Roti Jala dengan Kuah Santan
Minuman • Malaysia
How to Make Roti Jala with Coconut Milk Dip (Traditional & Healthy Version)
Roti Jala with Coconut Milk Dip, or 'roti jala bersantan', is a beloved Malaysian dish that beautifully showcases the nation's culinary diversity. Inspired by the vibrant multicultural tapestry of Malaysia, this dish is often seen during festive gatherings and special occasions, especially in Malay households. The lacy, net-like crepes (roti jala) are made from a light batter infused with turmeric for a golden hue, while the coconut milk dip, rich with santan and a hint of pandan, adds creamy sweetness and subtle aroma.<br><br>This vegetarian-friendly recipe is a healthier take on the traditional version, using minimal oil and wholesome ingredients. The delicate roti jala complements the rich coconut dip, offering a delightful contrast in texture and flavor. It's a dish that appeals to all ages and backgrounds, making it a wonderful choice for breakfast, lunch, or light tea-time snacks. The use of local ingredients like pandan leaves and santan reflects the authentic flavors of Malaysia, making this recipe both nutritious and true to its roots.
Bahan-bahan(untuk 3 medium lace pancakes (roti jala) with 1/2 cup coconut milk dip)
- 1 cup All-purpose flour (tepung gandum)
- 1 large Egg (telur)
- 3/4 cup Low-fat milk (susu rendah lemak)
- 1/2 cup Water (air)
- 1/4 tsp Turmeric powder (serbuk kunyit)
- 1/4 tsp Salt (garam)
- 1 tsp Vegetable oil (minyak masak)
- 1 cup Coconut milk (santan)
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 2 tbsp Palm sugar (gula melaka, finely chopped)
- 1 tsp Cornstarch (optional, for thickening dip) - pilihan
Arahan
- 1
In a large mixing bowl, combine all-purpose flour, turmeric powder, and salt. Mix well to evenly distribute the spices.
2 minutes
Use a whisk to prevent lumps for a smoother batter.
- 2
Add egg, low-fat milk, and water to the dry ingredients. Whisk until you get a smooth, pourable batter. Strain if necessary to remove any lumps.
3 minutes
Batter should be thinner than pancake batter but not watery.
- 3
Pour the batter into a 'roti jala' mould or a squeeze bottle with a small nozzle. Let the batter rest for 5 minutes.
5 minutes
Resting helps the flour hydrate for better texture.
- 4
Heat a non-stick pan over medium heat. Lightly brush with vegetable oil. Squeeze or drizzle the batter in a circular, lacy pattern. Cook for 1-2 minutes until set. Do not flip. Remove and fold into quarters.
7 minutes
Do not overcook; the roti jala should remain soft and flexible.
Kenapa hidangan ini sihat
Choosing this Roti Jala with Coconut Milk Dip is ideal for those seeking a balanced, vegetarian meal with authentic Malaysian flavors. The recipe minimizes oil and uses low-fat dairy, making it suitable for weight management and heart health. Coconut milk, when consumed in moderation, provides beneficial medium-chain triglycerides. The use of wholesome, locally-sourced ingredients ensures the dish remains nutritious while preserving its traditional taste.
This Roti Jala with Coconut Milk Dip recipe is a healthier adaptation using low-fat milk and minimal oil, making it lower in saturated fat compared to traditional versions. The inclusion of turmeric powder brings anti-inflammatory benefits, while santan (coconut milk) provides healthy fats and essential minerals such as manganese and copper. Pandan leaves add a natural aroma and are known for their antioxidant properties. The dish is a good source of carbohydrates for energy and contains moderate protein from the egg. Using palm sugar instead of refined sugar offers trace minerals and a lower glycemic index.
Petua
- 💡Tip 1: Use a squeeze bottle or special roti jala mould for even, lacy patterns.
- 💡Tip 2: Keep the pan at medium heat to avoid burning the crepes.
- 💡Tip 3: Add a pinch of salt to the coconut milk dip to enhance flavor complexity.
Penyimpanan & hidangan
Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Reheat roti jala in a microwave or steamer. Coconut milk dip should be kept refrigerated and consumed within 24 hours.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
