Roti jala, also known as “lace pancakes” in English, directly translates to “net bread”. It is a Malaysian favourite that is equally delicious savoury or sweet.
It is, of course, most popularly served with chicken curry, but can also be paired with butter and jam or kaya, or even with condensed milk or ice cream.
Making roti jala is actually very simple, although you will need to have a lace pancake funnel, which can easily be purchased online. Make sure your pan is non-stick as the cooked batter is very delicate.
It might take you a few tries to get it right, but once you do, you will realise it’s fun to make and even more enjoyable to eat.
Ingredients
- 3 cups (360g) flour
- 2 eggs
- 3 cups (750ml) water
- 1/2 cup (125ml) coconut milk
- 1 teaspoon salt
- 1/4 teaspoon turmeric for savoury roti jala, or 1/4 teaspoon yellow colouring
- 2-3 leaves pandan leaves, tied or knotted together
- 120ml cooking oil
Method
- In a large mixing bowl, whisk the flour and water together to form a batter.
- Add the coconut milk, eggs and salt. For savoury roti jala, add the turmeric; otherwise use yellow colouring.
- Whisk until the batter is smooth. If it is lumpy, run the mixture through a sieve into another bowl.
- Lay a sheet of aluminium foil onto the surface next to where you will be cooking. This is where you will fold the cooked roti jala.
- Heat the cooking oil in a non-stick skillet or pan over high flame.
- Use the pandan leaves to stir the oil, which will release some of its aroma.
- Once the oil starts to sizzle, transfer it to a heat-proof bowl. Turn the heat down to medium.
- Fill your roti jala dispenser with the batter to at least halfway. One roti jala will use about a quarter of the batter in a funnel.
- Bring the funnel over the pan and move your hand in circular motions, creating a flower-like pattern. Work quickly as it cooks in 20 seconds.
- Once you have completed the lace pattern, use the pandan leaves to dab some of the cooking oil on top of the roti.
- Use a thin spatula to gently lift the roti jala from the pan and transfer it to the aluminium foil. Move on to make another roti jala.
- While the next roti cooks, fold the cooked roti jala. There is no wrong way to do this, so have fun making it into rolls, squares, rectangles or triangles.
- When all the batter is used up or when you have made the desired number of pieces, serve with a hot curry or sweet condiments such as jam or condensed milk.
Tips
- Batter consistency is important – it should not be too watery or too thick.
- Don’t twirl the batter into the pan too quickly; keep a steady pace to create fine threads. Do not despair if your first few tries don’t look right – keep practising and, after several tries, you will find your roti looking better and better.
This article first appeared in butterkicap.com.
Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.