Durian Mooncake

Mix the gelatin with 2 tablespoons water and microwave for 1 minute until the gelatin is fully dissolved.

Stir the dissolved gelatin into the durian pulp until well combined.

Scoop 25 g (⅛ oz) portions of the durian filling and roll each into a ball.

Wrap each durian ball tightly in clear food wrap and refrigerate for 30 minutes to 1 hour, until firm.

In a bowl, combine the snow skin flour (pinpe) and gao fen and whisk until evenly mixed; set aside. (Premixed snow skin flour and gao fen are sold at bakery shops and supermarkets in Malaysia and Singapore.)

In a pot, combine the water (or carrot juice) with the shortening and icing sugar.

Bring the mixture to a boil, whisking with a hand whisk until well combined.

Pour the hot liquid into the flour mixture and stir with a rubber spatula until smooth and a soft dough forms.

Add the coloring and knead the dough for 1-2 minutes until evenly tinted.

Divide the dough into 30 g (1 oz) portions and roll into balls.

Flatten each dough ball, wrap it around a chilled durian filling ball, and seal completely.

Dust a 50 g (1¾ oz) mooncake mold with a little gao fen to prevent sticking.

Gently press each wrapped mooncake into the mold to form the pattern, then turn the mold over and tap gently to release the mooncake.

Store the mooncakes in an airtight container and chill for a few hours, or overnight, before serving.