Snow Meiniang’s approach - Chinese cuisine

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Picture of finished product.
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Add 20 grams of sugar to 100 grams of glutinous rice flour, an appropriate amount of milk, sift the batter and pour it into a container.
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Steam over high heat, add 15 grams of butter, and stir evenly.
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Prepare the ingredients, 250 grams of Anchor whipping cream.
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Add 20 grams of white sugar to 250 grams of whipping cream, and whip the hard cream and set aside.
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The butter is fully integrated into the dough and kept in the refrigerator for 30 minutes.
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Take an appropriate amount of dough, sprinkle an appropriate amount of cooked glutinous rice flour on the chopping board, and roll it into a round shape.
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Put the cake base into the container and squeeze out an appropriate amount of cream.
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Add appropriate amount of diced mango.
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Continue to squeeze out an appropriate amount of cream and close the squeezing mouth.
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You can make different flavors of Snow Meiniang.
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Picture of the finished product.