Prepare the Batter: Mix the glutinous rice flour, cornstarch, granulated sugar, and milk in a bowl until smooth. Strain the mixture to achieve a finer texture.

Prepare for Steaming: Cover the mixture with plastic wrap to prevent water droplets from getting in, and poke a few small holes in the wrap with a toothpick to let the steam escape.

Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes.

Add Butter: After steaming, add the butter while still hot. Use a silicone spatula to mix and incorporate the butter thoroughly. Allow it to cool slightly before handling.

Knead: Once the temperature is lower and it's safe to handle, put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic. This step is crucial for achieving the perfect mochi texture. Dust your hands and the dough with some cooked glutinous rice flour to prevent sticking. Divide the dough into roughly 50-gram portions.

I always prepare the mango while the mochi dough is steaming.

Peel the Mango: Use a vegetable peeler or knife to remove the skin.

Cut the Mango: Slice the mango into thin, even pieces. Start by cutting around the pit, then slice the flesh into small, bite-sized chunks.

Roll each piece into a ball and then flatten it. Place a piece of mango (or other fruit) in the center and wrap the dough around it. Seal and shape into a ball.

For added texture, roll the mochi in coconut flakes.