Uploaded December 2025 | Updated September 2026, 2 weeks ago
Roti Jala is a traditional Malay snack often enjoyed during tea time, and it pairs wonderfully with all kinds of curries. We used to make this beautiful net-like bread in our former restaurant, and in this video, I’d love to share an improved version of that classic recipe.
This updated take keeps the charm of the original while giving it a slightly richer flavor and better texture. Soft, lacy, and absolutely delicious, it’s perfect with chicken, beef, lamb, or vegetable curry.
If you’d like to try making it yourself, we’ve also put together a detailed blog post with the full recipe. You can download it here: 👉tasteasianfood.com/how-to-make-roti-jala
🎞️ Kapitan Chicken: youtu.be/431sXYpgZdk
#rotijala #malaysianfood #traditionalrecipe
Recipe ingredients and measurements are listed below 👇
Ingredients:
225 g plain flour
100 ml coconut cream
400 ml water
1 egg
½ teaspoon salt
½ teaspoon turmeric powder
A little oil, for greasing the pan
Instructions
1. In a large bowl, combine the flour, salt, and turmeric powder. Mix well to distribute the turmeric evenly.
2. Lightly beat the egg and add it to the flour mixture.
3. In a separate bowl, mix the coconut cream and water, then gradually add this to the flour mixture.
4. Whisk until the batter is smooth and free of lumps. Strain through a fine sieve if necessary.
5. Let the batter rest for 10–15 minutes.
6. Heat a nonstick pan over medium-low heat and lightly grease it with oil, wiping off any excess.
7. Pour the batter into a Roti Jala mold and drizzle it onto the pan in a circular motion to form a net pattern.
8. Cook for 45 seconds to 1 minute, until the surface looks dry and the edges lift slightly. Do not flip.
9. Remove from the pan, fold into an envelope shape, and repeat with the remaining batter.
Notes:
- Batter consistency is important: it should be thin enough to flow easily, but not watery.
- If the batter is too thick, add a little water; if too thin, add a small amount of flour.
- Coconut cream may be replaced with regular milk if preferred.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Roti Jala is a traditional Malay snack often enjoyed during tea time, and it pairs wonderfully with all kinds of curries. We used to make this beautiful net-like bread in our former restaurant, and in this video, I’d love to share an improved version of that classic recipe.
This updated take keeps the charm of the original while giving it a slightly richer flavor and better texture. Soft, lacy, and absolutely delicious, it’s perfect with chicken, beef, lamb, or vegetable curry.
If you’d like to try making it yourself, we’ve also put together a detailed blog post with the full recipe. You can download it here: 👉tasteasianfood.com/how-to-make-roti-jala
🎞️ Kapitan Chicken: youtu.be/431sXYpgZdk
#rotijala #malaysianfood #traditionalrecipe
Recipe ingredients and measurements are listed below 👇
Ingredients:
225 g plain flour
100 ml coconut cream
400 ml water
1 egg
½ teaspoon salt
½ teaspoon turmeric powder
A little oil, for greasing the pan
Instructions
1. In a large bowl, combine the flour, salt, and turmeric powder. Mix well to distribute the turmeric evenly.
2. Lightly beat the egg and add it to the flour mixture.
3. In a separate bowl, mix the coconut cream and water, then gradually add this to the flour mixture.
4. Whisk until the batter is smooth and free of lumps. Strain through a fine sieve if necessary.
5. Let the batter rest for 10–15 minutes.
6. Heat a nonstick pan over medium-low heat and lightly grease it with oil, wiping off any excess.
7. Pour the batter into a Roti Jala mold and drizzle it onto the pan in a circular motion to form a net pattern.
8. Cook for 45 seconds to 1 minute, until the surface looks dry and the edges lift slightly. Do not flip.
9. Remove from the pan, fold into an envelope shape, and repeat with the remaining batter.
Notes:
- Batter consistency is important: it should be thin enough to flow easily, but not watery.
- If the batter is too thick, add a little water; if too thin, add a small amount of flour.
- Coconut cream may be replaced with regular milk if preferred.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
