Wajik Pulut

Ingredients

500g glutinuous rice

300ml water

250g palm sugar/gula melaka

500ml coconut milk

1 tsp salt

2 pandan leaves

Directions

• wash and clean glutinous rice
• cook with water until half cook
• transfer to steamer and steam on high heat till soft
• using a wok, cook coconut milk, palm sugar, salt and knotted pandan leaves till all sugar dissolved
• sieve if necessary to clear any impurities
• cook again till bubbly and slightly thicken then add in the cooked glutinous rice
• stir together till glutinous rice is evenly coated and continue to cook till it it dried and feel heavy
• transfer to a container and use a spatula to compact the wajik and also to smooth the surface
• once cooled, cut to size and ready to serve

Foodnote: Bought pulut susu the other day to make pulut kuning and realised the rice have some weevils ggrrr. Cooked half and not feeling good about keeping the balance 500g for too long, I decided to try and make wajik. Following the recipe from here since I have exactly 500g glutinous rice. I only have palm sugar so it looks very pale and I added a bit of brown colorings. It tasted good and pulut is soft (not hard and chewy like some that I have eaten before) and taste similar to bubur merah bubur putih lol. I'm a bit impatient (cook after breaking fast lah) and that is why my cutting is anyhow in the picture above. Definitely will cook again with gula melaka and update the picture. The above is taken right out of the fridge the next day heee... 

Croissant & Cheese Puff

Ingredients

150g plain flour

38g bread flour

4g salt

10g sugar

2g crusty bread improver

4g pastry butter

4g instant low sugar yeast

20g egg

101g chilled water

100g roll in pastry butter sheet

Directions

Prepare pastry butter sheet

• wrap butter in parchment paper to form a square shape approximately 15cm
• roll the butter flat to fill the square shape and put in chiller

Prepare dough

• in a mixing bowl, combine all dry ingredients together
• using low speed, add in the water, egg and butter
• stop when dough is formed (cleaning up stage) 

Croissant Assemby

• 
  on a generously floured working area, roll dough out to form a squarish shape double the size of butter
• take out the butter sheet and place it in the middle of the dough (45° rotate) so that there are triangle dough flap to fold over the butter
• seal the dough edges over the butter, wrap in clingwrap and keep in chiller for minimum 10min or more
• 
  1st quad (2 x 4 = 8 layers): generously flour working surface and place dough. Flour surface of dough so that it don't stick to working surface or rolling pin. Roll out dough from the centre outwards to 20cm width and about 50cm length (about 0.3 - 0.5mm thickness). Before folding, dust away excess flour from dough. Fold in about 2-3 fingers in (short side) and fold the other wide in to meet the folded edge. Fold the dough again to form a small rectangle (earlier folded side in and making sure smooth side is always facing up. Cover with clingwrap and keep in fridge again to relax the dough for minimum 10min
• 2nd quad (8 x 4 = 32 layers): repeat folding process and chill in fridge for minimum 10min
• 3rd quad (32 x 4 = 128 layers): repeat folding process and chill in fridge for minimum 10min
• roll out dough to have surface area of 20cm x 24 cm at 0.3 - 0.5mm
• using ruler to guide, mark the 20cm width and 24cm length
• at the top, mark point at 4cm, 12cm and 20cm and at the bottom mark at 8cm, 16cm and 24cm
• mark to form triangular shapes from the marking and cut 5 pieces of triangles... place on parchment paper
• stretch the dough and roll to form croissants
• place shaped croissant on parchment paper, spray with water and proof for 45min
• brush the croissant with egg wash and bake at 210°C for 7min and 180°C for 13min

Cheese Puff (from balance dough)

• cut balance dough into small size 1cm x 1cm
• fill in 5 aluminium cups and top with shredded mozarella or cheddar cheese
• bake at 210°C for 10min

Foodnote: Sometimes you just do something that is against your interest? I attended this class even though I am not much of a fan of pastries hehe. But I just like attending classes and learning new things. Didn't enjoy the class much and the croissants don't really impresses me much. Next time will try recipes from youtube and hope will get a more satisfying croissants.