Roti canai is probably Malaysia's more famous roti, but the lacy, crepe-like pancakes known as roti jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces.
While practiced cooks whirl out the batter with beautiful precision, it takes a few tries to get these beautiful, even circles. A few tips: keep your hand moving constantly, or the strands will be too thick; keep your hand low to the pan, lest you end up with splatters instead of smooth threads; and don't go back over your first circles, even if they don't look quite perfect—a double-dose of batter will give you pancakes that are too thick and don't have that light, lace-like texture.
This recipe comes from Malaysian cooking instructor Rohani Jelani and was prepared at her beautiful cooking school, Bayan Indah Culinary Retreat outside Kuala Lumpur.
Recipe Details
Roti Jala Recipe
Ingredients
300g (about 2 1/2 cups) all-purpose flour
1 teaspoon salt
Scant 1/4 teaspoon turmeric
3 ounces coconut milk
2 cups water, divided
3 large eggs
2 tablespoons light vegetable oil
Oil for greasing
Directions
Sift flour, salt and turmeric into a medium-sized mixing bowl. Mix coconut milk and about a third of the water. Make a well in the center of dry ingredients. Pour in coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps. Do not over-mix.
Stir in remaining water. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for 20-30 minutes.
Heat a heavy iron griddle or non-stick pan over medium heat and brush surface lightly with oil.
Stir batter. Dip roti jala mould into it, filling it about half-full. Moving in steady concentric circles, form fine, lacy pancakes.
Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate. (There is no need to cook both sides.) Fold into wedges or form into small neat rolls.
Nutrition Facts (per serving) | |
---|---|
60 | Calories |
2g | Fat |
8g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 30 | |
Amount per serving | |
Calories | 60 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 1g | 4% |
Cholesterol 19mg | 6% |
Sodium 79mg | 3% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 2g | |
Vitamin C 0mg | 0% |
Calcium 5mg | 0% |
Iron 1mg | 4% |
Potassium 24mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |