serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 150 g (1 cup) plain flour
- ¼ tsp salt
- ¼ tsp ground turmeric
- 1 egg
- 180 ml (¾ cup) coconut milk mixed with 180 ml (¾ cup) water
- vegetable oil, for pan-frying
You will need a special roti jala cup to make these. Local Asian grocery stores that specialise in Southeast Asian ingredients normally have them, but if you can't find one, you can use any squeeze bottle – preferably with three to five nozzles, otherwise make your own by puncturing five holes in a clean coconut milk (or similar) tin.
Instructions
- Place all the ingredients except the oil in a clean bowl and stir until well combined. Strain the batter into another bowl. Use a stick blender if needed to get a really smooth texture.
- Heat a medium frying pan over medium heat and lightly brush with oil.
- Pour a ladleful of batter into a roti jala cup and move over the frying pan in an overlapping circular motion to create the lacy effect.
- Leave the batter to cook until set, roughly 2 minutes, then slide the pancake onto a plate and allow to cool slightly. Fold in both sides of the pancake, then roll it up to form a neat roll. Repeat with the remaining batter. You should have enough to make about 10 pancakes.
- Serve the roti jala with your choice of curry.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
