1. Melt the butter, add all other dough ingredients and stir to make a batter
2. Cover with plastic wrap and steam on the pot for 15 minutes
3. While steaming the noodles, stir-fry 100 grams of glutinous rice flour in a non-stick pan to dip the surface
4. Put the glutinous rice flour in the pan and stir-fry slowly until slightly yellow.
5. Wash and drain fresh strawberries, remove the leaves, cut into pieces and set aside
6. Stir the steamed noodles evenly with chopsticks
7. Tear a small ball of steamed batter, knead and squash it (the dough is very soft, but it does not stick to your hands, if it does, then wrap some fried glutinous rice flour on the surface)
8. Whip the whipped cream with caster sugar and place it in the middle of the dough with the strawberry chunks
9. Wrap it like a bun, but don’t pinch so many folds like a bun, otherwise the bottom will look thicker and the sides will be more uneven
10. I added an extra spoonful of cream before sealing so that the strawberries are covered in cream
11. Wrapped, you can sprinkle some cooked glutinous rice flour on the outside, put it in the refrigerator before eating (but my strawberry chunks are wrapped too much, and the edges and corners cause the surface to be uneven)
