The BBC Good Food logo
Roti jala (Malaysian net pancakes)

Roti jala (Malaysian net pancakes)

By
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 (makes about 24)

These pancakes are soft and slightly chewy, with gaps which hold sauce really well when dipped - perfect with Asian stews and curries

Nutrition: per serving
NutrientUnit
kcal218
fat7g
saturates2g
carbs29g
sugars2g
fibre1g
protein7g
salt0.7g
Advertisement

Ingredients

  • 300g plain flour
  • 1 tsp turmeric
  • 3 large eggs , beaten
  • 300ml semi-skimmed milk mixed with 300ml water
  • vegetable oil , for frying

Method

  • STEP 1

    Heat oven to 140C/120C fan/gas 1. Mix the flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle. Add the eggs to the well, plus a good splash of the milk and water mix. Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter. Transfer the batter, using a funnel, to a squeezy bottle, if using.

  • STEP 2

    Heat 1 tsp oil in a non-stick frying pan. Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can. When the pancake has set (after about 30 secs), flip it with a fish slice and briefly cook the other side. These pancakes cook very quickly, so watch them closely. Repeat with the remaining batter, adding more oil as needed. Layer the pancakes between sheets of baking parchment and keep warm in the oven while you cook the rest.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content