Mix the wet and dry ingredients: In a mixing bowl, combine 150 g glutinous rice flour, 30 g cornstarch, 30 g granulated sugar, 20 g corn oil, and 200 g mango puree. Stir everything together with a whisk or spatula until the mixture is well combined, smooth, and free of any lumps. The batter should be thick but pourable.

Strain into the pan: For the smoothest texture, strain the mixture through a fine-mesh sieve directly into a non-stick pan.

Cook over low heat: Place the non-stick pan over low heat. Cook the mixture, stirring constantly with a spatula, as it gradually thickens and comes together into a cohesive dough. Continue stirring and folding until the dough pulls away from the sides of the pan and forms a single, solid mass.

Knead until smooth: Once the dough has come together,  remove from heat. After the dough has cooled, put on gloves and repeatedly pull and stretch the dough until it becomes smooth. Keep working the dough until it becomes smooth, elastic, and glossy—this usually takes about 3–5 minutes of consistent folding and pulling.

Add the dried mango cubes: Add 30 g of dried mango cubes to the dough. Fold, pull, and knead the dough until the dried mango cubes are evenly distributed throughout.

Dust with roasted glutinous rice flour: Sprinkle a generous amount of roasted glutinous rice flour onto your work surface and your hands. Transfer the dough to the floured surface and coat it lightly with the flour to prevent sticking.

Shape and cut: Roll the dough into a long, even log. Using a sharp knife or bench scraper, cut the log into small, bite-sized pieces. Dust each piece lightly with more roasted glutinous rice flour if needed.