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Roti Jala (Malaysian Lacy Pancakes)

Roti jala are thin and lacy Malaysian pancakes. They are typically served—like other kinds of roti—with savory dishes like curries. Many versions use coconut milk, but this one uses water.

Source and licence

"Roti Jala (Malaysian Lacy Pancakes)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roti_Jala_(Malaysian_Lacy_Pancakes), revision 4519161), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roti_Jala_(Malaysian_Lacy_Pancakes)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519161

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Malaysia. Associated with Malaysia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
  2. Let the batter rest for 30 minutes.
  3. Transfer the batter to a squeeze-bottle with a nozzle (see notes).
  4. Heat a skillet over medium-high heat.
  5. If necessary, use a paper towel to lightly grease the pan with some oil.
  6. Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
  7. Let the pancake cook just until dry—avoid excessive coloration.
  8. Remove from the pan, transfer to a plate, and roll or fold up.
  9. Repeat the cooking process until you have used up all the batter.
  10. Serve warm.