In a large bowl, combine glutinous rice flour, cornstarch, cocoa powder, white sugar, corn oil, and milk until smooth and lump-free.

Strain the mixture to ensure a silky batter. Pour this blend into a pot.

Cook over low heat, stirring continuously for about 10-15 minutes until the mixture thickens and forms a dough-like consistency.

Once slightly cooled, gently pull and stretch the dough until it’s smooth and elastic, taking around 10 minutes.

Roll portions of the dough into small, even balls.

Roll each ball in the crushed Oreo cookies until fully coated.