Asian Crepe: Crispy & Light "Roti Jala"
- Gaya Asian Cuisine
- Apr 19, 2020
- 1 min read
Love this Asian Crepe and it's been a hot favourite Malaysian savoury pancake.
Mostly paired with meat gravies as a tea-time snack!
Pretty-looking laced crepe showcases vibrant yellow color theme making the dish look extremely colorful.
I have always loved how my mom made it fluffy yet crispy, waiting in the kitchen to poach every fresh piece off the pan!
Preparation time; 10 minutes
Cooking time: 40 minutes
Ingredients:
1 cup self-raising/plain flour
1 teaspoon tumeric powder (instead of colourings/flavours)
1 teaspoon salt
3/4 cup coconut milk
150ml water (add 100ml first into blender to test consistency)
2 eggs
Blend all ingredients till consistency needs to be thicken yet smooth
Next steps:
Heat 1 tablespoon butter in flat plan (if not possible, may use a wok)
Using lace mould, add batter spread thinly over pan
Cook for less than a minute till outer layer becomes crispy
Using a flat ladle, fold the crepe
Repeat the process till batter is completed
Notes:
1.Do not use light coconut milk as it alters rich taste
2.Use blender to combine ingredients to achieve smooth batter and remove all lumps
3.Add 100ml water to check on consistency and increase water gradually in blender
4.If consistency is too thin, add 1 tablespoon flour, blend again
(Increase flour if required by tablespoons only)
5. Pair it with gravy found in blog, ayam masak merah if preferred
6. If crepe in pan not turning up as picture shown, check consistency again
7. Lace mould is available for purchase via amazon/shopee/lazada
Enjoy your "Asian" tea-time!
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