Roti Jala with Pengat Durian

Name: Roti Jala with Pengat Durian
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 2
Cuisine: Malay
Ingredients: 1 cup Plain Flour; 1/2 cup Coconut Milk; 1 Egg; 1/2 tsp Salt; 1/4 tsp Turmeric; 4 Pandan Leaves; 1/2 Tbsp Pandan Extract; 200 ml Water; 275 g Durian Flesh; 40 g Coconut Milk; 1/4 tsp Salt; 1 Tbsp Brown Sugar; 1/4 cup Caster Sugar; 200 ml Coconut Milk; 3 Pandan Leaves; 100 ml Water

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Level

moderate

Cooking

5 min

Preparation

45 min

Ingredients

Servings

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