Cherry & Dennis Helper Habitat
Malaysian Roti Jala Net Crepes
馬來西亞網狀薄餅 Roti Jala
Recipe overview
Roti jala is a soft Malaysian net crepe made from coconut, egg and turmeric batter, folded and commonly served with curry.
01
Ingredients
Main ingredients
- 150 g plain flour
- 150 ml coconut milk
- 150 ml water
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground turmeric
Cooking oil
- 1 tbsp vegetable oil
02
Tools
- mixing bowl
- whisk
- fine sieve
- measuring jug
- roti jala cup or squeeze bottle
- nonstick pan
- oil brush
- spatula
- clean cloth
03
Steps
Step 1
Measure flour
Measure 150 g plain flour into a clean mixing bowl.
Step 2
Whisk egg and coconut
Crack the egg into another bowl, add 150 ml coconut milk and whisk gently.
Step 3
Add salt and turmeric
Add salt and turmeric; whisk to an even pale gold colour.
Step 4
Whisk in flour
Add the flour to the egg-coconut mixture in batches until no visible lumps remain.
Step 5
Thin with water
Gradually add 150 ml water until the batter flows in a steady thin stream.
Step 6
Strain batter
Pour batter through a fine sieve into a measuring jug to remove lumps.
Step 7
Rest batter
Cover the batter with a clean cloth and rest for 15 minutes to hydrate.
Step 8
Heat and oil pan
Heat a nonstick pan over medium heat and brush on a very thin film of vegetable oil.
Step 9
Fill jala cup
Fill a clean roti jala cup or fine-nozzle bottle and check the batter flows evenly.
Step 10
Drizzle a net
Move quickly in overlapping circles over the pan, leaving clear open spaces.
Step 11
Cook and release
Cook until the lace is fully set and the edges release easily; do not make it hard and crisp.
Step 12
Fold and cover
Fold or roll the cooked lace and cover with a clean cloth; repeat for about 12. Serve alone or with separately prepared curry.
Common mistakes
- Lumpy batter clogs the cup
- Pan too hot scorches the lace
- Cooking until crisp loses the soft texture
Tips
Batter must flow cleanly through the holes; time for separately cooked curry is extra.
