1. First pour the rice noodles into the dipped container.

Add corn starch

Add sugar

Add milk

5. Stir the batter evenly.

6. Steam in a steamer 15 minutes.

7. Add butter while it is hot, knead well and let it cool.

8. Take a piece of dough, roll it thin, put it in a light cream water bag, seal it and pinch it tightly.

9. Turn it over and put it in the refrigerator.