Golden Roti Jala: Unbelievably Easy Malaysian Net Crepes

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a large bowl, whisk together the all-purpose flour, coconut milk, water, egg, turmeric powder, and salt. Ensure there are no lumps for a smooth batter that flows easily through the dispenser. The turmeric powder not only provides a beautiful golden color but also adds a subtle earthy flavor.

   ~5 min

   Tip: For an even smoother batter, you can strain it through a fine-mesh sieve.
2. 2

   Transfer the batter into a roti jala mold, a squeeze bottle with a narrow nozzle, or even a plastic bag with a small hole cut in one corner. The consistency should be thin enough to flow freely, but not so thin that it becomes watery. This is crucial for creating the delicate net pattern.

   ~2 min

   Tip: If using a plastic bag, secure the opening tightly to prevent leaks.
3. 3

   Heat a lightly oiled non-stick skillet or crepe pan over medium heat. The pan should be hot enough that the batter sizzles gently upon contact. Too low of heat will result in soggy crepes, while too high heat will cause them to burn quickly.

   ~2 min

   Tip: Wipe the pan with a paper towel lightly coated in oil before each crepe to prevent sticking.
4. 4

   Holding the roti jala mold or squeeze bottle a few inches above the pan, drizzle the batter in a circular motion to create a lacy net pattern. Work quickly and evenly to ensure the net is uniform. Don't worry if it's not perfect on the first try; practice makes perfect!

   ~2 min

   Tip: Start from the center and work your way outwards in concentric circles.
5. 5

   Cook for 1-2 minutes, or until the crepe is set and the edges start to lift slightly. The crepe should be cooked through but still soft and pliable. Avoid overcooking, as this will make them brittle.

   ~2 min

   Tip: Keep a close eye on the crepe, as it can cook quickly.
6. 6

   Carefully remove the roti jala from the pan using a thin spatula. Gently slide the spatula underneath the crepe and lift it onto a plate. Be careful not to tear the delicate net.

   ~1 min

   Tip: If the crepe sticks, use the spatula to loosen the edges before lifting.
7. 7

   Fold or roll the roti jala into a cone or a log shape. This makes them easier to handle and dip into curries or other sauces. There are many traditional folding techniques, so feel free to experiment and find your favorite.

   ~1 min

   Tip: Stack the folded crepes on a plate to keep them warm.
8. 8

   Repeat steps 3-7 with the remaining batter, ensuring to lightly grease the pan before each crepe. This helps to prevent sticking and ensures even cooking. Adjust the heat as needed to maintain a consistent cooking temperature.

   ~2 min

   Tip: If the batter starts to thicken, add a tablespoon or two of water to thin it out.
9. 9

   Serve the roti jala warm with your favorite curry, stew, or dipping sauce. They are traditionally paired with chicken or beef curries, but they are also delicious with vegetarian options. The lacy texture is perfect for soaking up all the flavorful sauces.

   ~1 min

   Tip: Garnish with fresh herbs or a sprinkle of chili flakes for added flavor and visual appeal.
10. 10

    Enjoy your beautifully crafted and utterly delicious Roti Jala! These net crepes are a delightful treat that's sure to impress your family and friends. The subtle sweetness and delicate texture make them a perfect accompaniment to any savory dish.

    ~1 min

    Tip: Leftover roti jala can be stored in an airtight container in the refrigerator for up to 2 days.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts