Roti Jala with Pengat Durian
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Roti Jala with Pengat Durian

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Level

moderate

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Cooking

5 min

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Preparation

45 min

Ingredients

Servings

2
For Flour Mixture
Plain Flour
1 cup
Coconut Milk
12 cup
Egg
1
Salt
12 tsp
Turmeric
14 tsp
Pandan Leaves
4
Pandan Extract
12 tbsp
Water
200 ml
For Durian Sauce
Durian Flesh
275 g
Coconut Milk
40 g
Salt
14 tsp
Brown Sugar
1 tbsp
Caster Sugar
14 cup
Coconut Milk
200 ml
Pandan Leaves
3
Water
100 ml

How to cook

Prepare flour mixture

  • Whisk together the flour, water, coconut milk, eggs and salt in a bowl until smooth. Strain the mixture if needed.
  • Separate the mixture into 2 batches, mix turmeric in one and pandan extract in the other.

Prepare durian sauce

  • Bring the durian flesh and coconut milk to a gentle simmer in another pot.
  • Add in water, pandan extract, coconut milk, sugars, salt and water. Set aside to cool.

Start cooking

  • Heat a very lightly greased pan in the toaster oven for 3 mins.
  • Working quickly, invert the bottle and drizzle the batter in quick circular or zig-zag motions to form a net-like pattern.
  • Allow the pancakes to cook for 2 mins in the toaster oven at 200°C without flipping it. Watch it closely so it doesn’t burn.
  • Remove the pancakes from the pan. Using a dough scraper, fold in the sides and roll it up.
  • Serve your pancakes hot with durian sauce on the side!
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