1, prepare glutinous rice flour, corn starch, sugar, white sugar, butter, milk, light cream, mango.

2, mix all the raw powders and sugar into the milk and stir until there are no particles.

3, the above powdered sugar milk mixture sifted twice, put into the basin, covered with plastic wrap, with a toothpick to tie a number of small holes, on the pot steamed to twenty minutes.

4. Soften the butter in advance, then knead the butter into the dough while it's still hot after steaming the mochi, until it's smooth and even.

5. Sprinkle cooked glutinous rice flour on the board, divide the mochi into ten equal parts, and roll them out with a rolling pin.

6: Whip the light cream, add 20 grams of sugar, and whip the light cream until it has small sharp corners.

7, take a small round piece of glutinous rice put a layer of cream, wrapped in a layer of mango small pieces, put a layer of cream wrapped up, a sticky mango Chiffon is complete, it is recommended to put into the refrigerator for a while better taste Oh.