|Roti jala, accompanied by a delicious Indian-style vegetable curry|
Roti jala is a light coconut crepe that is usually served with curry, and is commonly found in Malaysian night markets or road-side stalls. They are so soft and smooth that it goes down very quickly and easily with the curry. I had to stop myself after eating the third one, while G didn't realise he had eaten six of them until I asked him. The "holes" in the crepe makes a difference in the texture and overall experience of eating it (really!). So, I really recommend that you get a roti jala mould (which is probably only available in Malaysia) or, perhaps try to borrow one if possible. Otherwise, get creative!
I made an Indian-style vegetable curry to go with it and it was absolutely perfect, thanks to mum for the "recipe"!
Roti Jala Recipe
1 cup plain flour
1/4 tsp salt
2 eggs, beaten
200ml coconut milk (I used Aroy-D canned coconut milk)
Vegetable oil to grease
Roti jala mould
1 large bowl
Large non-stick frying pan
- Combine flour and salt in a large bowl and make a well in the centre. Add beaten eggs and gradually whisk in the coconut milk, followed by the water. The mixture should look like a thin batter that flows through the roti jala mould in a continuous stream. Adjust the amount of water used depending on how thick or thin the coconut milk is. Use a sieve to strain the batter into a jug.
- Heat the pan on medium heat and use a paper towel to grease the pan with a little oil.
- Place the mould over the pan and fill it with the batter, and "draw" circular lacy designs in the pan. The crepe should be thin and lacy. When cooked (about 2 minutes) and the bottom is lightly browned, fold it into a quarter and transfer onto a plate. Grease the pan again and repeat with the remaining batter. Makes about 10 crepes. Serve with your favourite curry!
|Roti jala mould|