1. Add glutinous rice flour, corn starch, soft white sugar, milk and corn oil to the bowl.
2. Stir evenly with chopsticks, let stand for 10 minutes,
3. Put it in a steamer and steam for 15 minutes on high heat.
4. Stir the steamed batter with chopsticks until it is smooth,
5. Let it cool and knead it smoothly,
6. Divide into small pieces, group into balls,
7. Put on disposable gloves, take a small dough, flatten it, and put sweet potato filling on it,
8. Close evenly,
9. Just roll a layer of minced coconut on the surface.
Tips:The glutinous rice cakes should be made and eaten right now. They are very soft and glutinous. Do not refrigerate them, otherwise the taste will become hard.
