1. Pour the milk into the milk pan, add sugar
2. Bring to a boil, turn off the heat when the sugar melts
3. Add whipped cream
4. Add the sieved flour-glutinous rice flour, sticky rice flour, orange flour (all flours need to be mixed and sieved) and stir evenly with a whisk
5. Add oil and stir evenly, pour into the mold
6. Steam on medium heat for 20 minutes
7. Cover with plastic wrap and put in the refrigerator for more than half an hour for later use
8. Peel the sweet potatoes and purple potatoes on the steamer and steam them
9. Add granulated sugar and mix well
10. Add the softened butter and mix well
11. Cover with plastic wrap and refrigerate for later use
12. Both the snow crust and the filling are kneaded into a 25-gram circle
13. Flatten the ice skin with a rolling pin and roll it into a round ice skin bag into the filling
14. The mold is coated with a little bit of cooked glutinous rice flour. Press the mold into the shape you like
15. Put it in the box and put it in the refrigerator for more than 3 hours. Best to freeze overnight for better taste
16. Put it in a box and decorate it and you can give it away
Tips:The flour will be more delicate after being sieved, and the ice skin will be more elastic if it is refrigerated overnight
