Roti Jala Recipe (Malaysian Net Crepes)

Flour: The base ingredient for the crepe batter, providing structure and texture.

Eggs: Help bind the batter together and add richness.

Coconut milk: Adds a creamy texture and a subtle coconut flavor to the crepes.

Water: Helps to thin out the batter to the right consistency.

Salt: Enhances the overall flavor of the crepes.

Vegetable oil: Used to lightly grease the pan, ensuring the crepes do not stick.

When making roti jala, ensure your batter is smooth and free of lumps. If you find it too thick, add a little more water to achieve a consistency similar to heavy cream. This will help the batter flow easily through the roti jala mold or squeeze bottle, creating a delicate and intricate net-like pattern.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with rice flour: Rice flour is gluten-free and gives a slightly different texture, suitable for those with gluten intolerance.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a vegan alternative that adds fiber and omega-3 fatty acids.

• eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace one egg. This works well for binding and adds moisture.

• coconut milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that still provides a creamy texture.

• coconut milk - Substitute with evaporated milk: Evaporated milk can be used for a richer, creamier texture, though it is not dairy-free.

• water - Substitute with milk: Using milk instead of water adds richness and a slight sweetness to the crepes.

• water - Substitute with sparkling water: Sparkling water can make the crepes lighter and airier due to the carbonation.

• salt - Substitute with soy sauce: Soy sauce adds a different depth of flavor and a bit of umami, though it will change the color slightly.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• vegetable oil - Substitute with olive oil: Olive oil is a heart-healthy alternative that adds a distinct flavor.

• Allow the roti jala to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each crepe to prevent sticking.
• Stack the crepes neatly and wrap them tightly in plastic wrap or place them in an airtight container.
• Store in the refrigerator for up to 3 days. Reheat in a microwave or a non-stick pan over low heat until warmed through.
• For longer storage, freeze the roti jala. Place the wrapped stack in a freezer-safe bag or container.
• Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight or let sit at room temperature for a few hours.
• Reheat gently in a microwave or a non-stick pan over low heat, ensuring they do not dry out.

• Microwave: Place the roti jala on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds or until warm. Be careful not to overheat, as this can make the crepes rubbery.

• Stovetop: Heat a non-stick pan over low to medium heat. Lightly grease the pan with a bit of vegetable oil. Place the roti jala in the pan and cover with a lid. Heat for 1-2 minutes on each side or until warmed through. This method helps maintain the crepes' delicate texture.

• Oven: Preheat your oven to 300°F (150°C). Place the roti jala on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 5-7 minutes or until warm. This method is great for reheating multiple crepes at once.

• Steamer: Fill a pot with a small amount of water and bring to a simmer. Place the roti jala in a steamer basket and cover. Steam for 2-3 minutes or until heated through. This method keeps the crepes moist and soft.

• Air Fryer: Preheat the air fryer to 300°F (150°C). Place the roti jala in the air fryer basket in a single layer. Heat for 2-3 minutes, checking frequently to avoid overcooking. This method is quick and efficient, perfect for a crispy edge.

• Mixing bowl: A large bowl used to whisk together the flour, eggs, coconut milk, water, and salt until smooth.

• Whisk: A tool used to blend the ingredients in the mixing bowl to achieve a smooth batter.

• Non-stick pan: A pan that prevents the batter from sticking, ensuring easy removal of the crepes.

• Vegetable oil: Used to lightly grease the non-stick pan to prevent sticking and ensure even cooking.

• Roti jala mold: A specialized tool or squeeze bottle used to drizzle the batter in a circular motion to form a net-like pattern.

• Spatula: A tool used to fold the crepes into quarters and remove them from the pan.

• Measuring cups: Used to measure out the flour, coconut milk, and water accurately.

• Measuring spoons: Used to measure the salt and vegetable oil accurately.

Prepare the batter in advance: Mix the flour, eggs, coconut milk, water, and salt the night before and store in the fridge.

Use a squeeze bottle: It makes creating the net-like pattern faster and more consistent.

Preheat the pan: Ensure your non-stick pan is hot before starting to cook, reducing waiting time between crepes.

Batch cooking: Cook multiple roti jala at once if your pan is large enough.

Minimal greasing: Lightly grease the pan once and use a non-stick surface to avoid repeated greasing.