1. First mix 50 grams of glutinous rice flour, 15 grams of corn starch, and 20 grams of white sugar and stir evenly.

2. Pour 90ml of milk into the mixed powder and stir evenly.

3. Set the evenly stirred slurry aside for 10 minutes to allow all the ingredients to fully blend.

4. Sieve the powder slurry to make it taste more delicate and smooth (this step can also be omitted).

5. Steam the sifted powder slurry for 10-15 minutes.

6. Let the steamed glutinous rice milk dough cool down, add 5 grams of oil and knead thoroughly.

7. Take some glutinous rice flour and fry it over low heat or microwave it to make cake powder.

8. Beat the fresh cream and put it in the refrigerator for later use.

9. Cut the fruit into small dices.

10. Wrap the chopping board with plastic wrap, sprinkle with cake flour, and divide the steamed vermicelli into even small portions.

11. Take a small piece of steamed vermicelli and cover it with cake flour. Dip your hands in cake flour as well. Use a rolling pin to roll it out with a rolling pin through the plastic wrap into a thin dough, about the same thickness as a dumpling wrapper.

12. Wear disposable gloves (or put a small fresh-keeping bag on your hand), hold the powder with one hand, and put a spoonful of whipped cream on top.

13. Add the diced fruits.

14. Spread another layer of cream on top.

15. Wrap the dough and pinch it tightly.

16. Finally, turn over the wrapped Snow Meiniang, slightly adjust the shape until it becomes a round shape, and then decorate it appropriately.