Roti jala, also known as “lace pancake” or “net bread,” is a Malaysian and Indonesian favorite made from a thin batter of flour, coconut milk, and turmeric, cooked in a special mold to create delicate, lacy crepes. It’s typically served with rich, savory curries, making it a beloved staple at festive meals and everyday tables alike. This recipe gives you the authentic texture and flavor, plus a clear breakdown of the calorie content so you can enjoy it mindfully.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 large egg (about 50 g)
- 1 cup (240 ml) coconut milk (from a can, shaken)
- 1/2 cup (120 ml) water
- 1/4 teaspoon ground turmeric (for color)
- 1/4 teaspoon salt
- 1 tablespoon (15 ml) vegetable oil (for the batter, plus more for brushing the pan)
Instructions
- In a large mixing bowl, whisk together the flour, turmeric, and salt. Create a well in the center.
- Crack the egg into the well, then add the coconut milk, water, and 1 tablespoon of oil. Whisk until you have a smooth, thin batter (similar to heavy cream). If lumps remain, strain through a fine sieve. Let the batter rest for 10 minutes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly brush with a little oil.
- If using a roti jala mold (or a squeeze bottle with a small nozzle), fill it with batter. Hold the mold over the hot pan and drizzle the batter in a continuous, swirling, crisscross pattern to create a lacy net. Alternatively, use a ladle to pour thin streams of batter in a zigzag motion.
- Cook for 1–2 minutes, until the edges lift and the underside is lightly golden but not browned. The top should look set but still soft. Do not flip.
- Fold the roti jala into a loose roll or fold into quarters, then remove from the pan. Repeat with the remaining batter, brushing the pan with oil as needed.
- Serve warm, folded, alongside your favorite curry.
Tips
- Batter consistency: The batter should be thin enough to flow easily through the mold. If it’s too thick, add a little water (1 tablespoon at a time). If too thin, add a teaspoon of flour.
- No mold? Use a clean squeeze bottle (like a ketchup bottle) with a small opening, or a piping bag with a small round tip. You can also use a fork to drizzle the batter, though it’s messier.
- Don’t overcook: Roti jala should be soft and pliable, not crispy. Cook just until the bottom is set and lightly golden—overcooking will make it dry and brittle.
- Keep warm: Stack cooked roti jala on a plate and cover with a clean kitchen towel to keep them warm and moist while you cook the rest.
Serving Suggestions
Roti jala is traditionally served with rich, spicy curries like chicken curry, beef rendang, or dalca (lentil curry). It also pairs beautifully with coconut-based vegetable dishes or a simple sambal. Use the lacy crepes to scoop up the curry, or tear pieces to dip.
Variations
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The texture will be slightly denser.
- Savory herbs: Add 1 tablespoon of finely chopped fresh coriander (cilantro) or spring onions to the batter for an herby twist.
- Sweet version: Omit the turmeric and salt, add 1–2 tablespoons of sugar, and serve with butter and sugar or a drizzle of coconut syrup (gula melaka).
- Egg-free: Replace the egg with 1/4 cup (60 ml) of additional water or coconut milk. The texture will be less rich but still workable.
Storage and Reheating
Store leftover roti jala in an airtight container in the refrigerator for up to 3 days. To reheat, steam them for 2–3 minutes until warm and pliable, or microwave between damp paper towels for 20–30 seconds. You can also freeze them for up to 1 month, separated by parchment paper, and thaw in the refrigerator before reheating.
Frequently Asked Questions
How many calories are in roti jala?
One serving of this recipe (about 2 pieces) contains approximately 180–220 calories, depending on the size and how much oil you use. The main contributors are the flour and coconut milk. For a lighter version, use low-fat coconut milk and reduce the oil.
Can I make roti jala without a special mold?
Yes, absolutely. A clean squeeze bottle with a narrow nozzle works perfectly. Alternatively, you can use a piping bag with a small round tip. The key is to drizzle the batter in a steady, thin stream to create the lacy pattern.
Why is my roti jala sticking to the pan?
Make sure your pan is well-heated and lightly oiled before each piece. Also, ensure the batter is not too thick—if it’s too thick, it may not spread properly and can stick. A non-stick pan is essential.
Can I use water instead of coconut milk?
Yes, you can substitute the coconut milk with water or a mix of water and milk (dairy or plant-based). However, coconut milk gives the roti jala its signature richness and aroma. Using water will result in a lighter, less flavorful crepe.
Is roti jala gluten-free?
No, the traditional recipe uses wheat flour. To make it gluten-free, use a gluten-free all-purpose flour blend. The texture may be slightly different, but it will still work.
Can I prepare the batter in advance?
Yes, you can make the batter up to 24 hours ahead and store it covered in the refrigerator. Give it a good stir before using, as the flour may settle. The batter may thicken slightly; add a little water to adjust consistency.
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