Add sifted powder to non-stick skillet on medium heat.

Add water, milk, oil and vanilla.

Stir 8 to 10 minutes with spatula as mixture becomes doughy and translucent in color.

In small bowl, add agar powder and hot water.

Mix well and allow it to cool in fridge for 10 minutes until it sets into gelatin.

In blender, add cream cheese, heavy cream, vanilla, powder sugar and pinch of salt

Add gelatin from fridge and blend it until well combined and mixture becomes stiff.

Set aside in refrigerator.

On silicon mat, sprinkle cornstarch and work the stretchy dough.

Divide into 2 parts and flatten one part with a rolling pin to your desired thickness.

Using cookie cutter, cut into 12 to 16 circles.

Add a dollop of filling to each circle and close dough by pinching all edges into bun shape.

Place on cupcake liner and dust with cornstarch powder.

Repeat until all dough and filling is used.

Allow them to cool in refrigerator for 30 minutes