Ingredients:
3 cups flour
2 eggs
3 cups water
½ cup coconut milk
1 teaspoon salt
¼ teaspoon Turmeric
2-3 leaves pandan leaves, one edge tied together with a rubber band
120ml (1/2 cup) cooking oil
Tools:
Lace pancake funnel
30cm heavy bottomed non-stick pan
Thin non-stick or metal spatula
Aluminum foil
1. In a large mixing bowl, whisk together the flour and water until it forms an even batter.
2. Next mix in coconut milk, eggs, salt and turmeric.
3. Lay a sheet of aluminium foil on your kitchen surface, close to where you will be cooking the roti jala. This is where you will be folding the cooked roti jala.
4. Heat cooking oil in your skillet or pan over high heat.
5. Use your tied pandan leaves to ‘stir’ the oil. This releases some of the pandan aroma into the oil.
6. Once oil starts to sizzle, transfer it to a heat-proof bowl. Keep the pandan leaves which we will use as a ‘brush’.
7. Turn the heat down to medium.
8. Fill your roti jala dispenser to at lease half-way or more.
9. You have to work quickly. Bring the funnel over the pan and move your hand in circular motions creating a flower like pattern. Just have fun and remember that if you have never done this before, it will take several tries before you get the hang of it.
10. Once you have completed the lace pattern, use the pandan leaf to dab some of the cooked oil on top of the roti jala.
11. Use a thin spatula to gently lift the roti jala from the pan and transfer it to the aluminium foil and move on to make another roti jala.
12. While the next roti cooks, fold the roti jala. There is no wrong way to do this so have fun making it into rolls, squares, rectangles or triangles.
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