Soft Roti Jala – Malaysian Net Crepes/ Lace Pancakes
Roti Jala, which directly translates to “Net Bread”, is more similar to crepes and pancakes. They are more akin to “Lace Crepes” or “Net Crepes”. Each layer is a thin, non-rising batter with intricate little webs or lace-like patterns, which is then rolled up into cylinders.
These famous Malaysian crepes are light, fluffy and super simple to make. Don’t be fooled – they are actually quite filling. It’s best enjoyed with rich, creamy local curries (like Chicken Curry or Mutton Curry) as the multiple crevices hold up the gravies super well.
This recipe makes about 30 roti jala, which is enough for about 6 servings.
What is Roti Jala?
Roti Jala is a traditional Malay food that originated from Johor, but is also present in other Southeast Asian countries like Singapore and Indonesia (Sumatera), according to Wikipedia. They are often bright yellow in colour from the usage of turmeric powder.
It is prepared during special celebrations and occasions and served to enjoy with the local curries. Each Roti Jala is unique, as the pattern is poured free-hand using a special batter dispensing tool to resemble the nets that fishermen had that were historically made from yellow threads.
It is important to use the actual bottle to make roti jala, as I have experimented with a colander and straight pouring from a jug with a spout. The results were that the intricate net/ lace patterns were not visible and the rolled crepes turned out thicker than denser than they should be. That said, I have not tried with a single tip dispensing sauce bottle (for ketchup or mustard, as an example) – so if you have tried it, please let me know 😊
The patterns below emerged from:
Ingredients
- All-purpose flour
- Salt
- Sugar
- Tumeric powder (can be substituted with curry powder)
- Unsalted butter
- Egg
- Cooking oil
- Fresh milk (or diluted coconut milk for a creamier taste)
Please note that this recipe does not use coconut milk for 3 reasons:
- Milk is so much simpler to use (no need to squeeze or make diluted coconut milk/ santan)
- Roti Jala with coconut milk/ santan tends to spoil rather quicker than the ones made with milk.
- I personally prefer the less creamier version.
Utensils
- Mixing Bowl
- Whisk
- Measuring Cup
- Non-Stick Pan
- Chopping Board
- Banana Leaf (optional)
- Silicone Spatula
- Turner
- Roti Jala bottle (or multiple tips dispensing bottle)
Tips
- If turmeric powder is unavailable, curry powder for meat works in a pinch.
- For a creamier-tasting roti jala, use coconut milk, or diluted coconut cream instead of fresh milk.
- The last addition of water (100ml) is optional, depending on how thin the batter is. It should pour like water (allowing gravity to work, without you squeezing the batter out of the bottle), yet thick enough to cover the back of a spoon.
- I poured the batter into a jug with a spout before pouring it into a bottle with multiple dispensing holes. This helped me neatly pour all the batter into the bottle.
- I lined my chopping board with a banana leaf for added fragrance and to reduce staining. This is optional.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
This version of Roti Jala can be kept in the fridge for about 2 days, sealed in an airtight container. To reheat them, let them steam for about 5 minutes, or until hot.
While they can be frozen, I do not recommend doing so as the thawing process may change the texture.
Goes well with:
Roti Jala/ Net Crepes
Equipment
- Measuring Cup
- Hand Whisk
- Mixing Bowl
- Non-Stick Frying Pan
- Silicone Spatula
Ingredients
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tbsp sugar
- 1/2 tsp turmeric powder
- 2 tbsp butter, unsalted, room temperature (softened)
- 1 egg
- 1 tbsp cooking oil, unscented
- 1 cup fresh milk
- 1 cup water
- 1/4 cup water, optional
Instructions
- Prepare the ingredients.
- Whisk all-purpose flour, salt, sugar, and turmeric powder together in a large mixing bowl until well-combined.
- Crack and add an egg, cooking oil and fresh milk to the mixing bowl. Whisk by until fully combined. The batter should be quite thick once combined.
- Add 250ml of water to the batter and gently mix until incorporated and very thin. Optionally, add another 100ml if the batter is too thick. The batter should be as viscous as water, yet able to very thinly coat the back of the spoon.
- Transfer the batter into a bottle with multiple dispensing holes.
- Place a heat-proof chopping board next to the stove, and a non-stick pan over medium heat.
- Without squeezing, pour the batter straight out from the bottle in a circular motion, until a net-like batter is formed. Cook on medium-low for about 25 seconds, or until the top part is no longer wet.
- Tease the edges slightly with a silicone spatula, until about 60% of the crepe is released from the pan.
- Flip the pan over the chopping board, and set it back on the stove. Pour another serving of the batter in a circular motion and let it cook for 25 seconds, or until the top is dry. Meanwhile, the crepe on the chopping board should be cooled enough to handle. Fold two opposite sides of the crepe inwards to form a rectangle. Roll the rectangle from the top to the bottom to get a long cylindrical shape. Set it aside on a serving plate.
- Back to the crepe in the pan, tease the edges lightly with a silicone spatula, until it is about 60% released from the pan. Repeat the previous step until all the batter has been used.
- Serve the stack of roti jala with some curry.
Video
Notes
- If turmeric powder is unavailable, curry powder for meat works in a pinch.
- For a creamier-tasting roti jala, use coconut milk, or diluted coconut cream instead of fresh milk.
- The last addition of water (100ml) is optional, depending on how thin the batter is. It should pour like water (allowing gravity to work, without you squeezing the batter out of the bottle), yet thick enough to cover the back of a spoon.
- I poured the batter into a jug with a spout before pouring it into a bottle with multiple dispensing holes. This helped me neatly pour all the batter into the bottle.
- I lined my chopping board with a banana leaf for added fragrance and to reduce staining. This is optional.
- Ensure to watch the video to see exactly how I made it!