Roti Jala (Malaysian Lacy Pancakes)
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.
- Prep
- 14 min
- Cook
- 32 min
- Total
- 46 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
Procedure
Let the batter rest for 30 minutes.
Procedure
Transfer the batter to a squeeze-bottle with a nozzle (see notes).
Procedure
Heat a skillet over medium-high heat.
Procedure
If necessary, use a paper towel to lightly grease the pan with some oil.
Procedure
Shaping the pancakeUse the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
Procedure
Let the pancake cook just until dry—avoid excessive coloration.
Procedure
Remove from the pan, transfer to a plate, and roll or fold up.
Procedure
Repeat the cooking process until you have used up all the batter.
Procedure
Serve warm.
Notes, tips, and variations
Specialized cup for making roti jalaIf 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.
Photo: Streuselbrötchen · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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