The first step is to pour the glutinous rice flour in a large bowl, add sugar, cornstarch, mix well, then pour in warm milk, while pouring with chopsticks to stir, stir into a thinner batter.
The second step is to pour the batter into a container, cover with plastic wrap, and steam in a steamer over high heat for 20 minutes. Remove from the steamer and add the butter, stirring well, and knead with your hands to form a smooth dough, then set aside to cool.
The third step is to heat a pan without oil, pour the glutinous rice flour into the pan, stir fry until slightly browned, remove from the pan and set aside to cool. In a large bowl, prepare the light cream, add the sugar, whip with an electric whisk, whip until the whisk is lifted and there is a curved hook, peel the dragon fruit and cut it into small pieces, put it on a plate and set aside.
The fourth step is to put the fried glutinous rice flour on a plate, put the cooled dough on the plate and knead it, organize it into long strips, cut it into equal-sized dosages, organize the dosages into rounds, and roll them out with a rolling pin to make pancakes.
The fifth step is to take a rolled out dough, spoon a spoonful of whipped cream, put it in the center, take a piece of dragon fruit and put it on top of the whipped cream (you can replace it with other fruits if you don't like dragon fruit), then spoon another spoonful of whipped cream on top of the dragon fruit, close the dough like a bun and pinch it tightly, put a little bit of dry flour on the closed end, close the closed end and put it down, arrange it to form a round shape, and then finish it off. Arrange on a plate and you can serve