← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g plain flour
• 2 Eggs
• 250 ml Milk
• 200 ml Coconut milk
• 100 ml Water, plus more if needed
• ½ tsp Ground turmeric
• ½ tsp Salt
• 2 tbsp oil or melted butter, for brushing

Method

1. Whisk the flour, turmeric and salt in a bowl. Whisk in the eggs, milk, coconut milk and water until completely smooth, then strain the batter. It should be like pouring cream. Rest it for 20 min.
2. Heat a non-stick frying pan over medium-low heat and brush it lightly with oil.
3. Fill a roti jala mould or a squeeze bottle with batter. Wave it back and forth over the pan in quick zigzags, then across the other way, to make a lacy round net about 20 cm wide.
4. Cook for 1–2 min until the net is set and no longer shiny on top; it should stay pale with no need to flip.
5. Lift it out onto a plate, fold the sides in and roll it up, or fold it into a triangle. Repeat with the rest of the batter, brushing the pan between each one.
6. Serve warm with kari ayam or any rich curry.

Tips

• No mould? Use a plastic squeeze bottle, or punch 4 small holes in the bottom of a paper cup and cover them with a finger while you move it over the pan.
• If the lines break up, the batter is too thin; if they will not flow, whisk in a spoon of water. Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Nomadette 196 flavors El Mundo Eats