Yesterday for lunch, I made roti jala. I called Mummy for the recipe and prepared the batter. For those who do not know, Roti Jala or Roti Kirai is a crepe batter like pancake. It’s really time consuming to make. My batter turned out fine if not a little bland (yes, again) but it’s a real pain to get the batter through the holes of the roti jala mould. Mummy says the copper based ones are better. I may get one just so that I can try making it again.
Luckily for me, Mummy popped by at the right moment. She helped make a few roti jalas and then surreptitiously disappeared, leaving me and The Domestic Helper to finish the job.
This is how you make Roti Jala.
The Domestic Helper remembered Mummy blended the mixture to make it even smoother so she blended it. It helped a little bit.
Use ghee or regular (and much healthier) oil to dab the roti jala while it is cooking. Take a few strands of pandan leaves to baste.
I’ll never forget the story of how a close friend, during our Secondary 1 or 2 School Carnival, brought her tub of bright orange batter. The Malay girls from 2/3 (or was it 1/3?) had to come up with a halal food stall for the carnival and we all agreed that each of us bring a tub of roti jala batter to cook on the spot and serve it with chicken curry. I can’t remember whether we all contributed a pot of chicken curry or a kind classmate’s mother donated a whole big pot of it. What we remember clearly to this day was dear W_ bright orange batter. She was teased mercilessly the whole day. But it was great fun. They don’t make funfairs like back then anymore. 😀
Frankly, it’s easier to just buy roti jala but I always feel cheated. They only give two or three roti jalas and furthermore, there aren’t many places selling them here.