In a large bowl, combine 150g glutinous rice flour, 30g cornstarch, 25g sugar, 20g corn oil, and 290g whole milk. Stir until well mixed.

Strain the mixture (optional).

Pour the mixture into a non-stick pan. If you prefer not to pan-fry, you can refer to my mango mochi recipe for steaming instructions.

Cook over low heat, stirring slowly. Cook until the mixture forms a cohesive mass and is fully cooked through.

Remove the mixture from the pan and let it cool. Put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic.

Roll the dough into a long strip. You can sprinkle some cooked glutinous rice flour to prevent sticking. Cut it into triangular shapes (or any shape you prefer).

Coat the pieces with roasted soybean flour.