Malaysian Roti Jala

Roti Jala, literally translated as ‘Net Bread’ is a popular tea time snack. This is a very traditional Malaysian dish that is usually served at events such as weddings and festivals. They are basically savoury crepes which have a net like design. It is usually eaten in sets of three to four pieces with curries as a substitute to rice.

2 years ago I decided to make my son my sous-chef as I didn’t want my children to grow up the same way as Hub. Initially I was worried he might cut himself or worse burn the house down. But if I am not home or have to leave the house for an emergency, at least I know he'd be able to take care of himself and his sister. Cooking is a life skill that everyone must possess. Before you start to teach your children to cook, remember to teach them the basic safety rules first. 

Ever since we've started cooking together, he's grown more self-reliant. We also get to bond over every single meal and that's something I hope will never change. Now he can cook rice, make scramble egg and even stir-fry instant noodles. He’s only 15. I am so proud of him.  Today my son made roti jala for breakfast. The roti jala was well-cooked and was expertly seasoned. It was the best roti jala I’d ever eaten.

Roti Jala

Ingredients

500gm plain flour

800ml plain water

200ml evaporated milk / Coconut Milk

2 whole egg

1 tsp salt

2 tsp turmeric powder

Directions

1.   Sieve the plain flour then combine with all the other ingredients and blend until smooth. Strain the batter to ensure there’re no lumps to clog up the nozzles of the roti jala cup. Set aside.

A roti jala cup. 

Alternatively, you can use a bottle with tiny nozzles like this.

2.   Heat up a non-stick pan over low heat and grease it with a few drops of cooking oil. Use a paper towel to wipe off excess oil.

3.    Pour some batter into the cup and transfer the cup to the pan.
As the batter flows through the nozzles of the cup, make circular rounds around the pan to form a thin lacy pattern. Move the cup constantly or end up with a big blob of batter in the pan resembling a regular pancake. It takes a little practice but you should be able to get it right after the first few.

4.   Work as swiftly as you can. After the top is set and the bottom turns light brown, transfer it to a large plate and fold it with a spatula into triangle shape.  Set aside to cool. There is no need to cook the other side, much like a regular crepe.  You have to watch over them as they burn easily.

5.   Repeat until you have finished the batter and do not forget to grease the pan as you go. Adjust the consistency by adding a little bit of water if the batter is too thick to flow out from the nozzles.

Serve immediately with chicken or beef curry.