Ingredients?

350g durian meat

60g butter

100g cream cheese

Milk 230g

35g sugar

90g cornstarch

25g condensed milk

How to make durian filling?

Remove the core of the durian flesh and pound it into a puree. Soften the butter and cream cheese at room temperature and beat them evenly. Add the durian puree and sugar and stir evenly.

Add milk, condensed milk and cornstarch to the mixed durian paste and mix thoroughly.

Put the water in the pot for steaming without covering it with plastic wrap.

After steaming for five minutes, open the lid. The surface of the durian paste has been steamed and becomes sticky.

Use a manual egg beater to break up the sticky durian paste on the surface, mix it evenly with the uncooked durian paste, then cover and steam for five minutes and repeat the above steps until the durian paste is completely steamed and there is no flow. The liquid becomes viscous.

Pour the steamed and thickened durian paste into a non-stick pan and stir-fry over medium-low heat (keep stirring to avoid burning the bottom) until the durian paste forms into a ball.

Cover the durian filling with plastic wrap and let it cool.