In a medium, heatproof bowl, whisk together the glutinous rice flour, cornstarch, and 13g of sugar. Gradually whisk in the 160ml of milk until you have a completely smooth, lump-free batter.

Sift the mixture once to remove any lumps.

Cover the bowl tightly with plastic wrap. Poke a few small holes in the wrap to allow steam to escape.

Place the bowl in a steamer set over boiling water. Steam for 20 minutes. The mochi is done when it looks opaque, is completely set, and no liquid batter remains.

Carefully remove the bowl (it will be hot).

Immediately add the 10g of softened butter to the hot mochi. Use a silicone spatula to fold and stir until the butter is fully melted and incorporated. The dough will be very sticky at this stage.

Let the mochi dough cool until it's safe to handle but still warm.

Put on a pair of clean food-safe gloves (highly recommended to prevent sticking).

Lift, stretch, and fold the mochi dough for 2-3 minutes until it becomes smooth, elastic, and less sticky.

Divide the dough into 6-8 equal portions and shape each into a small, flat disc about 0.5cm thick. Set aside covered.

While the mochi steams, make the batter.In a large bowl, combine the sifted cake flour and baking powder with sugar, corn oil, eggs, and milk.

Mix until smooth and lump-free, then strain the batter for an extra silky texture.

Heat a large non-stick skillet or griddle over low to medium-low heat. There is no need to grease the pan as the batter contains oil.

For each pancake, ladle about 1/4 cup (roughly 35g) of batter onto the skillet.

Cook until the surface is covered with small bubbles and the edges look set and dry, about 2 minutes. The bottom should be a light golden brown.

Do not flip. Instead, place one of your prepared mochi discs directly onto the center of the uncooked surface of the pancake. Sprinkle a generous tablespoon of pork floss over the mochi.

Using a thin spatula, carefully fold the pancake in half over the filling, creating a half-moon shape.

Transfer to a plate. Repeat with the remaining batter, mochi, and pork floss.

Serve immediately while warm and the mochi is soft and stretchy.