Here’s our second attempt a Roti Jala with a new and different cup (spouts on side) and a different recipe. The Malaysian chicken curry recipe that accompanied it will follow shortly.
- 600 g Plain Flour
- ½ tsp Salt
- 6 Eggs
- 100 ml Coconut milk
- 850 ml Water
- Paper Towel
- Sieve flour into mixing bowl. Add salt. Whisk eggs with ½ cup of water. Using a food processor on low speed, add egg mixture slowly to flour to mix well. It should form a thick paste. Next add the coconut milk gradually, stirring to make a smooth paste. Add remaining water gradually to make a smooth batter. Strain the batter. Test the batter through the Roti Jala cup. If it doesn't pass smoothly, add more water. If it seems too running, sift some more flour into the mix.
- Heat a non-stick frypan and wipe it with a paper towel dipped in oil. Place the roti jala cup over a bowl so it doesn't drip everywhere. Add the batter. Hold the bowl in one hand and the cup in another above the frypan. Take the cup and move it in a circular motion around the pan. Return the cup to the bowl. The Roti Jala is ready when it starts to separate from the pan. Remove with an egg slice and fold crepes in halves, then quarters, then eighths. Use the paper towel after every few roti to oil the pan.