In a large bowl, mix 150g glutinous rice flour, 30g cornstarch, 25g sugar, 20g corn oil, and 290g whole milk until everything is well blended. If desired, strain the mixture for a smoother texture.

Transfer the mixture into a non-stick pan, ensuring it spreads evenly across the base.

Over low heat, stir continuously for 20-25 minutes. You'll know it's ready when it forms a cohesive mass, thickening up beautifully.

Remove from heat and let the dough cool slightly before using gloves to knead. Knead until it's elastic and smooth, which should take about 5 minutes.

Roll the dough into a log shape and cut it into your desired pieces, whether they’re triangular or another fun shape.

Dust each piece with roasted soybean flour to keep them from sticking together and add a delightful nutty finish.