Cook the Sago: Bring a pot of water to a rolling boil. Add the sago pearls and cook according to package directions, usually boiling until translucent with a tiny white dot, then covering to steam until fully clear. Rinse under cold water, drain well, and set aside. For step-by-step instructions, check out my detailed guide on how to cook sago.

Prepare the Fruit: Cut the mango into small cubes. Carefully peel the pomelo segments, removing as much of the bitter white pith as possible, and break them into small pieces.

Make Toasted Flour: In a dry skillet over medium-low heat, toast about 1/2 cup of raw glutinous rice flour, stirring constantly, until it is fragrant and turns a very pale sandy color (3-5 minutes). Let it cool completely. This is your non-stick dusting flour.

In a large bowl, combine glutinous rice flour, cornstarch, and fine sugar. Mix evenly.

Add the milk and stir until smooth and completely lump-free.

Strain the batter once through a sieve to ensure a silky texture.

Cover the bowl with plastic wrap and poke a few small holes to prevent condensation from dripping back onto the batter. Steam over boiling water on high heat until the dough is fully set and semi-translucent.

Remove from the steamer and immediately add the softened butter while the dough is still hot. Mix thoroughly until the butter is fully absorbed.

When the dough cools to warm and no longer hot to the touch, put on disposable gloves and repeatedly stretch, fold, and knead the dough until smooth and elastic. The dough should be able to stretch into a thin membrane — this step is key to keeping the skin soft for days.

Place the finished dough into a sealed bag and refrigerate to relax.

In a chilled bowl, add the whipping cream, sugar, and mango purée. Whip on medium speed until clear lines form and soft peaks appear. Do not overwhip.

Transfer the whipped cream to a piping bag and keep refrigerated until ready to assemble.

Dust the work surface with cooked glutinous rice flour. Divide the chilled mochi dough into equal portions.

Lightly coat one portion in cooked flour and roll it into a round wrapper, slightly thicker in the center and thinner at the edges.

Place the wrapper into a mold or small bowl. Pipe a layer of whipped cream, add mango cubes, pomelo pieces, and sago, then cover with another layer of cream. Avoid overfilling.

Gather the edges toward the center and pinch tightly to seal. Trim excess dough if needed. Flip the mochi over and lightly dust the seam with cooked glutinous rice flour.

Repeat with the remaining dough. Chill the finished xue mei niang before serving for the best texture.