Liu Sha Bao

Steam the salted duck egg yolks for 10-12 minutes until fully cooked and firm. Transfer the steamed salted duck egg yolks to a bowl and mash them thoroughly with a fork until very fine.

In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the mashed salted duck egg yolks to the butter mixture and mix well.

Stir in the custard powder and milk powder until fully incorporated. Gradually add the evaporated milk and coconut milk, mixing until a smooth, thick custard forms. Cover the filling and refrigerate for at least 2 hours, or until firm enough to handle and roll into balls.