Roti Jala
Lacy Malaysian turmeric-and-coconut crepes, often served with curry.
Preparation: 15 min · Cooking: 25 min · Total: 40 min · 12 servings
Ingredients
- 220 g all-purpose flour — Contains wheat (gluten).
- 250 ml coconut milk — Stir well before measuring; check the label if coconut is an allergen for you.
- 180 ml water
- 1 pc egg — Contains egg; keep chilled until mixing and cook batter fully.
- 0.5 tsp ground turmeric
- 0.5 tsp salt — For the batter.
- 1 tbsp neutral cooking oil — For lightly brushing the skillet between crepes.
Instructions
Measure and set up
Measure 220 g flour, 250 ml coconut milk, 180 ml water, 1 egg, 1/2 tsp turmeric, 1/2 tsp salt, and 1 tbsp neutral oil. Keep the egg refrigerated until mixing. Set out a bowl, whisk, sieve, clean squeeze bottle with a narrow nozzle, brush, and nonstick skillet.
Prepare a clean lace dispenser
Wash and dry the squeeze bottle and nozzle so batter flows freely; set a plate ready for cooked crepes. Keep raw-egg batter and utensils separate from finished crepes, and wash hands after handling the egg.
Mix and strain the batter
Whisk the egg with coconut milk and water. Add flour, turmeric, and salt; whisk into a smooth, thin, pourable batter. Strain into the squeeze bottle to remove lumps. Use promptly, or refrigerate the batter at 4 C or below until cooking.
Pipe and cook the lace
Heat the nonstick skillet over medium heat and brush lightly with some of the 1 tbsp oil. Squeeze thin, looping lines of batter across the pan to make an open net, about 20 cm wide. Cook for about 1–2 minutes until the top is dry and set and the underside is lightly golden; do not flip.
Fold and repeat
Slide each cooked net crepe onto the clean plate, fold into quarters or roll, and cover loosely to keep warm. Brush the pan lightly with remaining oil as needed and repeat until the batter makes about 12 crepes; allow about 25 minutes total for batches.
Cook crepes in batches: 1500 seconds
Check doneness
Before serving, open a crepe from each batch and check for a fully set surface with no wet batter or raw floury patches. If measured, the egg-containing crepe reaches 71 C. Return any undercooked crepe to the pan briefly; the timer alone is not a doneness test.
Every crepe is dry and set on top, with no wet batter or raw floury patches (71 C if measured).
Serve and chill leftovers
Serve the warm crepes at once, optionally alongside separately prepared curry. Refrigerate any leftovers in a covered container at 4 C or below within 2 hours.
Tips
- Keep the batter thin enough to flow through the narrow nozzle; strain out lumps.
- Cook only one side; fold once the surface is fully set.
Common mistakes
- A cool pan makes the lace stick and lose its pattern.
- Thick or lumpy batter breaks the lines.
Substitutions
- Dairy milk can replace the coconut milk, but changes the flavor and adds a milk allergen.
Storage
Cover and refrigerate cooked crepes at 4 C or below within 2 hours; use within 2 days.
Reheating
Steam briefly or microwave covered until steaming hot throughout (74 C if measured).
About this recipe
Roti jala is a Malaysian net-patterned crepe; its thin batter is drizzled onto a pan, folded, and often served with curry.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.