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Lacy malay coconut pancakes (Roti jala) Recipe

Lacy malay coconut pancakes (Roti jala) Recipe

Lacy malay coconut pancakes (Roti jala) Recipe

These lacy pancakes (the name literally means “fish net bread”) are made by pouring a coconut pancake mixture through a can with very fine holes at the base to create whirls of thin batter. A little scent of the coconut remains to intrigue when these interesting net-like pancakes are cooked. It is simple enough for a child to do, as my grandson Isaac has demonstrated.

Ingredients :

    • 2 cups (500 ml) coconut cream
    • 3 cups (750 ml) water
    • 250 g (1½cups) plain flour, sifted
    • 4 eggs, lightly beaten
    • 11/2 teaspoons salt
    • 3 tablespoons oil
    • 1 roti jala cup, or empty can with very fine holes punched in at the base

Method :

    1. Dilute the coconut cream with the water in a large bowl and mix well. Place the flour separately in a mixing bowl and gradually pour in the diluted coconut cream, mixing well to form a smooth batter. Strain the batter through a sieve, discarding the solids, then add the beaten egg and salt and strain again.
    2. Grease a non-stick griddle and heat over medium heat. Holding the cup or can over the griddle, pour 1/2 cup (125 ml) of the batter into it. As the streams of batter flow onto the griddle, move the cup or can in a circular motion to create a lacy pattern. Cook the pancake on one side for about 2 minutes, then turn it over to cook the other side for 1 minute. Remove from the heat. Continue to make the lacy pancakes in the same manner with the remaining batter. Serve the pancakes with Amah’s Aromatic Chicken Curry. They are just as delicious with maple syrup or honey for breakfast, or as a dessert.

SERVES : 6  
COOKING TIME : 15 mins