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Roti Jala (Netted Pancake)
A classic Malaysian snack for tea or supper, usually served with savory curry or sweet durian sauce.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
Servings:
1
Instructions
[Roti Jala]
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In a mixing bowl, combine buckwheat flour, rice flour, arrowroot powder, salt and turmeric powder. Stir to mix evenly.
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Mix in plant milk, water and oil. Using a whisk, combine until no lumps. Strain through a sieve.
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Transfer the batter into a roti jala mould.
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Heat up a medium frying pan over low-medium heat. Brush the pan with a thin layer of sunflower oil.
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Hold the roti jala mould above the pan. Start making circular motions to create the “lace” pattern. You might need to readjust the consistency of the batter (with more water) if the batter doesn’t flow smoothly.
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Once the batter is cooked, remove from pan and place the crepe on a plate. Repeat the same process with the remaining batter.
[Kombu Broth]
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Soak kombu in drinking water for 8-10 hours. Use soaking water as broth.
[Curry Sauce]
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In a bowl, combine all the dry ingredients. Stir to mix evenly.
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Mix in kombu broth, mirin, shoyu and oil. Combine evenly.
