Coconut-flavored custard filling

Beat the eggs and granulated sugar together until well blended.

Add the coconut milk and mix evenly.

Add the coffee and stir well.

Weighing the powders, I use this pure coconut powder, which is not sweetened.

Sift the flour.

Stir evenly.

Sift into a non-stick pan.

Add butter.

Turn the heat to low and stir-fry slowly.

After frying for more than 10 minutes, it will become thicker and thicker.

Finally, stir-fry until it forms clumps like this, not sticking to the pan or the silicone spatula.

Put it in a bowl and use it after it has been refrigerated in the fridge until it becomes slightly hard.

The preparation of snow skin is similar to making mooncakes. For snow skin, just mix the ingredients, sift them, steam for 30 minutes until cooked, then knead into a dough. Add 5g of pandan powder to half of the dough. When using, take 10g of pandan dough and 10g of original dough, knead them together, wrap 30g of filling inside, and press into shape using a mooncake mold.