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Ondeh Croissant

1. In a bowl, whisk the yolk and sugar together until combined. Followed by the plain flour and corn starch.
2. In a pot, bring the milk, Conutsu and pandan to a boil.
3. Pour half of the hot milk into the yolk and whisk well.
4. Pour the yolk mixture back into the pot and cook while whisking till the custard thickens and comes to a boil.
5. Remove from heat and whisk in the butter.
6. Transfer the custard into a bowl and let it cool in the fridge until completely cold.

Gula Melaka Filling

1. In a bowl, whisk the yolk and sugar together until combineIn a bowl, mix both ingredients together.

Assembly

1. Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
5. Let the croissant cool completely at room temperature.
6. Slice the croissant halfway through in the middle.
7. Fill with the pandan custard and gula melaka filling.
8. Glaze the top with syrup and coat with desicated coconut.