When researching Malaysian cuisine per a friend’s request, we discovered Roti Jala, a delicious lacy crepe. My first test of the crepe turned out wonderful and I served it as an omelette, which was amazing. The second time we made them, we used them to accompany our first attempt at a Malaysian Rendang. Roti Jala is fun to make, but takes your full attention. This dish will bring out your inner artist as you paint the crepe to bring it to life.
Vegan Malaysian Roti Jala Recipe
1 cup flour
1 1/2 cup coconut milk (1 13.5 oz can)
1/2 cup water
2 tablespoons garbanzo bean flour
2 tablespoons tapioca flour
1 tablespoon oil
1/2 teaspoon salt
pinch of turmeric
Additional oil for frying
1- 3 inch piece of leek or green onion or herb (I used tarragon for the omelet and garnished with it.)
Mix all ingredients thoroughly with a whisk until the batter is smooth with no lumps. Let the batter rest for 30 minutes.
Fill a squeeze bottle with the batter. (If you don’t have a squeeze bottle repurpose an almost empty salad dressing bottle.)
Heat a frying pan on medium.
Cut the leek into a brush by slicing half way up the leek multiple times. Or just use an herb bouquet.
Brush oil on the pan with the leek so there is a consistant thin coating of iol on the pan. Let the oil heat up for 30 seconds.
Holding the squeeze bottle upside down directly over the hot oiled pan, lightly squeeze the bottle so a consistent stream of batter flows from the nozzle. As you squeeze, draw 2 inch diameter circles overlaying to create a spiral pattern in one layer on the pan. Continue to overlay an additional layer of the spiral design for a second and third pass. This should all take less than 10 seconds. Refer to the photographs to see how the circles layer on top of each other to create a lacy crepe.
When the edges begin to brown, gently lift and loosen the crepe with a thin, flexible spatula. Traditionally the crepe is folded in half, then half again, then in half one more time, creating a little triangle that fits perfectly into your hand.
*We did reheat these as leftovers the next day and they were delicious as well. You can prepare the batter in advance and store in the refrigerator for up to a week.