1. Mix white sugar, corn starch, and glutinous rice flour.
2. Add 210 grams of milk.
3. Stir well with egg rolls.
4. Strain with a strainer, cover with plastic wrap, and steam for about 30 minutes.
5. After the steamed glutinous rice flour, remove the plastic wrap, put in butter, and use the remaining temperature to melt the butter.
6. While kneading the butter and glutinous rice dough together. Although it is very burning, try to use your hands, because the chopsticks are not evenly stirred.
7. Turn on a low heat, put on a pan, put 45 grams of glutinous rice flour in the pan, and keep turning to avoid sticking the pan.
8. The glutinous rice flour turns yellow, turn off the heat, and pour out for later use.
9. Take out the glutinous rice ball of moderate size, spread plastic wrap on the bottom, and roll it into a round skin.
10. Complete all the pie crust work in turn. When you take the glutinous rice ball, remember to stick some of the hand powder you just made on your hand, otherwise it will make you dead.
11. Keep the rolled pie crust in the refrigerator.
12. The mango is pitted.
13. Cut into diced mangoes.
14. Beat 200 grams of whipped cream with 20 grams of white sugar. It must be hard, otherwise it will be easy to dissolve
15. Take out the pie crust and spread a layer of hand powder on it.
16. Add the cream and diced mango.
17. Just like pinching a bun, pinch the mouth up and turn it upside down.
Tips:1. The glutinous rice ball is very sticky, so you must use plastic wrap when rolling it out.
2. It will be better to wear gloves when stirring, and it will not be particularly hot.
