Roti jala, also known as roti kirai, roti renjis or pancake lace, is a traditional Malaysian lace sort of crepe also found in Indonesia and Singapore.
What is roti jala?
Roti is the Urdu, Malaysian and Indonesian word for bread, while the word jala literally means “mesh bread”.
Roti jala is the classic Malaysian pancake, looking like a small lace doily and tinted with turmeric or, more rarely, food coloring.
Pandan leaves are also sometimes used to obtain green roti jala or beet juice for roti jala ranging from rosé to purple depending on the amount incorporated.
Roti jala are often compared to string hoppers which are extremely popular in South India and Sri Lanka.
These string hoppers are also called idiyappam and are a Sri Lankan and South Indian specialty prepared with rice (or millet) flour that is pressed in a machine to form fine noodles.
The noodles are then steamed before being served, traditionally with coconut sambol (pol sambol) or kiri hodi
While both foods consist of a similar batter, roti jala is made of wheat flour while idiyappam is made of rice flour.
Roti jala is prepared flat in a single layer (then folded or rolled after cooking, as desired), while idiyappam is made in small stacks.
Roti jala is also called roti renjis, meaning “rinsed bread”, because of the original way of making it where one imitates a rinsing movement by hand. Roti kirai is another name where the word kirai refers to the circular movement of the hand when pouring the batter.
How to prepare roti jala
The ingredients are mainly flour, eggs, coconut milk and turmeric. They are mixed with water to form a thick crepe batter which is poured to be cooked as a lace mesh in a hot pan with small circular or vertical and horizontal movements, as desired.
To do this, a specialized utensil is often used, which looks like a cup with several nozzles underneath, which helps to create the mesh effect.
If you do not have this utensil, it is quite possible to use an empty mineral water bottle by drilling 4 or 5 holes on the lid with a small nail.
It is also possible to use a flexible plastic sauce bottle with 4 or 5 nozzles.
The first step is to mix the flour, salt and eggs and mix well while pouring in the coconut milk gradually until a smooth consistency is obtained.
The batter must then be filtered to remove lumps and be homogeneous.
It is also quite possible to put the batter in a blender, and mix it very finely, which will avoid the filtering stage.
Mixing the batter in a blender and whisking it with an electric whisk adds air to the batter for a softer texture.
Roti jala should be cooked on one side only.
It is strongly recommended to use a non-stick pan so that the crepe can be removed easily. If using a stainless-steel pan, let it heat up completely and coat its surface with oil before pouring the batter.
When cooking, make sure that the heat is not too high, otherwise the final result may be crispy or even burnt.
If the lace pattern is marbled or crippled it is certainly because the batter is too thick or the holes in the roti jala utensil are irregular.
On the other hand, if the batter is too liquid, it will form patterns that are too fluid and will melt together into almost a single block, without really forming a lace mesh. If this happens, immediately add a little flour and mix the batter in the blender again.
How to serve
They are served at room temperature. As soon as they are removed from the pan, they are very crunchy, then as soon as they cool down a little, they soften and can be served as they are, folded or rolled as desired.
Roti jala consists of two types: the roti jala served for salty dishes and the roti jala served for sweet meals.
The salty version of roti jala is usually served with goat, chicken or beef curries while the sweet version of roti jala is complemented with a durian sauce and some are eaten with banana, coconut (kaya) jam, chocolate or cheese.
What is the origin of roti jala?
When we think of rotis in general, what comes to mind are flat round breads from the Indian subcontinent.
But due to British colonization and the migratory movements, both voluntary and forced, of South Asians from all over the world, rotis are found in many cuisines around the world in countless forms and flavor profiles.
Roti jala is a pure Malaysian creation, classified as a UNESCO Intangible Cultural Heritage.
The Malays, originally fishermen and living by the sea, found their inspiration to taste them in the nets they used for fishing, hence its name.
The know-how of making roti jala has been passed on for centuries from generation to generation. It is said in Malaysia that food resembling a lace mesh like this can bring blessings to islanders who want to go to sea and that fishermen who taste it before sailing can catch many fish
Roti Jala
Ingredients
- 2 cups flour
- 1 cup water (at room temperature)
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon turmeric
- Ghee (or vegetable oil)
Equipment
- Stand mixer
- Cheesecloth
- Roti jala utensil (5-tip squeeze bottle)
Instructions
- In the bowl of a stand mixer, combine the flour, water, coconut milk, eggs, salt and turmeric, and mix for 5 minutes, until smooth.
- Filter the resulting mixture through a cheesecloth or mix it for a few minutes in a blender to reduce any lumps.
- Heat a nonstick skillet, very lightly greased with vegetable oil or ghee, over medium heat.
- Fill the roti jala bottle with the batter and, working very quickly, drizzle the batter onto the pan in rapid circular motions forming a lacy or net pattern. Movements can also be horizontal and vertical.
- Let the roti jala cook for 1 to 2 minutes on one side (do not flip).
- Slide the roti jala from the pan onto a plate.
- Repeat the same process until all the batter is used up.
- When the rotis are cool enough to handle, fold both sides of the pancake and roll them to form a small cylinder.
Video
Notes
If this utensil is not available, it is quite possible to use an empty water bottle by drilling 4 or 5 holes at the bottom with a small nail.
It is also possible to use a squeeze bottle with 4 or 5 tips.
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Ira says
These crepes are great! My kids loved them!