Roti Jala

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the beaten eggs. Gradually whisk in the coconut milk and water until you have a smooth, thin batter with the consistency of heavy cream.
2. Add flavorings
   Stir in the turmeric powder (for the traditional yellow color), vegetable oil, condensed milk (if using), and pandan essence (if using). Mix well until fully incorporated, then strain the batter through a fine-mesh sieve to remove any lumps. Let the batter rest for 10 minutes.
3. Prepare the roti jala bottle
   Transfer the batter to a squeeze bottle with a small nozzle, or a piping bag with a small round tip. Alternatively, use a traditional roti jala cup (a cup with multiple small holes in the bottom) if available. If using a homemade version, pour batter into a plastic bottle and make 3-5 small holes in the cap.
4. Cook the pancakes
   Heat a non-stick pan over medium heat and lightly grease with oil. Hold the squeeze bottle or piping bag about 6 inches above the pan. Starting from the center, squeeze the batter while moving your hand in a circular motion to create overlapping lacy patterns. Make concentric circles or zigzag patterns to form a net-like appearance about 6 inches in diameter.
5. Flip and finish
   Cook for about 1-2 minutes until the edges turn slightly golden. The pancake is done when it's set and easily lifts from the pan – it doesn't need to be flipped. Gently fold the pancake into quarters or roll it up like a crepe. Transfer to a plate and keep warm while cooking the remaining batter.
6. Serve with curry
   Arrange the folded roti jala on serving plates and serve warm with Malaysian chicken curry, beef rendang, or dal curry for dipping. The lacy texture of the pancakes is perfect for soaking up the flavorful sauce.