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Blend the mango and milk until smooth.
Add glutinous rice flour, cornstarch, and sugar, then mix until the batter is smooth with no lumps.
Pour the mixture into a heatproof bowl, cover with plastic wrap, and steam over medium heat for about 20 minutes until fully cooked.
While still warm, stir in the corn oil until glossy and elastic.
Once cooled, dust with cooked glutinous rice flour to prevent sticking, divide into small pieces, and enjoy.