Cream Cheese Custard Filling for Mooncakes

• 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.