Place 200 g dark chocolate (chopped if in large pieces) in a clean bowl.

Add 200 g heavy cream and heat over a double boiler. Stir until the chocolate fully melts into a smooth mixture.

Line a muffin mold with plastic wrap, pour in the chocolate mixture, and tap to release bubbles.

Freeze for at least 1 hour until completely set.

In a large bowl, mix 160 g glutinous rice flour, 20 g cornstarch, 20 g sugar, and 10 g cocoa powder.

Slowly add 220 g milk while stirring until smooth. If lumps remain, let rest and stir again.

Strain the batter into a heatproof container. Cover with plastic wrap and poke holes with a toothpick.

Steam over boiling water on medium heat for 25 minutes, until fully cooked.

Remove from steamer, discard plastic wrap, and add 15 g softened butter while still hot.

Let cool slightly, then knead until smooth, elastic, and non-sticky. Cover with plastic wrap and rest.

Dust a work surface with cooked glutinous rice flour. Roll dough into a log and cut into pieces (30–40 g each).

Flatten each piece into a 10 cm circle (edges thinner than the center).

Assembly Method:

Place a small bowl on your work surface. Gently lay the rolled dough inside the bowl.

Take one portion of the frozen chocolate ganache and place it in the center of the dough.

Carefully gather the edges of the dough upward to enclose the filling. Pinch firmly to seal completely (this prevents the chocolate from leaking during handling).

Trim off any excess dough at the sealed edge for a neat finish.

Turn seam-side down, roll gently into a ball, and coat with cocoa powder.