PenangTime.com: Recipe Guide
ROTI JALA
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Batter:
- 2 cups all-purpose flour
- 2 eggs
- 1.5 cups coconut milk
- 1 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp salt.
- For Serving:
- Chicken curry.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make the Batter: In a large bowl, whisk together the flour, eggs, coconut milk, water, turmeric powder, and salt until you get a smooth, thin batter. Strain the batter to remove any lumps.
- Fill the Mold: Pour the batter into a Roti Jala mold (a special cup with multiple spouts) or a squeeze bottle.
- Cook the Roti Jala: Heat a non-stick pan over medium heat and lightly grease it. Drizzle the batter in a circular motion to create a lacy, net-like pattern.
- Cook and Fold: Cook for about 1-2 minutes until the batter is set. You do not need to flip it.
- Fold and Serve: Gently lift the Roti Jala from the pan and fold it into a triangle or roll it up. Serve with chicken curry.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The batter should be thin and lump-free to flow easily through the mold.
- Don't overheat the pan, as this will cause the batter to cook too quickly and break the pattern.
- Roti Jala is delicate, so handle it gently when folding.
Tried this recipe?
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