1. Mix 30g sugar and 10g boiling water evenly
2. Add 90g milk and 20g cornstarch, and mix well.
3. Add glutinous rice flour, stir well, put in a pot and steam for 30 minutes
4. Mix the whipped cream and sugar evenly in advance, and freeze it in the refrigerator. After it becomes ice cream, take out the batter and steam it. Take it out, add butter, stir while it is hot, and form a dough. Put it in the refrigerator for 40 minutes
5. Divide into several small doughs, take some fried glutinous rice flour, place them on the pressing board, and roll them into cake crusts
6. Pack the frozen ice cream and wrap it up
7. Put it in the refrigerator and freeze for a while and you can eat it
