Make the durian filling:

Cup of Yum
1. In a clean spice grinder, grind the freeze-dried durian into a powder. Set aside.
2. Whisk together the whipping cream, granulated sugar and vanilla extract (if using) until almost stiff peaks.
3. Dump the durian powder into the whipped cream and fold it in with a spatula until incorporated.
4. Divide into 4 equal portions using a small ice cream scoop.
5. Place each scoop into a plastic spherical mold tray (optional, if you want your mochi to be completely round) or place onto a parchment lined baking sheet.
6. Pop the filling into the freezer to harden for at least 2 hours.

Make the mochi dough skin:

1. Place mochiko flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
2. Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
3. After 2-3 minutes, the mochi dough will be translucent and cooked through.

Assemble:

1. Divide the mochi dough into 4 equal portions. Let it cool for a minute or two.
2. Using a silicone mat as the work surface, sprinkle a dusting of cooked glutinous rice flour (koh fun) or cooked cornstarch on it.
3. Place 1 portion of mochi dough onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You can also use your fingertips to help stretch out the dough.
4. Once the mochi skin is no longer too warm to the touch, place a frozen durian filling in the centre of the dough. Quickly gather up the edges and pinch to seal.
5. Dust with cooked glutinous rice flour (koh fun) or cooked cornstarch and place it seam side down into the plastic spherical mold tray (or onto a muffin liner).
6. Repeat with the remainder.
7. Pop the mochi back into the spherical mold (or place onto a baking tray) and place into the freezer for 15 minutes to firm up before serving.