of each disc and wrap the dough around the filling, pinching the edges closed and rolling it into a ball.

Dust the surface with cooked glutinous rice flour to prevent sticking.

Shape each ball into an oblong shape and place it in a 50g mooncake mold. Gently press the mold to form the mooncake shape. Alternatively, you can set the dough on your work surface and press the mooncake mold over it to create the pattern—just like I do!

Make sure the pressure is even to create clear, sharp edges and patterns.

Place the finished mooncakes in the fridge for at least 1 hour before serving. Chilling helps the mooncakes set and improves the texture, making them even more delicious.