Dough
• Glutinous Rice Flour | --- | 200g
• Cornstarch | --- | 50g
• Sugar | --- | 30g
• Hokkaido Milk | --- | 200ml
• Coconut Milk | --- | 30ml
• Unsalted Butter | --- | 20g

Filling
• White Bean Paste | --- | 150g
• Custard Powder | --- | 50g
• Hokkaido Milk | --- | 50ml

Coating & Decoration
• Potato Starch (for dusting) | --- | 20g
• Edible Gold Flakes (optional) | --- | ---

**作法**
1. 用打蛋器将奶油、盐及糖粉打至乳霜状。
2. 加入香草精并继续用打蛋器搅拌均匀。
3. 加入过筛的低筋面粉，换成刮刀搅拌成团。
4. 用保鲜膜包裹面团，冷藏30分钟。
5. 将面团分成5等分（每份约55克）。
6. 将面团压入模具内，多余的部分用刀子切除备用。
7. 将1/2的牛奶、新鲜香草条及砂糖用小火煮至糖融化。
8. 将煮好的牛奶液倒入剩下的1/2牛奶中以降温。
9. 加入兰姆酒和蛋黄，用打蛋器搅拌均匀后，加入放凉的牛奶液。
10. 将鲜奶油倒入并混合均匀后，将布丁液过筛备用。
11. 将布丁液倒入塔皮中至九分满，以160度烤35～45分钟即可。

1. Steaming: For a mochi texture, steaming is often preferred over baking. Steam the mooncakes for about 20-30 minutes, ensuring they are set and cooked through.
2. Monitor cooking time: Keep an eye on the cooking time, as it can vary based on your steamer and the size of the mooncakes.
3. Cool completely: Allow the mooncakes to cool completely before serving. This helps to set the filling and enhances the flavors.
4. Store properly: If you’re not serving them immediately, store the mooncakes in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.