Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 egg
- 1 cup coconut milk
- 1/4 cup water
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
Special equipment needed:
- Roti jala mold or a squeeze bottle with a small nozzle
Step-by-step instructions:
1. In a mixing bowl, combine the flour and salt.
2. In a separate bowl, whisk together the egg, coconut milk, water, turmeric powder, and cumin powder.
3. Slowly pour the wet ingredients into the dry ingredients, whisking until smooth.
4. Let the batter rest for 10 minutes.
5. Heat a non-stick pan over medium heat.
6. Fill the roti jala mold or squeeze bottle with the batter.
7. Squeeze the batter in a circular motion onto the pan, making a lacy pattern.
8. Cook for 1-2 minutes or until the edges start to brown.
9. Fold the roti jala into quarters and transfer to a serving plate.
10. Repeat until all the batter is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 roti jala
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Soy milk or almond milk can be used instead of coconut milk for a dairy-free version.
Variations:
- Add chopped herbs like coriander or parsley to the batter for added flavor.
- Serve with a spicy dipping sauce for a kick of heat.
Tips and tricks:
- Make sure the pan is hot before squeezing the batter onto it.
- Use a non-stick pan to prevent the roti jala from sticking.
- If using a squeeze bottle, make sure the nozzle is small enough to create a lacy pattern.
Storage instructions:
Store leftover roti jala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a non-stick pan over low heat until warm.
Presentation ideas:
Arrange the roti jala on a platter with a dipping sauce in the center.
Garnishes:
Garnish with chopped herbs like coriander or parsley.
Pairings:
Serve with a spicy dipping sauce or curry.
Suggested side dishes:
Serve with steamed rice and a vegetable stir-fry.
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk until it reaches a pourable consistency.
- If the roti jala is sticking to the pan, use a non-stick pan or add more oil to the pan.
Food safety advice:
Make sure the batter is cooked through before serving.
Food history:
Roti jala is a traditional Malaysian dish that is often served during festive occasions.
Flavor profiles:
The roti jala has a subtle coconut flavor and a hint of spice from the turmeric and cumin.
Serving suggestions:
Serve the roti jala as a side dish or appetizer.
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Region: Malaysian