Roti Jala in Malaysia

Roti Jala in Malaysia


Roti Jala is thin, netlike crepes with turmeric and coconut milk, the batter quickly drizzled in concentric circles to form the elegant, delicate shape. They’re always served alongside another dish, like the curry we just met, though I harbor fantasies of making a pile and sprinkling them with cinnamon-sugar, or drizzling them with melted Nutella, or just buttering them and eating them plain for breakfast.
a delicious dish

How to make it

Roti canai is probably Malaysia‘s more famous roti, but the lacy, crepe-like pancakes known as jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces.

Roti canai is probably Malaysia‘s more famous roti

While practiced cooks whirl out the batter with beautiful precision, it takes a few tries to get these beautiful, even circles. A few tips: keep your hand moving constantly, or the strands will be too thick; keep your hand low to the pan, lest you end up with splatters instead of smooth threads; and don’t go back over your first circles, even if they don’t look quite perfect—a double-dose of batter will give you pancakes that are too thick and don’t have that light, lace-like texture.


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