In a mixing bowl, soften and whisk cream cheese until smooth.
In a separate mixing bowl, add the egg and sugar. Whisk until combined.
Add the coconut milk and sift in the all-purpose flour. Mix until well combined.
In a saucepan, sift in the mixture. Turn the heat to medium-low and stir constantly. Cook until the mixture thickens and becomes dough-like. Remove from heat.
Add unsalted butter to the saucepan. Keep stirring until the butter is fully absorbed into the dough.
Once the dough has cooled down, combine it with the cream cheese.
Coconut Latte Flavour: Shredded Coconut Paste
In a bowl, add egg yolk and sugar. Mix until thoroughly combined.
Add lukewarm melted butter and mix until fully incorporated.
Add shredded coconut and mix until well combined.
To the cream cheese batter, add instant coffee powder and shredded coconut paste. Mix until everything is combined.
Black Sesame with Cashew Flavour: Black Sesame Paste
Combine melted unsalted butter and sugar.
Add black sesame powder and mix to combine.
Add milk and form it into a black sesame paste. It should be slightly drier than usual, as we want to avoid adding too much moisture to the cream cheese mixture.
Crush unsalted cashews into small chunks.
Combine the black sesame paste and cashews with the cream cheese mixture.
Kinako Flavor
Add kinako powder to the cream cheese mixture. Mix until combined.
Black Pink Oreo Flavor
Remove the cream from the middle of both the black and pink Oreos. Crush them into small chunks.
Combine the crushed cookies and a pinch of salt with the cream cheese mixture.
For Storage
Store the cream cheese dough in a ziplock bag and freeze it for future use. If you plan to use it within 1-2 days, store it in the fridge.