If you're aiming to create snow skin with a blue color (Steps 2 to 4), follow the instructions below. For the original white version, feel free to skip Steps 2 to 4.
In a small saucepan, add milk and butterfly pea flower tea into the saucepan. Heat at medium-low heat. Stir occasionally. Let it steep until steam begins to rise from the milk. Do not boil the milk.
Remove the saucepan from the heat and set it aside with the lid on for an additional 10 minutes.
Strain the infused milk into a clean bowl and let it cool.
In a mixing bowl, sift rice flour, glutinous rice flour, and corn starch. Add sugar and mix well. If you intend to make only one color of snow skin, please double the recipe.
Add coconut milk (or whipping cream), butterfly pea flower milk, and vegetable oil. Mix thoroughly until no clumps remain.
Cover the bowl with plastic wrap, poking a few holes in it. Steam the mixture for 10-15 minutes over medium-high heat, or until no liquid is visible.
After the mixture is cooked, use a fork to mash it. Set it aside to cool down. To expedite the cooling process, you can place it in the freezer for a maximum of 5 minutes.
Once cooled, knead the snow skin dough until it becomes smooth. This should take less than 5 minutes.
Wrap the snow skins with plastic wrap and place them in the fridge for at least 1 hour.