Step 1

In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar, pumpkin powder and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).

Step 2

Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy.

Step 3

In a clean bowl, bring together heavy cream and sugar and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag and keep it cool in the fridge.

Step 4

Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 6 equal pieces, and roll them into 6 round flat sheets. Put in cream filling and fresh mango cubes, wrap it up, and put in a cupcake liner. Let them cool in the fridge for 30 minutes and serve.