1. Pour glutinous rice flour, corn starch, sugar, milk in a bowl and mix well
2. The butter is melted in the pan and poured into the mixture in the bowl
3. Stir and fry while heating on low heat until it thickens and let cool, then put it in the piping bag
4. Milk chicken meringue corn oil in a bowl and stir well
5. Sift in low-gluten flour and mix into a delicate batter
6. Brush a thin layer of oil in the pan, scoop into the batter and fry until golden on both sides
7. Take a piece of cake and squeeze on mochi and cover with another piece
8. Spread the salad dressing and cover with seaweed and pork floss
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