Make Ahead

Roti Jala (Malaysian Net Crepe)

by:
April 22, 2021
5 Stars
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
Ingredients
  • 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
Directions
  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.

2 Reviews

emanne April 22, 2021
This was super tasty. Would make again for sure.
 
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.