1. Step

Pour a sufficient amount of milk into a thick plastic bag. Remove the air, seal the bag, and place it in the freezer until solid.

2. Step

Heat the mango juice in the microwave (2 minutes 30 seconds at 700W), then blend it until smooth. In a bowl, combine 50g glutinous rice flour, 2.5 tbsp hot mango juice, 10g (1 tbsp) allulose, and a pinch of salt. Knead the dough well, cover it with a lid to prevent drying, and set aside.

3. Step

In another bowl, mix 50g glutinous rice flour, 20g (2 tbsp) allulose, a pinch of salt, and 3.5 tbsp hot water (or hot milk). Knead the dough until smooth, cover it, then roll it into a long log. Cut the dough into chickpea-sized pieces and roll them into small balls.

4. Step

Take the prepared mango rice cake dough and shape it into small balls. Attach the white rice cake balls to the mango balls, forming flower-like shapes. Lightly coat the rice cakes with cooking oil and set them aside.

5. Step

Heat the strawberries in the microwave (2 minutes 30 seconds at 700W) and blend them until smooth. In a bowl, mix 50g potato starch (or tapioca starch), 15g (1.5 tbsp) allulose, a pinch of salt, and 3 tbsp hot strawberry juice. Knead the dough well, roll it into a long log, then cut it into kidney bean-sized pieces. Roll the pieces into small pearls.

6. Step

Bring a pot of water to a boil. Add the strawberry pearls and cook for about 5 minutes, then transfer them to cold water to cool. Repeat the process with the glutinous rice cakes, boiling them for about 5 minutes before cooling them in cold water. Remove the frozen milk from the freezer and crush it into fine pieces. Place the crushed milk in a bowl, drizzle with condensed milk, and top with the cooked glutinous rice cakes. Add the strawberry pearls and sweet red bean paste as toppings.