Roti Jala

A popular lacy malay-style pancake which is normally served with any kind of curry dishes.  During our last home trip, I managed to find the proper roti jala mould from one of the ground floor shops in Joo Chiat Complex.  This mould works perfectly and does not create any mess or drips.  An excellent addition to my other roti jala moulds collection!

Ingredients (serves 4):
450 g plain flour, to be sifted
1 tsp salt or to taste
2 medium-size eggs
1 can (400 ml) coconut milk (add enough water to yield 1 litre)
a little liquid yellow colouring
cooking oil for greasing

Method:
In a large bowl, add flour and salt.  Mix well and create a well in the centre.  Add eggs and coconut milk (a little at a time).  By using a hand whisk, mix carefully until a fluid consistency (i.e. not too thick or too thin) is reached.  Note:  Add a little water if the coconut milk is used up.  Then,  add a few drops of yellow colouring to attain the required colour.  Pass mixture through a sieve into another bowl.  Leave aside.

This roti jala mould works perfectly.  Just fill with batter to the brim and use.  No mess at all.

Heat a pancake pan over medium heat and grease with a little cooking oil.  Starting in the centre of pan, swirl the roti jala mould in circle outwards.  Then, swirl from left to right and top to bottom. Sprinkle top with a little oil and cook until cooked.  The cooking process takes less than 5 minutes.

Remove to a plate or platter.  Bring two corresponding sides to the centre as shown.

Then, bring the other two corresponding sides to the centre as shown.

Lastly, bring one folded side to meet the other as shown.

Another variation to fold the roti jala:  Bring the bottom half to meet the top as shown.

Then, bring the left corner to about 2/3 of shape as shown.

Lastly, bring the right corner to the left corner as shown.

Serve the prepared roti jala with any kind of curry.

Bon Appetit!