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In a saucepan, gently heat the milk and butter together just until the butter is melted
In a bowl, whisk together the eggs, sugar, vanilla extract and salt
Slowly pour in the warm milk and butter mixture while whisking
Add the glutinous rice flour and tapioca starch, then mix until smooth
Sift the batter to remove any lumps and give a smoother, more even texture
Grease the molds generously with butter
Pour the batter until 80 to 90% full into molds or cupcake pan
Bake at 375 degrees Fahrenheit for 35 to 40 minutes until golden on top and set in the center