Make Ahead

Roti Jala (Malaysian Net Crepe)

May  6, 2019
1 Rating
Photo by Rocky Luten
Author Notes

This classic, turmeric-tinged Malaysian crepe hasn't been lavished with much limelight. But this lacy crepe is so sauce-absorbent and pancake-like in its fluffiness, it makes for a great accompaniment for curries, rendangs, and saucy stews. —Jun

Test Kitchen Notes

Featured in: A 5-Minute Malaysian Bread for When You're in a Pinch. —The Editors

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 12-15 crepes
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 2 eggs
  • 1 1/4 cups water
  • 3/4 cup coconut milk
  • 1 tablespoon vegetable oil, plus more for greasing pan
In This Recipe
  1. Sift the all-purpose flour, salt, and turmeric powder into a bowl. Then, add in the eggs, water, and coconut milk, and whisk until the batter is silky smooth. (If lumps remain, pass it through a sieve.)
  2. Heat a non-stick pan over medium heat, and grease it with a teaspoon or two of vegetable oil. When the pan is hot, Using a spoon, drizzle the batter onto the pan in a circular motion. It doesn’t have to be neat, because the gaps between the batter is what gives roti jala that signature lacy pattern. Drip and drizzle in 3-5 tablespoons of batter (depending on the size of your pan), and then cook for 2-3 minutes, until the top is set. (Unlike a pancake, the roti jala should have little or no browning on the bottom.)
  3. When the roti jala is cooked, transfer it onto a tray or cutting board. Fold in two opposite ends of the roti jala about 1-inch in, and roll it up loosely, length-wise, to form a log. Repeat the cooking and rolling process with the rest of the batter.
  4. Serve warm. These roti jalas are best had with a classic Malaysian chicken curry, rendangs, or any spicy, sauce-y dishes.

See what other Food52ers are saying.

Engineer + cook + food blogger. All about cross-cultural cooking, funky-fresh ferments, and abusing alliteration.

1 Review

KS September 13, 2019
Hello, I've stayed in Malaysia and loved many varieties of roti, but never this one. It looks awesome. I have an electric crepe pan--the kind you dip in a tray of batter and then flip over and allow the crepe to cook without flipping. Do you think I could cook your roti jala on a crepe maker? It wouldn't have the lacy quality but could be very thin.