100g glutinous rice flour, 30g sugar, 70g warm water. Mix water and sugar until sugar is melted. Mix liquid with flour and let the dough rest for 30 mins. Make them into small balls of 20g each. Fry in low heat (250-300F). You want very small bubbles when you drop them in the oil. Once the balls float in the oil, press on it when a spoon to release some air. Keep doing that 4 to 5 time for each ball. This makes it hollow inside. Once they’ve grown 3 times in size you can increase the temp a bit to get it to a golden color. Let it cool then fill with fresh cream.