Wash and cut open the passionfruits. Scoop out the pulp with a spoon (you can leave the seeds in for extra crunch or strain them if preferred).

Tip: Choose fruits with wrinkled skin—they're sweeter and have fuller pulp.

In a mixing bowl, combine 150g glutinous rice flour, 60g cornstarch, and 50g sugar. Stir to blend evenly.

Pour in 220g milk and 120g passionfruit pulp. Stir clockwise with a whisk or chopsticks until the batter is smooth and has the consistency of yogurt.

Note: If too thick, add 10–20g more milk. If too runny, add a little extra glutinous rice flour.

Heat a non-stick pan over medium heat. Pour in the batter and add 20g butter.

Reduce to low heat. Use a silicone spatula to stir constantly from the bottom to avoid sticking.

Continue stirring until the mixture forms a smooth, stretchy dough that no longer sticks to the pan. It should appear semi-transparent and elastic.

Tip: Non-stick pan and low heat are essential. High heat will cause lumps; undercooked dough will stick to your hands.

Let the cooked dough cool until it's warm to touch (around 40°C). Wear gloves and stretch the dough 10–15 times to improve elasticity.

Dust a surface with cooked glutinous rice flour. Roll the dough into a log (3–4 cm thick), then cut into 2 cm pieces.

Dip the cut surfaces into the cooked flour to prevent sticking.

Tip: If the dough sticks to your hands, rub with a little butter or dust with cooked flour.