Filling – Soak gelatin and water in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.

Blend fresh durian and sifted icing sugar 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 25g 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.

Dough skin – Combine kao fen and snowskin flour in a large bowl and set aside.

In a pot, add water with icing sugar and crisco 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 1-2 drops egg yellow colouring and knead well again. Add more kao fen if the dough is still too sticky.

Measure dough to about 25g，about 14-15 pieces and wrap in the durian filling. Roll it into ball shape and dust with some kao fen. Gently press it into mould – unmould and store in an airtight container to chill for several hours before serving.