1. Put fine sugar and cornstarch in the glutinous rice flour and mix well.
2. Add coconut milk, milk and mix well.
3. The butter is insulated and the water melts.
4. When melted, pour into the batter and mix well.
5. Steam on the pot, about 20 minutes.
6. After steaming, cover with plastic wrap and let it cool before use.
7. Take out the durian flesh and press it into a puree.
8. Cut the mango flesh into large pieces.
9. Steam the purple sweet potato, add condensed milk and mix well.
10. Knead into a ball.
11. The glutinous rice balls are kneaded and smooth.
12. Divide into small doses.
13. Wrap with mango flesh, durian flesh, strawberry, purple potato mash.
14. Wrap in coconut paste.
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