Roti jala is a Malaysian and Singaporean favorite: delicate, lacy crepes made from a thin flour-and-coconut-milk batter, cooked in a special cup with multiple spouts to create a net-like pattern. The result is a tender, slightly chewy bread that’s perfect for soaking up rich curries. This recipe gives you the classic technique and troubleshooting tips so you can make beautiful roti jala at home, even without the traditional mold.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 large egg, lightly beaten
- 1 ½ cups (360 ml) coconut milk (from a can or fresh)
- ¾ cup (180 ml) water
- ½ teaspoon salt
- ¼ teaspoon ground turmeric (optional, for color)
- 1-2 tablespoons vegetable oil or melted butter, for cooking
Instructions
- In a large mixing bowl, whisk together the flour, salt, and turmeric (if using). Create a well in the center and add the beaten egg, coconut milk, and water. Whisk until you have a smooth, thin batter, about the consistency of heavy cream. If you see lumps, strain the batter through a fine-mesh sieve. Let the batter rest for 10 minutes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly brush the pan with a little oil or butter.
- If using a traditional roti jala mold (a cup with 4-5 spouts), fill it with batter. Hold the mold over the hot pan and move it in a circular or back-and-forth motion, letting the batter stream out to form a lacy pattern. If you don’t have a mold, use a squeeze bottle with a small tip or a piping bag with a small round nozzle.
- Cook the roti jala for 1-2 minutes, until the edges look set and the bottom is lightly golden. The top will still look slightly moist. Do not flip; the lacy holes should remain open.
- Carefully fold the roti jala into a triangle or roll it into a cylinder, then transfer to a plate. Repeat with the remaining batter, brushing the pan with a little oil as needed.
Tips
- Batter consistency is key: If the batter is too thick, the holes will close up; if too thin, the crepes will be too fragile. Add water a tablespoon at a time to adjust.
- Use a squeeze bottle: A clean ketchup bottle or piping bag works perfectly if you don’t have a roti jala mold. Just cut a small hole in the tip.
- Keep them warm: Stack the cooked roti jala on a plate and cover with a clean kitchen towel while you cook the rest. This keeps them soft and pliable.
- Don’t overcook: The roti jala should be just set, not crispy. Overcooking makes them dry and brittle.
Serving Suggestions
Serve roti jala warm alongside a rich, spicy curry. Classic pairings include chicken curry, beef rendang, or dalca (a lentil and vegetable stew). It’s also wonderful with a bowl of chicken satay and peanut sauce. The lacy crepes are meant to be torn and used to scoop up the curry.
Variations
- Savory twist: Add 1 finely chopped green chili or a pinch of cumin seeds to the batter for extra flavor.
- Egg-rich version: Increase the egg to 2 for a richer, more custardy crepe.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier taste and more fiber. You may need to add a little more water to thin the batter.
Storage and Reheating
Leftover roti jala can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a steamer for 2-3 minutes until warm and pliable, or microwave on a plate covered with a damp paper towel for 30-60 seconds. You can also reheat in a dry skillet over low heat for about 1 minute per side. Avoid high heat, which will make them tough.
Frequently Asked Questions
Can I use all-purpose flour instead of rice flour? Yes, this recipe uses all-purpose flour, which gives a softer, more pliable crepe. Rice flour would make them more delicate and slightly chewier.
What if I don’t have a roti jala mold? A squeeze bottle or a piping bag with a small round tip works perfectly. You can also use a clean, empty plastic water bottle with a tiny hole poked in the cap.
Why do my roti jala stick to the pan? Make sure your pan is non-stick and well-oiled. Also, the batter should be thin enough to spread easily. Let the pan heat up properly before pouring the batter.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature and give it a good stir before using.
How do I get the lacy pattern to be more defined? The batter needs to be thin, and the pan should be hot but not smoking. If the batter is too thick, the holes will fill in. Also, move the mold quickly and evenly over the pan.
Can I freeze roti jala? Yes, you can freeze cooked roti jala in a single layer between sheets of parchment paper for up to 2 months. Thaw in the refrigerator overnight, then reheat as directed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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