Roti Jala – Lacy Pancake Recipe
240 g plain (all-purpose) flour
½ teaspoon salt
2 eggs, beaten
625 ml, coconut milk, squeezed from ½ grated skinned coconut with sufficient water added
Roti Jala cup*
Sift flour into a bowl and add salt. Stir in beaten eggs and coconut milk, then beat until smooth. Strain batter if it is lumpy. Grease and heat a non-stick pan over low heat. Put a ladleful of batter into roti jala cup and move it in a circular motion over pan so that pancake will have a lacy pattern. Cook pancake until set, fold pancake in half twice or fold once and fold up and then turn over onto a dish. Repeat making pancakes until batter is used up. Serve with any chicken curry, beef rendang or any of your favorite curry.
Note: *A special cup which has 4-5 funnels extending from its base or sides is required for making roti jala.