Durian Snowskin Mooncakes

For filling, soak Gelatin Powder (2 Tbsp) and Water (5.5 oz) in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.

Blend fresh Durian Pulp (1 2/3 cups) and sifted Powdered Confectioners Sugar (3 2/3 Tbsp) to smooth. Transfer to a bowl and pour in gelatin, mix well.

Use scissors to cut cling wrapper to 15 pieces small square. Weigh blended durian to about 25 grams on the plastic wrap and wrap it up to a small ball. Then put in the refrigerator to chill for at least 30 minutes to set.

Combine Sweet Glutinous Rice Flour (2 2/3 Tbsp) and Snowskin Flour (1 cup) in a large bowl and set aside.

In a pot, add water with powdered sugar and Crisco (1 2/3 Tbsp) together. Bring to boil until crisco melted, stir with a hand whisk.

Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough to smooth and add Egg Yellow Food Coloring (to taste) and knead well again. Add more flour if the dough is still too sticky.

Measure dough to about 25 grams, about 14-15 pieces, and wrap in the durian filling. Roll it into ball shape and dust with some flour. Gently press it into the mold, remove from mold and store in an airtight container to chill for several hours before serving. Enjoy!