Hong Kong Style Mango Daifuku (Snow Mochi)

In a large bowl, add 200g glutinous rice flour, 50g corn starch, and 50g white sugar, mix well with a whisk; then add 400ml milk, continue stirring in one direction until smooth and lump-free; finally add 1 tbsp cooking oil, mix well until fully incorporated.

Prepare another large bowl, brush the bottom with a little cooking oil to prevent sticking; pour all the batter into the bowl, seal with high-temperature resistant plastic wrap to prevent water vapor from entering; place in the steamer with cold water, cover and steam on high heat for 30 minutes until completely set.

Take half a dragon fruit, peel it, slice thinly, cut into fine shreds, and then dice into small cubes into a large bowl; use a rolling pin to mash and extract juice; pour into a sieve and press with a spatula to filter about 100ml of dragon fruit juice, set aside.

Prepare a mango, cut along the pit to separate the flesh into two halves; score the flesh vertically and horizontally into a grid pattern, then flip the skin inside out, cut into small cubes and set aside.

Heat the wok, pour in 100g glutinous rice flour, stir-fry slowly on low heat; stir constantly during the process to prevent burning, until the flour turns slightly yellowish, then remove and set aside in a plate.

Prepare a box of whipping cream chilled for over 4 hours (approx. 250ml), pour into a dry and oil-free large bowl, add 30g white sugar; use an electric mixer on high speed to whip for 3-4 minutes until stiff with a curved peak when lifted; put into a piping bag, seal and refrigerate.

Uncover the steamed mochi batter, test with chopsticks to ensure it's fully set; remove and stir with a spoon to cool slightly; add 20g butter (corn oil as alternative), mix well until fully absorbed; let cool until not hot, put on disposable gloves, transfer to a silicone mat, knead thoroughly; then stretch and pull with both hands for a few minutes until it can stretch into threads.

Place the kneaded mochi dough on a silicone mat, press down, pour in all the prepared dragon fruit juice; knead thoroughly until the juice is fully absorbed, stretch for 2 minutes for elasticity; dust the board with toasted glutinous rice flour, roll the pink dough into a log, divide into equal portions of about 40g each; knead and roll each portion into a small round ball the size of a table tennis ball, cover with plastic wrap to prevent drying.

Take a mochi dough ball, place on the board dusted with toasted flour, flatten gently; roll with a rolling pin into a thin wrapper about 0.3 cm thick; pipe some chilled whipped cream in the center, add a spoon of mango cubes, top with more cream; pull both sides of the wrapper to the center, gather and pinch the seam tightly to prevent cream leakage; shape slightly and place in a paper cup; repeat for remaining pieces and arrange on a plate.

After all daifuku are placed on the plate, wrap the entire plate with plastic wrap for better texture, refrigerate for 2 hours; after 2 hours, remove, uncover the plastic wrap, and enjoy the pink and chewy mango daifuku.