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).

Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Once the dough is steamed and slightly cooled, add the unsalted butter. Pro Tip: Do not just mix the butter; you must knead it thoroughly into the dough until fully absorbed. This process is crucial because the fat in the butter acts as a barrier, preventing the glutinous rice starches from recrystallizing (a process known as starch retrogradation). How to tell it's ready: Knead until the dough is smooth, glossy, and can be stretched 10–15 cm without breaking. This ensures a melt-in-the-mouth texture that isn't overly sticky when biting into the fresh mango center.

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.

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.