1. Ingredients required for ice cream crust: 70g glutinous rice flour, 20g corn starch, 120g milk, 20g white sugar, 10g butter. Ingredients required for ice cream filling: 50g cream cheese, 20g sugar, 110g milk, 10g cornstarch.

2. Put the cream cheese, white sugar and milk for the ice cream filling into the milk pot.

3. Stir over low heat until the cream cheese is completely melted, add cornstarch, and stir continuously.

4. Stir until thick, pour into a bowl, cover with plastic wrap, and refrigerate.

5. Put the glutinous rice flour, corn starch, milk and white sugar used to make the ice cream crust into a bowl and stir evenly.

6. Cover the bowl with a piece of plastic wrap, poke a few holes in it with a toothpick, and steam it in a steamer for about 15-20 minutes.

7. After steaming, put the butter on top, stir it evenly with a spatula, then put on gloves and knead it with your hands until the butter is completely absorbed. Pay attention to the temperature when kneading and don't burn your hands.

8. Divide it into equal-sized portions. Use a rolling pin to roll one portion into a piece, add an appropriate amount of cheese filling, wrap it up and flatten it.

9. Put it in a sealed bag and put it in the refrigerator for a period of time.

10. Just take it out and eat it. The outside skin is very soft and the inside filling is cold.