Roti Jala- Malay version of pancakes/ crepes

Eight months after I brought the roti jala mould back with me...

I finally had the mood to make roti jala on Friday. Roti jala + chicken curry. What not to like on a cold day? It was a perfect combination of light dinner after Zumba class.

In my opinion the roti jala making process requires a lot more effort and coordination work compared to pancake or crepe making. You need to be fast in spooning the batter into the mould and swirling the mould in circular motion just so the batter will not accumulate in one spot. The batter gets cook quite fast. You need to remove the roti jala from pan fast enough before it gets burnt.

I may complain and whine but I have no regrets making the roti jala. The roti is soft and flavourful. The roti remain soft despite me enjoying my hard labour two hours later. Don't believe? Give this recipe a try.

Adapted from Chef Norman Nusa 
Serves 3
250g all purpose flour
1 large free range egg
1 tsp turmeric
0.5 tsp sea salt
200 g Chaokoh coconut milk
500 g spring water
  1. Add flour, egg, turmeric powder, salt, coconut milk and water in a bowl. Mix well until the mixture turns a smooth batter. The batter should be watery. You want an easy-flowing consistency batter. Leave aside for 2–3 hours. 
  2. Glaze a nonstick pan with a touch of oil using the pandan leaf. Hold the mould about 6 cm high from the pan. Pour a ladleful of batter into the mould then swirl in circular motion over pan to form a lacy net. Cook for about 20 seconds.
  3. Pour the cooked roti jala on plate. Fold them in any shape of your choice. The common shapes are the triangle and the rectangular version.
  4. Repeat step 2 and 3 until batter is used

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