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Roti Jala (Malaysian Crepes)

INGREDIENTS

4 cups coconut milk
450g plain flour (sieved)
1 tsp salt
2 eggs
drop of yellow food coloring (optional)
ghee or cooking oil to grease pan

Typical roti jala cup

To FRY: use medium size frying pan or hot plate. A non stick frying pan is ideal.

COOKING TIP: If you cannot find coconut milk, you can subsitute with a large tin of evaporated milk mixed with 2 1/2 cup water or 4 cups of skimmed milk

How to fold Roti Jala: Bring 2 sides of the crepes or pancakes to meet at the centre. Do the same with the other 2 sides. Fold once more to form a small roll.

Arrange Roti Jala on a plate.

To prepare:

Put flour and salt in a bowl
Make a well in the center
Add coloring to coconut milk and pour 1/2 the milk into the flour
Stir well, drawing in flour from the sides
When mixture is smooth, add rest of the milk. Stir well.
Strain batter using a ladle to "push" batter through the strainer
Batter must be neither too thick nor thin
Heat pan
Brush pan with ghee or cooking oil
Dip Jala Cup into batter and quickly pour batter into pan in circles till a lacy pancake is formed
While pancake is cooking, dab a little oil over it
Remove from heat as soon as firm

This is a typical Malaysian crepe or pancake that is serve with any type of curries instead of rice. If you cannot find a Jala cup, simply find a plastic cup and poke about 1 to 2 mm holes at the bottom.

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