1, with ingredients: glutinous rice flour 250g, corn starch 75g, milk 400g, hot water 30g, sugar 130g, butter 50g, with ingredients 2, glutinous rice flour 200g, whipping cream 250ml, powdered sugar 15-20g, 12 strawberries.

2, glutinous rice flour 2 into the pot with a small fire fried, as a cake flour standby.

3, whipping powdered sugar in whipping cream and set aside.

4, strawberries to remove the stem cut in half and spare.

5, sugar melted with hot water and mixed into the milk.

6, glutinous rice flour and corn starch with milk into a uniform grain-free batter.

7, on the cage on high heat steaming 30 minutes, become milk cake.

8. Melt the butter over water.

9: Mix the liquid butter into the steamed milk cake.

10: Stir the custard well. Chill in the freezer for about 30 minutes.

11: Using a spoon, take about 30g of milk cake, roll the spoon into the cake mix, then dip your fingers into the cake mix and peel the cake off the spoon. Then, drop the mixture into the flour and roll again, and place the mixture in a small bowl.

12: Push it into a crust with your fingers and add a small spoonful of whipped cream.

13: Add half the strawberries.

14: Spread another small spoonful of cream.

15: Gather the crust towards the center.

16: Invert the gnocchi from the bowl into your hands.

17: Shape the dough slightly. Chill in the refrigerator for 2 hours before serving.