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5.0 from 3 votes

Roti Jala

Roti jala, roti kirai or roti renjis is a type of Malaysian lacy crepe that is also popular in Indonesia and Singapore.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 people
Calories: 251 kcal
Course: Bread
Cuisine: Indonesian , Malaysian , Singaporean

Ingredients

  • 2 cups flour
  • 1 cup water (at room temperature)
  • 1 cup coconut milk
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon Turmeric
  • ghee (or vegetable oil)
Equipment
  • Stand mixer
  • cheesecloth
  • Roti jala utensil (5-tip squeeze bottle)

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the flour, water, coconut milk, eggs, salt and turmeric, and mix for 5 minutes, until smooth.
  2. Filter the resulting mixture through a cheesecloth or mix it for a few minutes in a blender to reduce any lumps.
  3. Heat a nonstick skillet, very lightly greased with vegetable oil or ghee, over medium heat.
  4. Fill the roti jala bottle with the batter and, working very quickly, drizzle the batter onto the pan in rapid circular motions forming a lacy or net pattern. Movements can also be horizontal and vertical.
  5. Let the roti jala cook for 1 to 2 minutes on one side (do not flip).
  6. Slide the roti jala from the pan onto a plate.
  7. Repeat the same process until all the batter is used up.
  8. When the rotis are cool enough to handle, fold both sides of the pancake and roll them to form a small cylinder.

Notes

  • Traditionally, a specialized utensil is used, which resembles a bottle with several tips underneath, which helps to create the lacy or net effect.If this utensil is not available, it is quite possible to use an empty water bottle by drilling 4 or 5 holes at the bottom with a small nail.It is also possible to use a squeeze bottle with 4 or 5 tips.