1. Prepare the ingredients, you can also use cornstarch for sticky rice flour
2. Put the prepared sugar into the milk and put it in the microwave for a little heating to melt the sugar fully
3. Combine the sticky rice flour and glutinous rice flour, pour in the milk and stir well until there are no particles
4. Find a darker plate and brush it with oil
5. Strain the glutinous rice paste into the dish, it will be more delicate
6. Boil the water and steam for 15 minutes
7. Take it out, pour in a little oil and knead it to let cool
8. Whipping the whipped cream. I’ve passed it a bit too much today, as long as the stirring rod is pulled out and hooked.
9. Cut mango into pieces, my son also likes to eat Oreo shreds
10. Rub the steamed glutinous rice flour into long strips and divide them into noodles of the same size
11. Roll the noodle into a circle, squeeze whipped cream, and then put a few mango cubes to wrap it up and it's OK.
