Jump to content

Cookbook:Roti Jala (Malaysian Lacy Pancakes)

From Wikibooks, open books for an open world
Roti Jala (Malaysian Lacy Pancakes)
CategoryPancake recipes
Time1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Roti jala are thin and lacy Malaysian pancakes. They are typically served—like other kinds of roti—with savory dishes like curries.[1] Many versions use coconut milk, but this one uses water.

Ingredients

[edit | edit source]

Procedure

[edit | edit source]
  1. Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
  2. Let the batter rest for 30 minutes.
  3. Transfer the batter to a squeeze-bottle with a nozzle (see notes).
  4. Heat a skillet over medium-high heat.
  5. If necessary, use a paper towel to lightly grease the pan with some oil.
  6. Shaping the pancake
    Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
  7. Let the pancake cook just until dry—avoid excessive coloration.
  8. Remove from the pan, transfer to a plate, and roll or fold up.
  9. Repeat the cooking process until you have used up all the batter.
  10. Serve warm.

Notes, tips, and variations

[edit | edit source]
  • Specialized cup for making roti jala
    If you can get one, a specialized squeeze bottle with multiple nozzles will make it faster to shape the pancake. You can also use a specialized cup with multiple holes in the bottom.

References

[edit | edit source]
  1. Karim, Mehreen (2020-08-13). "I've Been Making Roti Jala Since I Was 10. You Can Too". Bon Appétit. Retrieved 2024-09-04.