Recipes - Malaysian & Singaporean

Malaysian Roti Jala
Roti-Jala-Image


Roti Jala literally means “net bread”. The lacy and net like pancake/crepe is a very traditional Malaysian dish that is usually homemade and served at events such as weddings and festivals, and is also very popular as an afternoon tea snack. It is usually eaten in sets of three to four pieces with curries, as a substitute to rice. The whole idea of the "net" is to trap the curry sauce, therefore no Roti Jala is complete without curries.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: EntréeLight MealMainSnackStarter
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1 cup Self-Raising Flour
1 cup Water
3/4 cup Coconut Milk
2 Eggs
1 tsp Sugar (optional)
1/4 tsp Turmeric Powder
Cooking oil to grease pan (optional)




Steps:

 Tools required: Roti Jala mould or a sauce dispenser

  1. In a large mixing bowl, mix all ingredients well together and whisk until batter is smooth.
  2. Pour through a sieve to break up small lumps.
  3. Let the batter rest for at least an hour.
  4. Heat up a non-stick pan with medium heat
  5. Transfer the batter into a sauce dispenser or put a ladleful of the batter into the Roti Jala mould.
  6. As the batter flows through the holes of the Roti Jala mould, in circular motion,  form a thing lacy/netty pattern on the pan. Alternatively, using the sauce bottle, squeeze the  bottle in a circular motion, and scribble a net of batter on the pan. (about 15cm-20cm in diameter)
  7. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into quarters or a triangle shape (There is no need to cook on the other side).
  8. Stack the Roti Jala on a serving plate and add syour choice of curry on the side and serve immediately.

* You may like to grease the pan with oil as you make the crepes.


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Malaysian Roti Jala

Malaysian Roti Jala

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Roti Jala literally means “net bread”. The lacy and net like pancake/crepe is a very traditional Malaysian dish that is usually homemade and served at events such as weddings and festivals, and is also very popular as an afternoon tea snack. It is usually eaten in sets of three to four pieces with curries, as a substitute to rice. The whole idea of the "net" is to trap the curry sauce, therefore no Roti Jala is complete without curries.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: EntréeLight MealMainSnackStarter
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1 cup Self-Raising Flour
1 cup Water
3/4 cup Coconut Milk
2 Eggs
1 tsp Sugar (optional)
1/4 tsp Turmeric Powder
Cooking oil to grease pan (optional)

Instructions

 Tools required: Roti Jala mould or a sauce dispenser

  1. In a large mixing bowl, mix all ingredients well together and whisk until batter is smooth.
  2. Pour through a sieve to break up small lumps.
  3. Let the batter rest for at least an hour.
  4. Heat up a non-stick pan with medium heat
  5. Transfer the batter into a sauce dispenser or put a ladleful of the batter into the Roti Jala mould.
  6. As the batter flows through the holes of the Roti Jala mould, in circular motion,  form a thing lacy/netty pattern on the pan. Alternatively, using the sauce bottle, squeeze the  bottle in a circular motion, and scribble a net of batter on the pan. (about 15cm-20cm in diameter)
  7. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into quarters or a triangle shape (There is no need to cook on the other side).
  8. Stack the Roti Jala on a serving plate and add syour choice of curry on the side and serve immediately.

* You may like to grease the pan with oil as you make the crepes.

Summary
Recipe Name
Malaysian Roti Jala
Published On
Cook Time
Total Time
Ingredients
1 cup Self-Raising Flour 1 cup Water 3/4 cup Coconut Milk 2 Eggs 1 tsp Sugar (optional) 1/4 tsp Turmeric Powder Cooking oil to grease pan (optional)
Average Rating
4 based on 6 ratings

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