In a small bowl, combine flour, custard powder and tapioca flour.

In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.

Beat in condensed milk, cream and coconut milk.

Sift the flour mixture into the egg yolk mixture and mix till combined.

Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.

Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.

Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking)