Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 ripe mango, peeled and sliced
- 1/4 cup shredded coconut
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 all-purpose flour, coconut milk, water, egg, salt, and turmeric powder. Whisk until the batter is smooth and free of lumps.
2. Add the shredded coconut to the batter and mix well.
3. Heat a non-stick pan over medium heat. Grease the pan lightly with oil.
4. Pour the batter into the roti jala mold or squeeze bottle.
5. Squeeze the batter onto the pan in a criss-cross pattern to form a lacy net-like pattern. Cook for 1-2 minutes until the edges start to curl up.
6. Use a spatula to carefully remove the roti jala from the pan and transfer it to a plate.
7. Repeat the process until all the batter is used up.
8. Arrange the sliced mango on top of the roti jala.
9. Sprinkle some shredded coconut on top of the mango.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 27g
Protein: 5g
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or wheat flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Turmeric powder can be substituted with curry powder.
Variations:
- Add some chopped nuts or raisins to the batter for extra texture.
- Use other fruits such as strawberries or pineapples instead of mango.
- Add some spices such as cinnamon or cardamom to the batter for extra flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps to ensure a smooth texture for the roti jala.
- Grease the pan lightly with oil to prevent the roti jala from sticking.
- Use a non-stick pan for best results.
- Do not overcook the roti jala as it will become too crispy and hard.
Storage instructions:
Store the leftover roti jala in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the roti jala in the microwave for 30 seconds or in a pan over low heat until warm.
Presentation ideas:
Arrange the roti jala on a plate and top it with the sliced mango and shredded coconut. Garnish with some mint leaves for a pop of color.
Garnishes:
Mint leaves
Pairings:
Serve the mango coconut roti jala with a cup of hot tea or coffee.
Suggested side dishes:
- Curry chicken
- Vegetable stir-fry
- Lentil soup
Troubleshooting advice:
- If the batter is too thick, add some more water or coconut milk to thin it out.
- If the roti jala is too thin and breaks easily, add some more flour to the batter to thicken it.
Food safety advice:
Make sure to cook the roti jala thoroughly to prevent any foodborne illnesses.
Food history:
Roti jala is a traditional Malaysian dish that is usually served as a snack or appetizer. It is made by pouring a batter of flour, eggs, and coconut milk through a special mold onto a hot pan to create a lacy net-like pattern.
Flavor profiles:
The mango coconut roti jala has a sweet and tropical flavor from the ripe mango and coconut milk. The turmeric powder adds a subtle earthy flavor to the dish.
Serving suggestions:
Serve the mango coconut roti jala as a snack or appetizer at a party or potluck. It can also be served as a light breakfast or brunch dish.
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Region: Malaysian