Serves 30
60 min
Roti Jala
Recipe GLPR733de5ad933077
Roti jala es una crepa delicada del sureste asiático caracterizada por un patrón de encaje intrincado. Hecha con una masa simple de harina, huevos y leche de coco, estas delgadas tortitas se cocinan hasta quedar doradas y tiernas. Se disfrutan tradicionalmente con curries salados o leche condensada dulce. La apariencia distintiva proviene de un cucharón especial con múltiples agujeros que crea el diseño web característico cuando la masa fluye sobre la plancha.
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Ingredientes
300 grams Harina de trigo
1 cucharadita Sal
¼ cucharadita Cúrcuma
3 onzas Leche de coco
2 tazas Agua
3 Huevos grandes
2 cucharadas Aceite vegetal ligero
Aceite para engrasar la plancha
Instrucciones
Combine the flour, salt, and turmeric in a large mixing bowl. Whisk together to evenly distribute the spices throughout the flour.
In a separate bowl, whisk together the eggs until well combined and slightly frothy.
Add the whisked eggs to the flour mixture along with the coconut milk and 1 cup of the water. Stir until a smooth batter forms, breaking up any lumps as you go.
Gradually add the remaining 1 cup of water while stirring, incorporating it slowly until the batter reaches a thin, pourable consistency, similar to that of pancake batter.
Stir in the light vegetable oil until fully incorporated. Let the batter rest for 10 minutes to allow the flour to fully hydrate.
Heat a non-stick crepe pan or griddle over medium-high heat and lightly grease it with oil.
Once the griddle is hot, pour about 1/4 cup of batter into a roti jala mold (a ladle with multiple small holes). Holding the mold 4–6 inches above the griddle, use a quick circular motion to create the signature lace pattern across the hot surface.
Cook for about 1 minute until the crepe is set and the bottom is light golden brown. Gently loosen the edges with a spatula and flip carefully.
Cook the other side for another 30 seconds until set. Transfer the finished roti jala to a plate.
Repeat with the remaining batter, lightly greasing the griddle between each crepe as needed. Serve warm with your choice of curry or sweet accompaniments.
